Chilli Chocolate Japanese Cheesecake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This is my favorite fusion dessert that combines the fluffy, delicate texture of Japanese cheesecake with rich dark chocolate and a surprising kick of chilli. The whole thing comes together in just 55 minutes, making it perfect for when you want something impressive but don't have all day to spend in the kitchen. Dark chocolate brings wonderful antioxidants to the mix, so you can feel a bit better about indulging. What I love most is how simple the ingredient list is and how forgiving the recipe turns out to be, even if you're new to baking. That warm chilli heat cutting through the sweetness is absolutely addictive, and your guests will be asking for the recipe immediately.
Ella x
Ingredients
- 250 ggraham cracker crust
- 100 gbutter(melted)
- 300 ggranulated sugar
- 150 gall-purpose flour
- 100 gcold unsalted butter(softened)
- 400 gdark chocolate chips
- 100 gcocoa powder
- 10 gsalt
- 20 gchilli powder
- 4 egglarge eggs
- 150 gsour cream
- 10 mlvanilla extract
- 100 gconfectioner's sugar
- 150 mlmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C. Prepare the crust by mixing the graham cracker crumbs, melted butter, and a pinch of salt in a bowl until well combined. Press the mixture into a 20cm springform pan.
Tip: Use a flat spatula to evenly distribute the crust mixture.
- 2
In a medium saucepan, melt the dark chocolate chips over low heat, stirring occasionally. Remove from heat and let cool slightly.
Tip: Be careful not to burn the chocolate.
- 3
In a large mixing bowl, beat the cold butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Use an electric mixer for this step.
- 4
In a separate bowl, whisk together the flour, cocoa powder, chilli powder, and a pinch of salt. Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 5
Stir the melted chocolate into the batter until well combined. Pour in the sour cream and mix until smooth.
Tip: Use an electric mixer for this step.
- 6
Pour the batter into the prepared crust and smooth the top. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
Tip: Let the cheesecake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 7
Once the cheesecake has cooled, dust with confectioner's sugar and serve. You can also drizzle with a little milk to make it look like a Japanese mochi dessert.
Tip: This step is optional.
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