Recipe Book

Chilli Cheesecake with Mixed Berry Coulis & Dark Chocolate Ganach

Chilli Cheesecake with Mixed Berry Coulis & Dark Chocolate Ganach

Recipe created by Matthew Wright, Furness College Student

Serves 6


For the Cheesecake Mixture

  • 120g Butter
  • 150g Hawkshead Relish Chilli, Lime and Ginger Jelly
  • To Taste Chilli Powder
  • 300g Cream Cheese
  • 200g Crème Fraiche
  • 1 sheet Gelatine
  • To taste Ground Ginger
  • To taste Icing Sugar
  • 2 Teaspoons Vanilla Essence
  • 300g Whipping Cream

For the Base

  • 100g melted Butter
  • 50g Hawkshead Relish Chilli, Lime and Ginger Jelly
  • 100g Gluten Free Biscuits

For the Coulis

  • To taste Icing Sugar
  • 50g Mixed Berries
  • 30ml Water

For the Ganache

  • 25g Butter
  • 25g Cream
  • 50g Dark Chocolate Buttons

Start off by making the Coulis. Put your Berries and water in a small pan and bring to the boil to 5-10 minutes or until the fruit has broken down.

Bring off heat and leave to cool.

Add Icing Sugar to thicken and to your preference of taste. Then whisk thoroughly.

Add to bottle and place in the fridge until needed.

Boil a pan of water with a glass or metal bowl on top and melt the Chocolate, ensuring that the bowl does not touch the water.

Keep stirring while you add the Butter and Cream until they have blended equally and there is a glossy look to your Ganache.

Take of the heat, leave to cool then add to another bottle in the fridge until needed.

For the base, melt the Butter with some of the Chilli, Lime & Ginger Jelly and add to the crushed Biscuits.

Mix until all the Butter mix has combined with the Biscuits.

Add to some round moulds, compact it down and leave to set in the fridge while you make your Cheesecake topping.

To start, add the Butter, Cheese, CríÂme Fraiche, Whipping Cream, Icing Sugar and Vanilla Essence into an electric mixer and beat until everything is combined.

Add some of the Chilli, Lime & Ginger Jelly and mix in, if you need to add more to taste.

Add the Chilli Powder and Ginger to your taste.

Soak the Gelatine leaves for 5 minutes in cold water then get a small amount of hot water to dissolve it then add to mix and beat.

To the pre-prepared bases add a small layer of Jelly on top of the Biscuit mix.

Spoon your Cheesecake mixture in and level the top so it has a nice appearance.

Place the Cheesecakes in the fridge and leave to set for at least 2 hours.

Once set, use the Ganache and Coulis to decorate your plate and Cheesecake to taste.

« Back to recipe book