Chilli Chocolate Cheesecake

Chilli Chocolate Cheesecake

A creamy, zesty cheesecake with a surprising Robertsons twist: a hint of spice in the crust, and a subtle kick of chilli in the decadent chocolate filling.

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Prep Time: 30

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Cook Time: 75

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Serves: 10

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Difficulty: intermediate



  • 150 g Tennis biscuits (add more biscuits for a thicker crust)
  • 6.2 ml or 1.25 tsp Robertsons Chicken Spice
  • 120 g unsalted (browned) butter


  • 250 g cream cheese
  • 300 g semi-sweet chocolate
  • 250 ml or 1 cup of sugar
  • 200 ml or 40 tsp sour cream
  • 65 ml or 13 tsp cocoa powder
  • 2.5 ml or 1/2 tsp Robertsons Crushed Chillies
  • 5 ml or 1 tsp lime zest
  • 4 large eggs
  • 125 ml or 1/2 cup sugar


  • 120 g baking chocolate
  • 250 ml or 1 cup whipping cream
  • 2.5 ml or 1/2 tsp Robertsons Crushed Chillies
  • 70 g chocolate shavings
  • Serving Size 10

    Amount per serving

    • Energy 2412
    • Protein 33.9g
    • Carbohydrate incl. fibre 136.8g
    • Carbohydrate excl. fibre 122.3g
    • Sugar 107.4g
    • Fibre 14.4g
    • Fat 205.3g
    • Saturated Fat 169.6g
    • Unsaturated Fat 22.4g
    • Monounsaturated Fat 19.6g
    • Polyunsaturated Fat 2.8g
    • Trans Fat 0.6g
    • Cholesterol 185mg
    • Sodium 980mg
    • Salt 2.45g
    • Calcium 15%
    • Iron 53%
    • Potassium 57%
    • Vitamin C <1%
    • Vitamin A 23%



  1. Preheat the oven to 180°C.

  2. Cut room temp butter into cubes and in a sauce-pot melt the unsalted butter, while stirring gently.

  3. The butter will turn golden brown with small brown specks visible and the foam will subside. Take off the heat.

  4. Crush the Tennis biscuits into crumbs.

  5. In a large bowl mix the 1 Tbsp Robertsons chicken spice, biscuit crumbs and melted butter. Press down into a baking pan.

  6. Bake the crust for about 8 min and set aside while making the cheesecake filling.


  1. Melt the chocolate in a microwave.

  2. Using a paddle attachment beat the cream cheese and sugar at medium speed until the mixture is smooth.

  3. Add sour cream and cocoa powder, chilli flakes, Lime zest and turn the mixer to low speed. Add the melted chocolate and the eggs (one at a time), mixing on low speed after each egg. Do not overmix - this will crack the cheesecake while baking.

  4. Pour the filling over the crust and spread evenly.

  5. Double wrap the sides of the pan with foil, making sure it is sealed tightly to prevent water from getting in.

  6. Place the pan on a larger baking tray and pour hot water in that tray (3 quarters full). The water must not reach the foil.

  7. Bake for approx. 65min or until set. The centre should jiggle.

  8. Take out from oven and run a knife around the rim of the pan to loosen the cake. Allow the cheesecake to cool to room temperature.

  9. Once cool spring the 125ml of sugar over the top and brûlée using a blow torch.

  10. Garnish as desire (chocolate, candied orange slices etc).


  1. Chop up the chocolate into small pieces.

  2. In a saucepan heat up the cream and bring to scalding point. Pour the cream over the chocolate pieces and set aside for 30 seconds.

  3. Mix the ganache with a spatula and set aside until ready for use (The longer the ganache is set aside the more it will solidify).

  4. Pour the ganache over the cooled cheesecake.

  5. Grate chocolate for garnish.