Fiery Strawberry Mocha Cheesecake Recipe

this image was generated using AI technology

Chilli Pepper & Caramel Base

• 12 oz Graham crackers
• 6 tbsp unsalted butter, melted
• 1 tbsp fiery red chilli powder
• 1/2 cup caramel sauce

Strawberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, pureed and strained

Espresso & Chocolate Topping

• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, finely chopped
• 1 tbsp instant espresso powder

1. Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick spray.
2. In a food processor, pulse the Graham crackers until finely ground. Add the melted butter, chilli powder and caramel sauce, and process until well combined.
3. Press the crust mixture firmly into the bottom of the prepared pan, and chill in the refrigerator for 10 minutes.
4. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and strawberry puree.
5. Pour the filling over the chilled crust, and smooth the top. Bake for approximately 50 minutes, or until the center is just set.
6. Remove from the oven and cool completely on a wire rack.
7. To make the topping, heat the heavy cream in a saucepan over medium heat until it comes to a simmer. Remove from the heat, and stir in the chopped chocolate and instant espresso powder until the chocolate is melted and the mixture is smooth.
8. Pour the topping over the cooled cheesecake, and refrigerate for at least 2 hours or overnight to set.
9. When ready to serve, slice and enjoy the fiery explosion of flavour in your mouth.