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Chili & Ginger Chocolate Cheesecake

added by jonnyH 30th June 2009
at 13:59

This pudding combines two of my favourite flavours - ginger and chillies - in a rich baked chocolatey cheesecake. I know it sounds a strange one but I promise it really does work!

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Prep time

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Servings

Ingredients

200g ginger biscuits (e.g. gingernuts)
125g unsalted butter, melted
150g dark chocolate
250g cream cheese
500g ricotta cheese
100g sugar
3 eggs
50g cocoa powder
1/2 tsp chili powder (see below)
(To make your own chilli powder simply take 10 or so dried cayenne chillis, remove stalks and seeds and grind to a fine powder in a coffee grinder. Keep in an airtight jar)

chili powder, Ginger, Cheese, Chocolate, chili

Directions

Put the biscuits into a plastic bag and hit with a rolling pin until thoroughly crushed. Put crumbs in a bowl and mix in the melted butter. Press the mixture with a fork into the bottom of a 10 inch baking tin. Melt the chocolate over a bowl of warm water. Blend the cream cheese, ricotta and sugar in a bowl. Add the eggs, cocoa powder, chili powder and melted chocolate. Spoon the mixture onto the biscuit base and bake at 180 degrees C for around 45 minutes - the top should just still wobble when you take it out. Allow to cool and then chill for at least another two hours in the fridge. Serve with ice cream to compliment the warming chili and ginger.

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