Molten Cheese Tart Recipe

March 18, 2015

It appears that humans are innately drawn to desserts that slice open to reveal an oozing, gooey, and decadent core. What a pleasant surprise to be greeted with a rich molten filling, waiting to be feasted on. The variations of molten desserts are endless, from molten lava chocolate cakes, to molten matcha cakes, and even red velvet molten cakes! 

As I had an abundance of cream cheese resting in my fridge, I decided to whip up my own molten cake recipe - Molten cheese tarts with raspberry and dark chocolate filling! Don't be deceived by how ordinary these cheese tarts appear to be, because when sliced open, a molten core would flow out to greet you and your taste buds! 

Before digging in...

The aftermath... an eruption of chocolate lava. 

I'm starting to appreciate the process of coming up with my own recipes - the trial and error, adding each ingredient with careful and deliberate consideration, and the brain-storming on the dessert's final presentation. This is one of my first few original dessert recipe, but there's definitely more to come!

Equipment: Muffin tin, cling wrap
Makes 5 Cheese tarts

[For Crust]
40g of Graham Crackers
25g of Unsalted Butter
A pinch of salt

[For Cake]
35g Sugar
4g Instant Gelatin

75ml Whipping cream

100g Cream cheese

50g Sour cream

[For Raspberry Filling]
20g of white chocolate 
5 Tablespoons of Raspberry jam 
25ml of whipping cream

[For Dark Chocolate Filling]
40g of Dark Chocolate 
50ml of whipping cream 
A dash of fresh milk 

[For Crust]
1. Crush the cracker with the rolling pin.

2. In a medium bowl, stir together the graham cracker crumbs, salt and butter until blended.

3. Line the muffin tin with cling wrap. Pat the cracker and butter mixture evenly into the bottom of each compartment of the muffin tins. 

4. Refrigerate for 30 minutes, until firm.

[For Cake]
1. Beat the cream cheese with sugar until smooth. 

2. Add the sour cream and whipping cream, stir to combine.

3. Add 2 tablespoons of hot water to the gelatin. 

4. Add in the gelatin, and stir until fully combined.

5. Using a ladle, scoop the batter into the muffin tin, until it is 3/4 full. 

6. Layer another sheet of cling wrap over the muffin tin. Using a small measuring cup (or anything cylindrical), create an indent into the cheesecake to form a 'bowl'.

7. Chill overnight (or for at least 2 hours), until firm.

[For Raspberry Filling]
1. Melt the white chocolate over a water bath and add in the raspberry jam and whipping cream. Mix until thoroughly combined and you get a molten-like consistency.

[For Dark Chocolate Filling]
1. Melt the dark chocolate over a water bath and add in the whipping cream and dash of fresh milk. Mix until thoroughly combined and you get a molten-like consistency. 

1. Remove the cheese tarts from the fridge and scoop your desired filling into the cheesecake 'bowls'

And there you have it, molten cheese tarts! You can replace the filling with anything you desire, like matcha or even blueberry. Have fun making this no-bake dessert!

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