Milk Chocolate Cheesecake Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This milk chocolate cheesecake tart has become my go to dessert when I want something that looks fancy but doesn't require hours in the kitchen. With just 20 minutes of prep and 40 minutes in the oven, you'll have an elegant treat ready to impress. The creamy filling combines tangy cream cheese, which provides beneficial probiotics for digestive health, with rich melted milk chocolate for pure indulgence. The graham cracker crust adds wonderful texture and makes this recipe incredibly forgiving for home bakers. It's the perfect balance of simple ingredients and stunning results, making it ideal for weeknight dinners or casual entertaining.
Ella x
Ingredients
- 250 gpastry dough( chilled)
- 100 gbutter(melted)
- 150 ggranulated sugar
- 2 egglarge eggs
- 400 gmilk chocolate
- 250 gcream cheese
- 100 gunsalted butter, softened
- 1 mLvanilla extract
- ½ gsalt
- 120 ggraham cracker crumbs
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F) and prepare the pastry dough according to the recipe. Roll it out to a thickness of about 3mm and place it into a 23cm tart pan. Trim the edges and press the dough into the corners.
Tip: Make sure to chill the pastry dough for at least 30 minutes before rolling it out.
- 2
Bake the pastry crust for 15-20 minutes, or until it is lightly golden. Allow it to cool completely.
Tip: Use a baking sheet lined with parchment paper to prevent the pastry from sticking.
- 3
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy.
Tip: Use an electric mixer for this step.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
- 5
Melt the milk chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir the chocolate until it is well combined with the butter mixture.
- 6
Beat the cream cheese until smooth, then add the vanilla extract and melted chocolate. Mix until well combined.
Tip: Make sure the cream cheese is at room temperature for this step.
- 7
Gradually add the graham cracker crumbs to the cream cheese mixture, beating until well combined.
Tip: Use a spatula to scrape the sides of the bowl and ensure all ingredients are well incorporated.
- 8
Pour the filling into the cooled pastry crust and smooth the top.
Tip: Use an offset spatula to create a smooth, even surface.
- 9
Bake the tart for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to crack.
- 10
Allow the tart to cool completely in the pan before serving.
Tip: Let it rest for at least 30 minutes before slicing and serving.
- 11
Once cooled, refrigerate the tart for at least 4 hours or overnight to allow it to set.
Tip: This will help the cheesecake hold its shape and prevent it from crumbling.
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