YIELD: 1 (14-INCH × 4.5-INCH × 1-INCH) RECTANGULAR TART / 8 SERVINGS
1 (8-ounce) package cream cheese, room temperature
⅓ cup granulated sugar
1 tablespoon cocoa powder
2 large whole eggs, room temperature
½ teaspoon vanilla extract
8 ounces Belgian Chocolate Ganache (recipe follows)
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. In a separate small mixing bowl, combine the sugar and cocoa powder. Stir until well combined.
3. Add the contents of the small mixing bowl to the bowl of the stand mixer and beat on medium speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 2 to 3 minutes, until the mixture is smooth and creamy.
4. Reduce the mixer speed to low. Slowly add the eggs to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
5. Add the vanilla and the Belgian Chocolate Ganache to the bowl of the stand mixer and beat on low speed for 1 to 2 minutes, until the mixture is just combined. Scrape down the sides of the bowl. The mixture should be well blended, but not overbeaten.
VARIATIONS
Spiced Belgian Chocolate Cheesecake: Add 1 teaspoon of ground cinnamon to the small mixing bowl in Step 2.
Belgian Chocolate and Mint Cheesecake: After the batter is completely mixed, gently fold 5 ounces of miniature mint chocolate chips into it using a spatula, making sure the chips are well dispersed.