Thursday, September 30, 2010

Just a spoonful of sugar...

I don't know a lot of people who go through as much sugar (or flour) than I fact, if I do today's scheduled baking then I will have completed 10kgs (that's 22lbs) of flour in less than a month. That's right...less than a month!!! Crazy eh? Things have been busy here!

Anyway, back to sugar (which we all know I love!)...I was recently inspired to make a Jalapeno Popper Cheesecake by Redpath as they are running a contest where you enter a recipe using an unusual ingredient (and sugar, of course!) I must apologize for the lighting but I couldn't wait over night to try it and the light was gone by the time the cake was was tough but we got through...

Just look at that Red Pepper Jelly peaking out from inside the Cheesecake. Don't deny're drooling aren't you? ;)

Here is the recipe...

Jalapeno Popper Cheesecake for 4
1/4cup + 1/4tbsp crushed lime tortilla chips
1 1/4tbsp melted butter
1/4 tbsp Redpath Granulated Sugar

1 package cream cheese
1/3cup Redpath Granulated Sugar
1/4 jalapeno pepper
1 large egg
1/2 vanilla extract
1/2 tsp lime zest
1/4c hot pepper jelly

Bring ingredients to room temperature. Preheat oven to 325F. Grease 4.5" springform pan and cover in foil to keep water out.

Crush tortilla chips. Reserve 2tbsp for later. Mix in sugar and drizzle in melted butter. Spread evenly over bottom of pan. Bake 6-8mins to set crust. Cool.

Pulse 1/4 of jalapeno pepper in a food processor with sugar until granulated.

Beat cream cheese until smooth, gradually add the sugar jalapeno mixture. Beat until combined. Add egg, lime zest and vanilla. Beat on low just until blended.

Warm hot pepper jelly in microwave. Pour 2/3 of the filling into pan. Spoon jelly on top. Top with remaining filling. Run a knife through to get a more marbled effect.

Place springform pan in 8" cake pan. Put in oven and pour 1" of hot water into cake pan.

Bake 45-55mins or until it is slightly browned (centre will jiggle slightly). Turn off oven, prop door open with a wooden spoon and cool for 1 hour. After 1 hour, remove from oven and cool completely. Unmold and refrigerate for 3-4hours. Drizzle top with pepper jelly and sprinkle remaining crushed chips on top.

I almost forgot to mention that Mr. CB, who believes that baked cheesecakes are bad loved this recipe! It's not super-spicy but has a lovely flavour to it...looking for a little zest in your dessert? This will do it!



Kelly said...

This looks delicious! I wonder if it could be made with lactose free cream cheese...

Heather said...

Hey Kelly...I have yet to try to make a lactose-free cheese cake...would it have to be vegan too? We really enjoyed it!