Chocolate Raspberry Cheesecake Tart
A Chocolate Raspberry Cheesecake Tart made with a cookie crumb crust filled with a layer of fresh raspberries and a rich cheesecake centre. Then topped with a dreamy layer of chocolate ganache more fresh raspberries and powdered sugar. The perfect combination of sweet chocolate, cheesecake and tart raspberries makes this a dessert to remember!
Servings: 8
Calories: 642kcal
Equipment
- Oven
- Large Bowl
- Medium bowl
- Small Bowl
- Measuring Spoons
- Measuring Cups
- Kitchen Scale
- Hand Mixer
- Microwave or small saucepan (to melt chocolate)
- Small saucepan
- 9" tart pan or pie plat
- Spoon
- Spatula
- Sieve (optional)
Ingredients
- 7 oz of chocolate wafer crumbs or Oreo Cookies crushed
- ½ cup semi-sweet chocolate chips divided, reserving 1/4 cup for ganache
- ⅓ cup unsalted butter melted
- 2 bricks cream cheese 250 g each, room temp
- 1 can sweetened condensed milk 14 oz
- 1 egg
- 3 tbsp lemon juice
- 1 tbsp vanilla extract
- 1 cup fresh raspberries divided, reserving 1/4 cup for topping
- ¼ cup whipping cream
- 1 tbsp powdered sugar optional for dusting the top of tart
Instructions
- Pre-heat oven to 350F
Crust
- Melt a 1/4 cup of chocolate chips on low heat in a microwave for 1 minute at a time stirring in between until melted or use the "melt chocolate" setting on your microwave if you have it available.
- In a medium bowl add the cookie crumbs, melted butter and chocolate and mix until all the crumbs are moistened.
- Lightly grease a 9" tart or pie pan. Pour in the cookie crumb mixture and gently press the crumbs evenly along the bottom and sides to form a crust.
Filling
- In a large bowl beat the cream cheese on med-high with a hand mixer until light and fluffy.
- Gradually add sweetened condensed milk and continue mixing until smooth then add in the egg, lemon and vanilla and continue to beat until all ingredients are well mixed.
- Arrange 3/4 cup of the raspberries evenly over the bottom of the cookie crumb crust.
- Slowly pour cheesecake mixture over raspberries until filling covers raspberries and the filling is almost in line with the top of the crust.
- Bake for 30-35 minutes or until the edges of the cheesecake begin to turn a light golden brown and the centre of the cheesecake when jiggled slightly look set. Remove from oven and let cool.
Ganache Topping
- In a small saucepan over low heat melt a 1/4 cup of semi-sweet chocolate chips with the whipping cream. Continue to stir until the chocolate is smooth and begins to thicken slightly.
- Remove from heat and pour slowly over centre of cheesecake. Use a spatula to gently nudge the ganache towards the edges of the cheesecake to create an even layer of ganache over the top.
- Top with the remaining 1/4 cup of raspberries.
- Chill finished cheesecake until completely cooled. Before serving, add the powdered sugar to a small sieve and sprinkle over top of the cake (optional)
Notes
Refrigerate cheesecake covered for up to 5 days.
This recipe has been updated from the original posting in February 2018 in which I showed this dessert in smaller pie plates for individual servings. To make individual servings divide recipe evenly over 4 smaller pie plates and adjust bake time to 15 mintues approximately.
Nutrition
Serving: 1slice | Calories: 642kcal | Carbohydrates: 54g | Protein: 11.6g | Fat: 43.2g | Saturated Fat: 24.6g | Cholesterol: 131mg | Sodium: 449mg | Potassium: 304mg | Fiber: 2.9g | Sugar: 42.3g | Calcium: 203mg | Iron: 3mg