Chilli Chocolate Japanese Cheesecake

Instructions

1. 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. 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. 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. 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. 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. 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. 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.