Chocolate Chilli Cheesecake

This classic combination is rich and creamy with a tiny little kick. There's a subtle heat in every mouthful; chocolate just doesn’t get any hotter.

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• 1 1/4 cups chocolate biscuit crumbs

• 80g butter, melted

• 500g Philadelphia Block Cream Cheese, softened

• 1 teaspoon cardamom

• 2 tablespoons instant coffee

• 1/4 cup boiling water

• 2 teaspooons gelatine

• 200g Cadbury Dark Chocolate Melts, melted and cooled slightly

• 1/2 cup thickened cream, softly whipped

• 400g can sweetened condensed milk

• ½ teaspoon chilli powder


Combine the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill.
BEAT the PHILLY, condensed milk and spices with an electric mixer until just combined. Dissolve the coffee in the water, followed by the gelatine. Add the gelatine and chocolate to the PHILLY and mix until smooth. Gently fold through the cream. Pour the mixture over the prepared base. Chill for 3 hours or until set.
DUST the cheesecake with cocoa, slice and serve with Poached Chilli Plums.

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