Chilli Chocolate Cheesecake Bars

Instructions

1. 1

   Preheat the oven to 180°C. Line a 20cm square baking tin with parchment paper.

   Tip: Use parchment paper to ensure the bars release easily.

2. 2

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to burn the chocolate.

3. 3

   In a separate bowl, cream together the butter and caster sugar until light and fluffy.

   Tip: Use an electric mixer for a faster result.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl to ensure all ingredients are incorporated.

5. 5

   In a separate bowl, whisk together the flour, cocoa powder, and baking soda.

   Tip: Use a whisk for a lighter texture.

6. 6

   Add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Don't overmix to avoid toughening the cheesecake.

7. 7

   Stir in the melted chocolate, Greek yogurt, and chilli peppers.

   Tip: Use a spatula to scrape the bottom of the bowl and incorporate all ingredients.

8. 8

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Use a spatula to spread the batter evenly.

9. 9

   Bake for 35 minutes or until the edges are set and the centre is slightly jiggly.

   Tip: Don't overbake to avoid a dry cheesecake.

10. 10

    Remove from the oven and let cool completely in the tin.

    Tip: Use the parchment paper to lift the bars out of the tin when cool.