Chilli Chocolate Baked Cheesecake

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a rack in the middle of the oven for even baking.

2. 2

   In a medium saucepan, combine the chilli peppers, chocolate, and flour. Cook over low heat, stirring constantly, until the chocolate has melted and the mixture is smooth.

   Tip: Be patient, as this step can take about 10 minutes.

3. 3

   In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl occasionally.

4. 4

   Gradually add the chocolate mixture to the cream cheese mixture, beating until well combined. Stir in the heavy cream until smooth.

   Tip: Don't overmix, as this can lead to a dense cheesecake.

5. 5

   Pour the batter into a greased and floured springform pan. Smooth the top with a spatula.

   Tip: Make sure the pan is level and the surface is smooth for even baking.

6. 6

   Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

   Tip: Avoid overbaking, as this can cause the cheesecake to crack.

7. 7

   Remove from the oven and let cool in the pan for 10 minutes. Run a knife around the edges to release the cheesecake.

   Tip: Let the cheesecake cool completely on a wire rack before serving.

8. 8

   Once cooled, melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Drizzle the melted chocolate over the top of the cheesecake in a zig-zag pattern.

9. 9

   Serve the cheesecake chilled, garnished with additional chilli peppers if desired.

   Tip: Enjoy within a few days of making for the best flavor and texture.