CHOCOLATE CHIP CHEESECAKE TART 🥧
26 cm pan
Ingredients:
100 g butter
75 g sugar
1 egg
20 g water
1 pinch of salt
180 g flour
Filling:
2 eggs
140 g powdered sugar
100 g chocolate chips
250 g dulce de leche
600 g cream cheese
Ganache:
100 g chocolate
50 g cream
Preheat oven to 170 degrees. Beat the butter and sugar until foamy. Once combined, add the egg, water, and a pinch of salt. Mix well and finally add the flour. Transfer to a pan and arrange the dough.
Fill with dulce de leche for the base.
For the cheesecake filling, we'll combine the cream cheese with the powdered sugar and two eggs, mixing by hand until smooth.
I added the chocolate chips. Bake for approximately 40 to 45 minutes. (When you remove it from the oven, the cheesecake should not be firm in the center, but rather the texture of a flan.) For decoration, we used a chocolate ganache. We mix the chocolate with the cream, microwave until melted, and then invert the pieces onto the cooled cake. Then, decorate with more dulce de leche and chocolate chips.
You'll love this recipe!
#cheesecakerecipes #Lemon8Diary #homemade #cheesecakes #easycakes
Oh my goodness, you absolutely HAVE to try this Chocolate Chip Cheesecake Tart! Every time I make it, it gets rave reviews, and honestly, it’s become my go-to dessert for special occasions or just when I need a little pick-me-up. What I love most is how it perfectly balances the rich, creamy tang of cheesecake with the comforting sweetness of chocolate chips and that luscious dulce de leche layer. It's truly a showstopper that looks incredibly impressive but is surprisingly straightforward to bake. When you're making the crust, don't rush it! After mixing, take your time to press the dough evenly into your pan. I usually use the back of a spoon or my fingers to get it nice and uniform, especially up the sides. A well-formed crust is the foundation of a beautiful tart. You don't necessarily need to pre-bake it for this recipe, but if you want an extra crisp bottom, a quick 10-15 minutes in the oven before adding the filling can make a difference. Just let it cool a bit first! For the star of the show – the cheesecake filling – the key is gentle mixing. You want it smooth, but overmixing can incorporate too much air, leading to cracks later. Make sure your cream cheese is at room temperature; it blends so much more easily without lumps. And that moment when you add the chocolate chips? Pure joy! I sometimes like to sprinkle a few extra on top before baking for that perfect melty look. One crucial tip I’ve learned is about the baking and cooling process. The recipe mentions the cheesecake shouldn't be firm in the center when you take it out, and that's spot on! It should have a slight wobble, like a firm jello or flan. Don't be tempted to bake it longer. The residual heat will continue to cook it as it cools. Let it cool completely on a wire rack at room temperature, then pop it in the fridge for at least 4-6 hours, or ideally overnight. This chilling time is essential for it to set properly and achieve that wonderful creamy texture. And the ganache? It's the perfect finishing touch! When melting the chocolate and cream, go slowly in the microwave, stirring every 30 seconds to prevent burning. You want it smooth and glossy. Pouring it over the fully cooled tart is crucial; otherwise, it might melt your cheesecake. After the ganache, get creative with your decoration! Extra chocolate chips always look good, and a swirl of dulce de leche or a sprinkle of sea salt can elevate it even further. This Chocolate Chip Cheesecake Tart isn't just a dessert; it's an experience. It’s perfect for sharing with friends and family, and I promise you’ll be asked for the recipe every single time. Enjoy every delicious bite!