Red Velvet Cheesecake Tart Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and prepare a tart pan with a removable bottom.
• STEP 2.In a food processor, pulse the chocolate cookies until finely ground. Add melted butter and pulse until combined.
• STEP 3.Press the cookie mixture into the bottom and up the sides of the tart pan. Bake for 10 minutes, then remove from the oven and let it cool.
• STEP 4.In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
• STEP 5.Pour the cheesecake filling into the cooled tart crust. Smooth the top with a spatula.
• STEP 6.Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely.
• STEP 7.Refrigerate the tart for at least 4 hours, or overnight, to set.
• STEP 8.Before serving, prepare the cream cheese frosting by beating cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• STEP 9.Spread the cream cheese frosting over the chilled tart. Garnish with chocolate shavings.
• STEP 10.Slice and serve the Red Velvet Cheesecake Tart chilled. Enjoy!

Cooking Tips

• Make sure to use a tart pan with a removable bottom for easy removal of the tart.
• For the best texture, make sure all the ingredients are at room temperature before starting.
• To easily press the cookie mixture into the tart pan, use the back of a spoon or a measuring cup.
• For a cleaner slice, dip a sharp knife in hot water and wipe it clean between each cut.

Storage and Serving

• Store the Red Velvet Cheesecake Tart in the refrigerator, covered, for up to 3 days.
• Serve the tart chilled for the best taste and texture.
• This tart is perfect for special occasions or as a decadent dessert for any day.