How to Make Chili and Chocolate Cheese Cake

Step-by-Step Guide

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   Step 1: Preheat your oven to 450 F (230 C

   Add melted margarine or butter, pinch dried chili flakes, a pinch of black pepper, a few fine slices of fresh red chili.
   
   Mix base thoroughly while heating.
   
   Keep some back for garnish. ,,,,,,,, After the first 10 minutes, reduce the oven temperature to 300 F (140 degrees C, gas mark 1) and bake it for another hour.
   
   Turn off the heat after the cheesecake is done baking., Leaving it in the oven will keep it from cracking when you place it in the refrigerator., Garnish with chocolate syrup, fine slices of fresh red chili and grated dry flakes of crushed chili peppers.
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   Step 2: gas mark 8) and set aside a 10 to 12" baking

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   Step 3: pie pan.

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   Step 4: Crush gingernut cookies in a brown paper bag by using a rolling pin but not to finally leave some texture.

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   Step 5: Line pie pan with greased parchment paper.

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   Step 6: Add crushed cookies to pot.

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   Step 7: Remove from the heat.

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   Step 8: Place biscuit mix in lined pie pan.

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   Step 9: Press biscuit mix down with the back of a metal spoon.

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    Step 10: Allow to cool

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    Step 11: then put in the fridge.

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    Step 12: Add softened cream cheese

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    Step 13: almond extract

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    Step 14: sliced berries and sweetened chocolate powder and toffee chunks in mixing bowl; mix thoroughly.

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    Step 15: Stir in each egg one by one.

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    Step 16: Spread the cheese filling over the cookie base and cool.

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    Step 17: Bake the cake for 10 minutes then reduce heat.

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    Step 18: Cool the cake in the oven for about 1 hours.

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    Step 19: Chill the pie for about 3 hours in the fridge before garnishing and serving.

Detailed Guide

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