Tuesday, May 2, 2017

Chocolate Pretzel Cheesecake Tart

Holiday on my mind! Here's a perfectly thin, salty, chocolatey, dessert for Shavuot. So easy to make---and really-- will blow your mind away. This cheesecake is insanity. I always find cheesecake to be very rich and hard to eat when its cut into thick slices; which is why I decided to make a cheesecake tart instead. This can be cut into very thin wedges, and is not overwhelmingly thick. You can crumble the pretzels on top for garnish, although I think it looks really beautiful in a small pretzel pattern. 

Tart Crust  
8 graham crackers
1/2 cup salted pretzels
1/4 cup granulated sugar
4 Tbsp unsalted butter, melted

2- 8oz bars cream cheese 
1/2 cup sour cream
1/2 cup granulated sugar 
1 large egg
1 tsp vanilla extract
1 tsp kosher salt 

6 oz bittersweet chocolate 
6 oz milk chocolate 
1 cup heavy cream 
whole small pretzels, for garnish

Crust: Preheat oven to 350°. In a food processor, grind graham crackers, pretzels, and sugar until finely ground. Add butter and process until soft and moist. Press filling into a 9" removable-bottom tart pan. Using a glass cup, gently press filling evenly on sides and center of pan. Freeze on a baking sheet for 15 minutes. 
Filling: Clean food processor and dry. Place cream cheese, sour cream, sugar, egg, vanilla, and kosher salt in food processor. Blend ingredients until smooth. Remove tart from freezer and keep on baking sheet. pour filling evenly into tart. Bake on the middle rack of oven for 30 minutes. Transfer tart to a cooling rack, until room temperature.
Ganache: Place the chocolate in a heat-safe bowl. In a small pot over medium heat, bring the cream to a boil. Pour the hot cream over the chocolate and let it sit for 15 seconds. Stir until smooth and then pour the chocolate mixture into the tart shell over the cheesecake layer. Garnish the tart with pretzels (in a pattern or crumbled over the surface). Cool completely at room temperature, at least 1 hour, before slicing and serving.

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