Chocolate Chilli cheesecake

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Recipe foe chocolate and Chilli cheese cake

Chocolate Chilli cheesecake
Nutrition Information
  • Serving size: 100g
  • Calories: 299 kcal
  • Fat: 21 grams
  • Saturated fat: 12 grams
  • Carbohydrates: 21 grams
  • Sugar: 14 grams
  • Sodium: 0.36 grams
  • Fiber: < 0.5 grams
  • Protein: 7.7 grams
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
The wonderful combination of chocolate and chilli is perfectly illustrated in this great tasting baked cheesecake. It does take quite a bit of preparation in that it is first baked and then needs to to cool to set, but the results will make it all the effort worthwhile. Fantastic served either as a dessert or with good coffee
  • Digestive biscuits – 125 grams
  • Butter - 4 tablespoons
  • Cocoa powder - 1 tablespoon
  • Chilli flakes - ½ teaspoon (Use mild chilli flakes like Aleppo or Kashmiri)
  • Cream Cheese – 500 grams
  • Caster sugar – 150 grams
  • Custard powder - tablespoon
  • Red Chilli powder - 1 teaspoon ( or more – according to heat tolerance)
  • Eggs – 3 large
  • Dark chocolate - 175 grams (broken into small pieces)
  • Egg yolks – 3 large
  • Double cream – 150ml
  • Cocoa powder - ½ teaspoon
  • Lemon juice - 1 teaspoon
For the base
  1. Place the digestive biscuits and chilli flakes into a food processor and blitz until you have achieved a fine crumb
  2. In a mixing bowl, combine crumbed biscuits, butter and cocoa powder
  3. Using wet hands press the crumb base into a round pie dish (approx 250mm). The base should be even in thickness and cover the bottom and the sides of the dish
  4. Place in the refrigerator
For the filling
  1. Melt the chocolate in a microwave (or double boiler if preferred). Allow to cool whilst performing the following steps:
  2. Combine the cocoa and chilli powders together (in a jug) and add two tablespoons of hot water. Mix well into a paste
  3. Soften cream cheese in a food processor and then add sugar and custard powder. Mix well
  4. Mixing slowly add eggs, then egg yolks and cream. Finally add cooled chocolate, chocolate/ chilli paste and lemon juice
  5. Mix until all ingredients are well combined.
  6. Remove the base from the refrigerator
  7. Spoon the chocolate/ chilli filling into the pie dish
  8. Bake in a pre-warmed oven at 160 degrees Celsius (standard oven) for 45 – 60 minutes until filling has set. (For a fan / convection oven bake at 140 degrees Celsius)
  9. Once baked, allow to cool and then place in the refrigerator covered with cling film for at least 8 hours. This will allow the filling to set.
  10. Serve
This recipe yields 4 - 5 portions

Keywords: Baked chocolate chilli cheesecake

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