Chocolate Chilli Cheesecake

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Chocolate Chilli Cheesecake


For the base

  • 35-40 chocolate biscuits
  • 80 grams of unsalted butter

For the cheesecake layer

  • 250 grams of cottage cheese or cream cheese full fat
  • 1 tin (400 ml) – condensed milk
  • 2-4 tbsp of Sun Wah Vegetarian Chilli Oil Buy Vegetarian Chilli Oil
  • 200 ml of double/ heavy / fresh cream
  • 300 gr of dark chocolate
  • 1 tsp of instant coffee powder (optional)
  • 1 tsp of cinnamon 1 tsp of vanilla extract
  • 2 gelatine leaves or 2 tbsp of gelatine powder (soaked in water)
  • Pinch of salt decorations (optional)
  • Chocolate ganache
  • Whipped cream
  • Red chillies


  1. Butter the bottom and sides of an 8-inch springform pan. If you don’t have a springform pan, use your normal cake pan or a tart pan. Line the regular cake pan with a clingfilm or aluminum foil. Line the bottom and sides together without cutting the clingfilm so that you can easily lift the cheesecake out when it’s set.
  2. In a large bowl, add your chocolate and coffee and mix everything, melt over the double boiler or microwave in short 30 second breaks and set aside.
  3. Add the gelatin to half cup of water and leave it to bloom.
  4. Crush your biscuits in a food processor until fine powder, then add butter and add into your pan. Transfer this biscuit mixture to the base of the pan and press well. Refrigerate for a bit.
  5. Make the cheesecake. Into your blender add condensed milk, cottage cheese, cinnamon, vanilla extract and chilli oil. Blend everything until smooth.
  6. Add gelatine to your chocolate and mix lightly and then add straight away to your blender. Blend everything together till it’s smooth and creamy.
  7. Transfer to a bowl. Add your whipper cream and mix until sooth and creamy.
  8. Pour the chocolate mixture over the biscuit base layer and refrigerate until its set completely until set. Tap once to remove the air bubbles.
  9. Remove the springform pan slowly and decorate as you wish.