Chilli Chocolate Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You absolutely have to try this wild combination I stumbled upon. Chilli chocolate cheesecake might sound unconventional, but the spicy kick perfectly complements the rich chocolate and creamy filling. Dark chocolate is packed with antioxidants, so you can feel a little better about indulging. What I love most is how quick it comes together, ready in just 55 minutes from start to finish. It's impressive enough for guests but simple enough for a weeknight dessert. Trust me, once you taste that perfect balance of heat and sweetness, you'll be making it again and again.
Ella x
Ingredients
- 200graham cracker crust
- 300 choppeddark chocolate
- 400 cannedcanned chilli
- 400 driedcheesecake mix
- 100butter, melted
- 4 wholeeggs
- 200 granulatedsugar
- 1 bottlevanilla extract
- 50 siftedcocoa powder
- 5 granulatedsalt
- 100chopped nuts(optional)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Use a thermometer for accuracy.
- 2
Prepare the crust: Mix graham cracker, sugar, and salt in a bowl. Add melted butter and mix until crumbly. Press into a 20cm springform pan.
Tip: Use a flat spatula to evenly distribute the mixture.
- 3
Melt the chocolate: Place chopped chocolate in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
Tip: Be patient and avoid overheating.
- 4
Combine the chilli and melted chocolate: Mix the canned chilli and melted chocolate together until well combined.
Tip: You can adjust the heat level to your liking.
- 5
Prepare the cheesecake mix: Mix the dried cheesecake mix, eggs, and vanilla extract in a bowl until smooth.
Tip: Use an electric mixer for a creamy texture.
- 6
Assemble the cheesecake: Pour the cheesecake mix into the prepared crust and smooth the top. Drizzle with the chilli and chocolate mixture.
Tip: Use a spatula to create a marbled effect.
- 7
Bake the cheesecake: Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to crack.
- 8
Cool the cheesecake: Let the cheesecake cool in the pan for 10 minutes before releasing the springform.
Tip: Use a wire rack to cool completely.
- 9
Garnish with nuts (optional): Sprinkle chopped nuts over the top of the cooled cheesecake.
Tip: Add a crunchy texture to your dessert.
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