White Chocolate Chili Cheesecake
This recipe can use any one of the following Something Special products:
Gourmet Red Chili
• Red Chili Pepper Spread
1 1/2 cups plain sweet cookie crumbs
1/3 cup melted butter
8 oz (250g) cream cheese, softened
1 cup whipping cream
8 to 9 oz (250 to 275g) mascarpone cheese, softened
1/4 cup granulated sugar
3 tablespoons Gourmet Red Chili
14 oz (400g) white chocolate, meltedRED CHILI TOPPING
1/4 cup water, plus 1/4 cup extra
1 teaspoon gelatin
2 tablespoons Gourmet Red Chili
Line base of 8 inch (20cm) springform pan with baking paper. Combine cookie crumbs and melted butter in a medium bowl. Press onto base of prepared pan. Refrigerate for 15 minutes.
Beat cream cheese in medium bowl of electric mixer until smooth. Add remaining ingredients and beat until smooth. Pour onto cookie base; smooth top. Chill for about 3 hours.
To make the red chili topping, warm 1/4 cup of water in small saucepan. Sprinkle with gelatin. Let stand 3 minutes. Add remaining 1/4 cup of water and dip. Stir over medium heat until gelatin is thoroughly dissolved; cool slightly. Pour over cheesecake. Cover and chill for 3 hours or overnight. Serves 8.