Triple Chocolate, Ginger, Lime, Mint and Chilli Baked Cheesecake

Maybe it’s the fact that there is no denying the nights are getting shorter and, despite the Indian Summer, there is a chill in the evening air but my thoughts are more and more turning to comfort food and nothing says comfort to me more than a great big hug of a pudding! This baked cheesecake recipe is not for the faint hearted – it is extremely calorific! But with the flavours of far flung Asia it will still get you thinking about the long hazy days of summer whilst preparing your hips and waistline for a long cold winter!

For the Base:
300g (a whole packet basically) of ginger nut biscuits, crushed with a rolling pin (this recipe also comes with a free anger therapy session!)
80g butter (unsalted)
100g of 85% dark chocolate
1/2 tsp of ground cayenne pepper
For the Filling:
225g good quality white chocolate (preferably fairtrade)
400g cream cheese
115g white caster sugar
3tbsp of plain white flour
4 whole eggs
300ml doublke cream
Zest of 4 limes
Bar of Mint Aero Chocolate / Bag of the Mint Aero Chocolate balls
Preheat the oven to 160 degs celsius.
Line the base only of a 23cm springfrom cake tin with foil and brush the sides of the tin with vegetable oil.
Melt the dark chocolate and butter together in a pan, add the cayenne pepper and mix in the crushed ginger nut biscuits so that everything is combined.
Press the mixture into the bottom of the tin and chill in the fridge for one hour.
To make the filling, melt the white chocolate in a bain marie over gently simmering water. Do not allow the chocolate to boil. Once melted take it off the heat and set aside for it to cool a little.
In a large bowl, place the cream cheese and beat with an electric whisk until light and fluffy.
The add in the sugar, flour and lime zest and beat together until smooth.
Gradually add the eggs, beating until well blended. Add in the cooled but still melted white chocolate and cream and beat again until combined.
Crumble in the mint chocolate Aero bars/balls and using a spoon/spatula gently mix through until dispered.
Place the filling mixture over the chilled biscuit and chocolate base and place in the pre-heated oven for 50-60 minutes until set.
Leave the cheesecake in the oven with the door slightly ajar until cold.
Run a pallet knife around the inside of the tin to loosen the cheesecake and chill in the fridge for 2 hours.
Release from the cake tin and transfer onto a serving plate.
Serving suggestion: this is a rich cheesecake so you could serve it up with some creme fraiche, fresh mint leaves and a spritz of lime to help cut through the richness and freshen your pallet as you tuck in and….Enjoy!

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