No-bake cheesecake tart

Possibly the creamiest cheesecake you'll ever eat, this is topped with a rich, shiny chocolate glaze and a beautiful, handmade chocolate flower.

Credit: The Chocolate Queen

• serves

  8

• prep

  1:15 hour

• cook

  5 minutes

• difficulty

  Mid

Ingredients

Chocolate crumb base

• 80 g unsalted butter
• 200 g store-bought chocolate biscuits

Chocolate glaze

• 150 g good quality dark couverture chocolate 54%
• 140 ml fresh cream 35% fat
• 60 g liquid glucose
• 1 tsp vanilla extract

Cheesecake

• 200 ml fresh cream (35% fat)
• 430 g cream cheese block, room temperature and cubed
• 50 g caster sugar
• 15 g pure icing sugar
• ½ tsp ground nutmeg
• 1 tsp vanilla bean paste
• pinch of salt
• 2 tsp lemon juice
• Chocolate flower, optional, to garnish (see instructions here)

Chilling time: 1 hour (or overnight).

Instructions

1. To make the base, grease a fluted flan tin, 200 mm in diameter and 35 mm in height, and line the base with baking paper.
2. Melt the butter and allow to cool slightly.
3. Crush the chocolate biscuits to create a fine crumb. Mix the biscuit crumb with the melted butter and press into the base and sides of the flan tin. Place into the refrigerator until required (can also be frozen; see Note).
4. For the glaze, place the chocolate into a bowl and set aside.
5. Boil the cream and glucose in a saucepan. Pour the cream mixture over the chocolate and whisk until the chocolate has completely melted and incorporated into the cream.
6. Add the vanilla and mix to combine. Cover with plastic wrap touching the surface and allow to cool at room temperature.
7. For the cheesecake, in the bowl of a stand mixer fitted with a whisk attachment, semi-whip the cream until it has some body but still collapses. Set aside in the refrigerator until required.
8. Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until softened.
9. Add the caster sugar, icing sugar, nutmeg, vanilla and salt and continue to mix until smooth and creamy, scraping down the sides of the bowl as required.
10. Add in the lemon juice and mix until incorporated.
11. Remove the bowl from the mixer and gently fold through the semi-whipped cream.
12. To assemble, place half of the cheesecake mixture into the prepared tart base. Drizzle 2 tablespoons of the chocolate glaze over the cheesecake layer and use a spoon to swirl it through the mixture.
13. Repeat with the remaining cheesecake mixture and another 2 tablespoons of the glaze.
14. Cover the remaining glaze with plastic wrap touching the surface and set aside until ready to serve.
15. Place the tart into the refrigerator for a minimum of 1 hour, or overnight.
16. Prior to serving, gently heat the glaze in the microwave until it reaches a spreadable consistency.
17. Remove the tart from the tin and place it on a serving plate. Pour the glaze on top of the tart and garnish with the chocolate flower.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.