60gramsplain or Greek yogurt (1/2 cup), room temperature
50gramsegg (1 large), room temperature
Cherry Glaze:
300gramsfresh cherry purée (1-1/4 cups), room temperature
2teaspoonsgranulated 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.
Keyword cherry cheesecake, cherry glaze, cherry tart, chocolate cheesecake, chocolate cherry tart, chocolate crust, chocolate tart