Sweet Chilli Cheesecake
12 Servings
10 Ingredients
Ingredients
For Crust Base:
2 bags (250g) of Snackachangi BBQ chips
50g Butter
50g Flour
For Filling:
1 block Philadelphia Creme Cheese 250g
1 can Sweetened Condensed Milk 395g
100g Exotic Sweet Chilli Sauce
100g Sour Cream
150ml Cream
For Dusting:
Dark Chocolate, grated
Birds Eye Chilli Peri Peri Salt
Description
Instructions
Step 1
Pre-heat oven to 160 C.
Step 2
Melt butter. Crush up potato chips with a rolling pin. The recipe allows for a sneaky 50g snack while you bake hence calling for 250g only.
Step 3
Mix flour and crushed chips with butter and press into a lined tin and an inch up the edges. Bake for 10 mins and leave to cool completely on cooling rack.
Step 4
Mix cream cheese until smooth without lumps. Add sweetened condensed milk and sweet chilli sauce. Mix well until uniform.
Step 5
Add sour cream and mix until just combined.
Step 6
In a separate bowl, whip up cream until stiff peaks. Fold into cream cheese mix.
Step 7
Pour and smooth out onto crust base. Chill overnight in fridge.
Step 8
Before serving, shave chocolate on top and dust with chilli salt to your liking.