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!
7ozof chocolate wafer crumbsor Oreo Cookies crushed
1/2cupsemi-sweet chocolate chips divided, reserving 1/4 cup for ganache
2brickscream cheese250 g each, room temp
1cansweetened condensed milk14 oz
1cupfresh raspberriesdivided, reserving 1/4 cup for topping
1 tbsppowdered sugaroptional for dusting the top of tart
Pre-heat oven to 350F
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.
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.
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)
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.