Cherry Chocolate Cheesecake Tart. Chocolate and fresh cherry cheesecake layers over a chocolate almond cookie crumb crust. Baked until firm. Chilled until set. Cheesecake tart topped with a fresh cherry glaze. Best served slightly chilled.
I love baking cheesecakes and a few weeks back I created a nice cheesecake tart with cappuccino and almond flavors. Around the same time, I also baked a nice strawberry cheesecake with a strawberry glaze. I was quite pleased with the way both turned out.
I decided to create a cherry chocolate cheesecake tart with a chocolate crust. A two-layer cheesecake with a cherry puree glaze. The results are here.
The crust is prepared from chocolate wafer crumbs. The first layer of cheesecake features melted milk chocolate and a bit of cocoa powder. The cherry cheesecake is flavored using fresh cherry puree.
Why You Should Make This Tart
- rich chocolate + fresh cherry is delicious.
- its visually stunning.
- the chocolate almond cookie crumb crust can be made in advance.
- optional cherry glaze packs brilliant flavor.
- perfect for brunch or fine dining.
How To Make This Cherry Chocolate Cheesecake Tart
The crust is baked off and cooled. Chocolate cheesecake filling is prepared and transferred into the cooled crust. The tart is placed in the refrigerator for 60 minutes to chill and firm. Cherry cheesecake filling is prepared. The cherry filling is poured over the chilled chocolate filling and spread to the edges using an offset spatula.
The tart is baked in a preheated 325 degrees F. oven for about an hour or until the cheesecake filling has set. The cheesecake is cooled to room temperature and then chilled for 4 hours, or preferably overnight.
The optional cherry glaze is prepared, cooled slightly, and poured over the chilled cheesecake tart. The glaze is spread close to the edges of the tart crust using a small offset spatula, or the back of a tablespoon.
I use my mocha chocolate chip cookies for this tart. The cookies are baked, cooled, and enough cookies are ground in the food processor to equal 2 cups of crumbs.
For the cherry cheesecake filling and optional cherry glaze, approximately 2 cups of fresh cherry puree are required. I pit four cups of fresh cherries to prepare the puree. The pitted cherries are processed in a food processor for several minutes. The processed fresh cherries are added to a small saucepan and cooked on medium low for 10 to 15 minutes to reduce. The cherries are pushed through a strainer to produce a smooth cherry liquid. I return the liquid to the saucepan and heat over low to remove additional water, and thicken slightly.
The chocolate cheesecake filling gets its flavor from melted milk chocolate. Chocolate chips or chunks are melted in the microwave oven until melted and easily stirred with a spoon, about 45 seconds. The melted chocolate is set aside until called for in the recipe.
The cherry glaze is optional. The cherry chocolate cheesecake is gorgeous and delicious with or without the glaze. The glaze has amazing cherry flavor and looks amazing.
Other Tart Recipes You Might Enjoy
Some of our most popular tart recipes include candy bar tart, apple almond tart, chocolate coconut pecan tart, caramel apple pecan streusel tart, lemon mascarpone tart, apricot plum cherry raspberry pistachio frangipane tart, and white peach and cherry tart.
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Cherry Chocolate Cheesecake Tart
Equipment
- 1 (9-inch) removable bottom tart pan
Ingredients
Chocolate Crust:
- 2 cups chocolate wafer crumbs
- 30 grams finely chopped almonds (1/4 cup)
- 42 grams unsalted butter (3 tablespoons), melted
- 227 grams full-fat-cream cheese (one 8-ounces package), softened
- 65 grams granulated sugar (1/3 cup)
- 60 grams milk chocolate (1/3 cup), melted
- 3 grams cocoa powder (1 teaspoon)
- 3 grams vanilla bean paste (1/2 teaspoon)
- 60 grams plain or Greek yogurt (1/2 cup), room temperature
- 30 grams heavy cream (2 tablespoons)
- 50 grams egg (1 large), room temperature
Cherry Cheesecake Filling:
- 227 grams full-fat-cream cheese (one 8-ounces package), softened
- 65 grams granulated sugar (1/3 cup)
- 60 grams cherry puree (1/3 cup)
- 3 grams vanilla bean paste (1/2 teaspoon)
- 60 grams plain or Greek yogurt (1/2 cup), room temperature
- 50 grams egg (1 large), room temperature
Cherry Glaze:
- 300 grams fresh cherry purée (1-1/4 cups), room temperature
- 2 teaspoons granulated gelatin
Instructions
Chocolate Almond Crust:
- Preheat oven to 350 degrees F.
- Add chocolate wafer crumbs, finely chopped almonds, and melted butter to small mixing bowl. Stir to combine.
- Transfer chocolate almond crumb mixture to 9-inch removable bottom tart pan. Press crumbs evenly into the bottom and sides of the tart pan. Chill 30 minutes.
- Place a parchment or wax paper round in the bottom of the tart crust. Add rice or pie weights to parchment. Bake in preheated oven for 10 minutes. Cool on wire rack completely before filling. Set aside.
Chocolate Cheesecake Filling:
- Add softened cream cheese to stand mixer bowl. Beat on medium speed for 4 minutes. Scrape down bowl, if necessary.
- Add granulated sugar to cream cheese and beat on medium speed for 4 minutes. Scrape down bowl, if necessary.
- Add melted milk chocolate, cocoa powder and vanilla bean paste to cream cheese mixture and beat on medium speed for 1 minute. Scrape down bowl, if necessary.
- Add plain yogurt and heavy cream to cheesecake batter and beat on low speed for 1 minute. Scrape down bowl, if necessary.
- Add egg to cheesecake batter, beating on low speed for 1 minute.
- Pour chocolate cheesecake batter into prepared tart crust. Smooth with small offset spatula. Place in refrigerator for 60 minutes.
Cherry Cheesecake Filling:
- Preheat oven to 325 degrees F.
- Add softened cream cheese to stand mixer bowl. Beat on medium speed for 4 minutes. Scrape down bowl, if necessary.
- Add granulated sugar to cream cheese and beat on medium speed for 4 minutes. Scrape down bowl, if necessary.
- Add cherry purée to cream cheese mixture and beat on medium speed for 1 minute. Scrape down bowl, if necessary.
- Add plain yogurt and heavy cream to cheesecake batter and beat on low speed for 1 minute. Scrape down bowl, if necessary.
- Add egg to cheesecake batter, beating on low speed for 1 minute.
- Remove tart from refrigerator. Pour cherry cheesecake batter over chocolate cheesecake batter. Smooth with offset spatula.
- Bake in preheated oven for 50 to 60 minutes, or until cheesecake is set. Remove tart pan from oven and place on wire rack and cool to room temperature. Chill tart in refrigerator, uncovered, for 4 hours or preferably overnight.
Cherry Glaze:
- 1/4 cup fresh cherry purée is added to a small mixing bowl. Powdered gelatin is sprinkled over the puree and stirred to combine.
- 1/2 cup fresh cherry purée is added to a small saucepan and heated over medium heat until simmering, about 2 minutes.
- The simmering purée is poured into the small mixing bowl with the gelatin mixture and stirred or whisked until combined and smooth. 1/2 cup remaining fresh cherry purée is stirred in.
- Slightly warm cherry glaze is poured over the chilled cheesecake and spread close to the outer edges with an offset spatula.
- Glazed cheesecake is chilled for 4 hours, uncovered.
