Entry #7! I know it hasn’t been that long since I posted #6, but I’ve actually got some time to get some cooking done and I’ve got a slight backlog of recipes to get through, so here you go! Deets are here if you don’t already know, so get reading and submitting!
This entry is brought to us by the fabulous Keely, a great friend and all-round pretty wonderful person. And she’s Irish, dontchaknow. I do a terrible impression of her. I’m sure one of these days she’s going to snap and beat me mid-oy-dee-oy or something, but for now she tolerates it and laughs. For now…
Keely had promised me that she had a fabulous cheesecake recipe for me and that it not only contained chocolate but also CHILLI. That’s pretty immense already. The flavours are possibly better than the idea. I personally would probably like a little more chilli kick, but this has a lovely zingy aftertaste which brings it up a few notches. Also, it should have a beautifully marbled effect but I think I had too much chocolate and not enough mascarpone/cream mixture (I had to halve the quantities thanks to a lack of mascarpone).
Anyway. You should make this. It is YUM. Thanks for the recipe, Keels!
KEELY’S CHILLI CHOCOLATE CHEESECAKE
For The Filling
500g mascarpone cheese
150g chilli infused dark chocolate
100g icing sugar
100g double cream
4 tbsp orange juice
For The Base
150g ginger nut biscuits
75g butter, melted
1/4 tsp dried chilli flakes
1. Place the ginger nut biscuits into a plastic bag and, using a rolling pin or similar crushing device, crush into crumbs. You could also carry around the biscuits in your bag for a week and you’d probably end up with the same result, but this is probably quicker.
2. Add the dried chilli flakes and give the bag a good shake to combine.
3. Add the melted butter to the crushed ginger nuts. Empty into a greased 9″ cake tin and place in fridge to set.
4. Scoop the mascarpone cheese into a large mixing bowl, and use a whisk.
5. Meanwhile, in a separate, smaller, bowl, add the double cream, a little at a time, to the icing sugar, whisking all the while, to avoid lumps.
6. Add the cream & icing sugar mixture and the orange juice into the mascarpone and combine with the whisk.
7. In a heatproof bowl over a pan of boiling water, gently melt the chocolate. Once liquid, stir the chocolate into the cheesecake mix. Do this sparingly, it creates a nice marbled effect.
8. Take the base out of the fridge and pour the cheesecake mix over it. Using a palate knife or spoon (or fingers if you’re feeling lazy) smooth the surface. If there is any chocolate left in the glass bowl, use a teaspoon to drizzle it over the cheesecake.
9. Cover and place back into the fridge for at least an hour to set properly.
10. To serve, use a sharp knife and cut through the cheesecake, then plate up. Or dig a spoon straight in and gobble the whole thing down. Om-nom-nom.
Hope you enjoyed! Until next time, peace and love.