Chilli Chocolate Cheesecake Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a baking sheet for easy cleanup.

2. 2

   Make the crust: In a medium bowl, combine graham cracker crust, melted butter, and salt. Mix until the crumbs are evenly moistened. Press the mixture into the bottom of a 23cm (9in) tart pan with a removable bottom.

   Tip: Use a food processor to speed up the process.

3. 3

   Bake the crust: Place the tart pan on a baking sheet and bake for 10 minutes. Let it cool completely.

   Tip: Don't skip this step, or the crust will be soggy.

4. 4

   Make the cheesecake: In a large mixing bowl, beat cream cheese until smooth. Add granulated sugar, eggs, vanilla extract, baking powder, and salt. Mix until well combined.

   Tip: Use an electric mixer for a creamy texture.

5. 5

   Melt the chocolate: In a double boiler or in the microwave in 30-second increments, melt the dark chocolate.

   Tip: Stir between each interval to avoid seizing.

6. 6

   Add the chilli: Stir in the melted chocolate, chilli, and chilli flakes.

   Tip: Be careful not to add too much chilli, as it can be spicy.

7. 7

   Assemble the tart: Pour the cheesecake mixture into the cooled crust. Drizzle with melted chocolate.

   Tip: Use a spatula to create a marbled effect.

8. 8

   Chill the tart: Refrigerate the tart for at least 4 hours or overnight.

   Tip: This will allow the flavors to meld together.

9. 9

   Top with whipped cream: In a small bowl, whip heavy cream until stiff peaks form.

   Tip: Add a pinch of salt to balance the sweetness.

10. 10

    Garnish with espresso powder: Sprinkle a pinch of espresso powder over the whipped cream.

    Tip: This adds a nice depth of flavor.