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Chocolate Chilli Cheesecake

Serve: 6-8

Ingredients for the cheesecake:

300 gram            Soft Cheese (Full-fat)

200 gram            Sweetened condense milk

150 gram             Gluten -free Hob Nobs or biscuits of your choice

150 gram             Dark Chocolate

50 gram               Butter

1 leaf                     Gelatine

1 tsp                      Praprika powder

Ingredients for the glaze:

2                             Red chilli-halved

100 gram              Sugar

50 gram                Dark Chocolate

30 gram                Butter

150 ml                   Water

1 pinch                   Salt


– Put HobNobs biscuits into the zippable bag. Then use the rolling pin to crush the biscuits to create the sand-like consistency. Transfer the crushed biscuits into the mixing bowl.

-Add the melted butter into the same bowl then mix both ingredients until combined. Transfer this dry mixture into the cake tin. Press the mixture down firmly and put the tin in the fridge for 1 hour.This is your cheesecake base.

-Put the dark chocolate in the microwavable bowl.Heat on full power for 30 seconds in the microwave. Then take it out and stir well, put it back in for further 10 seconds, take it out and stir well.Repeat this procedure until the dark chocolate is melt but do not boil or overheat.

-Put the soft cheese, condensed milk, paprika into the mixing bowl. And gently whisk until all the ingredients combined. Transfer the wet mixture into the saucepan.

-Gently heat the wet mixture then add the gelatine leaf. Gently fold until the gelatine leaf dissolved. Be very careful do not overheat and bring it to boil.

-Pour the wet mixture on top of the cheesecake base. And put it back into the fridge for at least 2 hours or even better overnight.

-Heat the sugar, chillies and water in the saucepan. Boil for approx 20 minutes then remove and discard the chilli. This is your chilli syrup

-In the other pan, put the butter, dark chocolate and add 100 ml of chilli syrup. Then stir until all the ingredients combined.

-Once the cheesecake is set, spread the chocolate chilli glaze on top. You can enjoy this Chocolate Chilli Cheesecake immediately with the warm glaze. Or put it back in the fridge and serve cold.


-I love serving this Chocolate Chilli Cheesecake with fresh some berries as the cheesecake can be quite rich.

-This dessert needs lots of TCL. Hence, pick the relaxing time to cook and keep an eye on the saucepan whilst cooking the soft cheese mixture and chocolate cake.

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