Chilli Chocolate Basque Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 20cm springform tin and line the bottom with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a large bowl, beat the butter and caster sugar until light and fluffy. Beat in the eggs one at a time.

4. 4

   In a separate bowl, whisk together the flour mixture, milk powder, and espresso powder. Add the dry ingredients to the wet ingredients and mix until just combined.

5. 5

   In a separate bowl, melt the dark chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

6. 6

   Fold the melted chocolate into the cheesecake batter. Stir in the chilli flakes and heavy cream.

7. 7

   Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes or until the edges are set and the centre is slightly jiggly.

8. 8

   Remove from the oven and let cool in the tin for 10 minutes. Run a knife around the edges to release the cheesecake, then let cool completely on a wire rack.

9. 9

   Once cooled, slice and serve. Dust with powdered sugar, if desired.