Chilli Chocolate Cheesecake Tart
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This stunning chilli chocolate cheesecake tart is my go to dessert when I want to impress without spending hours in the kitchen. The beauty of this recipe is how quick it comes together, ready in just an hour from start to finish. Dark chocolate is packed with antioxidants that make indulging feel a little bit virtuous, while that unexpected kick of chilli adds a sophisticated heat that keeps people guessing. The graham cracker crust is ridiculously simple to prepare, and the creamy filling is forgiving enough for even nervous bakers. Trust me, once you taste that combination of rich chocolate, tangy cream cheese, and warming spice, you'll be making this again and again.
Ella x
Ingredients
- 250graham cracker crust
- 100melted butter
- 2chilli
- 400dark chocolate
- 400cream cheese
- 200 ggranulated sugar
- 4eggs
- 2 mLvanilla extract
- 1baking powder
- 1salt
- 1chilli flakes
- 200 mLheavy cream
- 2espresso powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a baking sheet for easy cleanup.
- 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
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
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
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
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
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
Chill the tart: Refrigerate the tart for at least 4 hours or overnight.
Tip: This will allow the flavors to meld together.
- 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
Garnish with espresso powder: Sprinkle a pinch of espresso powder over the whipped cream.
Tip: This adds a nice depth of flavor.
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