Raspberry Chocolate Cheesecake Tart

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This deliciously rich cheesecake tart heroes the classic combination of chocolate and raspberry, with a texture so light it’s perfection on warm summer days.

  • Author: Salma



Raspberry Chocolate Cheesecake Tart

  • 250g plain chocolate biscuits
  • 80g unsalted butter
  • 350g cream cheese, softened
  • 70g caster sugar
  • 1 tsp vanilla paste
  • 2 large eggs, at room temperature
  • 125ml thick or double thick cream (35-45% fat)
  • 150g good-quality dark chocolate, melted
  • 3 tsp gelatine
  • 375g fresh raspberry, to serve
  • Sifted icing sugar, to serve


Raspberry Chocolate Cheesecake Tart

  1. Grease a 23cm (9”) scalloped baking pan with removable base, ensuring well greased in all crevices of the pan.
  2. Finely process chocolate biscuits to crumbs, and mix with melted butter to the consistency of damp breadcrumbs.
  3. Press biscuit crumbs into the baking pan firmly, ensure a smooth flat base and edges. Using the pressure of a round drinking glass with a flat bottom can help to ensure neat edges for this step.
  4. Whisk cream cheese, caster sugar and vanilla paste in free-standing mixer on medium speed until smooth, then whisk in eggs until light and airy.
  5. Continue whisking while slowly adding cold cream to soft peaks. The cream cheese filling should be well aerated but take care not to over-whisk as it will split.
  6. While the cream cheese filling is being whisked, dissolve gelatine in 60ml (1/4 cup) of hot water in a small saucepan over low heat, stirring continuously. Set gelatine aside to cool slightly for a couple of minutes (avoid leaving it for any longer than 5 minutes or it will start to set).
  7. Slowly pour melted chocolate into cream cheese filling while whisking on low speed, then gelatine, and continue whisking until smooth.
  8. Spoon filling into tart shell, ensuring a smooth flat surface, then refrigerate overnight.

To Serve

  1. Remove cheesecake from baking pan and place on serving plate.
  2. Decorate with fresh raspberries. The layer of raspberries will look most aesthetically pleasing if the larger raspberries of the batch are placed around the periphery.
  3. Dust with sifted icing sugar just prior to serving.



Makes a 23cm wide x 3cm deep (9 x 1¼“) tart and serves 10-12 people

Baking Notes

  1. Ensure the filling is well aerated during whisking for a light and airy texture, but also take care not to over-whisk, as the mixture can split
  2. Gelatine helps these cheesecakes set, but avoid leaving it to stand for more than 5 minutes once dissolved as it may start to set itself.
  3. To ensure the texture of the filling is smooth, the chocolate and gelatine should both be at an easy pouring consistency when added to the cheesecake filling.