Chocolate Chilli Cheesecake

Base

• 1¼ cups chocolate biscuit crumbs
• 80g butter, melted

Filling

• 500g PHILADELPHIA Block Cream Cheese, softened
• 400g can sweetened condensed milk
• 1 teaspoon cardamom
• ½ teaspoon chilli powder
• 2 tablespoons instant coffee
• ¼ cup boiling water
• 2 teaspoons gelatine
• 200g CADBURY Dark Chocolate Melts, melted and cooled slightly
• ½ cup thickened cream, softly whipped

Serving Suggestion

• Poached Chilli Plums
• CADBURY Bournville Cocoa, for dusting

Poached Chilli Plums

• ¾ cup sugar
• ¾ cup water
• 1 large red chilli, sliced
• 4 green cardamom pods
• 2 strips of lemon rind
• 12 red plums, halved and stoned

1. COMBINE the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill.
2. BEAT the PHILLY, condensed milk and spices with an electric mixer until just combined. Dissolve the coffee in the water, followed by the gelatine. Add the gelatine and chocolate to the PHILLY and mix until smooth. Gently fold through the cream. Pour the mixture over the prepared base. Chill for 3 hours or until set.
3. DUST the cheesecake with cocoa, slice and serve with Poached Chilli Plums.

Poached Chilli Plums

1. COMBINE sugar and water in a saucepan and bring to a boil, stirring occasionally until the sugar has dissolved.
2. ADD the chilli, cardamom and lemon rind and boil for 10 minutes or until thick and syrupy.
3. ADD the plums and simmer for 2 minutes.
4. REMOVE from heat and cool. Use as required.