Chilli Chocolate Cheesecake

Instructions

1. 1

   Preheat oven to 180°C (350°F).

   Tip: Use a thermometer for accuracy.

2. 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. 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. 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. 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. 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. 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. 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. 9

   Garnish with nuts (optional): Sprinkle chopped nuts over the top of the cooled cheesecake.

   Tip: Add a crunchy texture to your dessert.