COMBINE the biscuit crumbs and butter then press into the base of a greased 20cm springform pan. Chill
Poached Chilli Plums
Ingredients
3/4 cup sugar
3/4 cup water
1 large red chilli, sliced
4 green cardamom pods
2 strips of lemon rind
12 red plums, halved and stoned
Method
COMBINE sugar and water in a saucepan and bring to a boil, stirring occasionally until the sugar has dissolved
ADD the chilli, cardamom and lemon rind and boil for 10 minutes or until thick and syrupy
ADD the plums and simmer for 2 minutes
REMOVE from heat and cool. Use as required
Cheesecake
Ingredients
500g PHILADELPHIA Block Cream Cheese, softened
400g can sweetened condensed milk
1 teaspoon cardamom
1/2 teaspoon chilli powder
2 tablespoons instant coffee
1/4 cup boiling water
2 teaspoons gelatine
200g CADBURY Dark Chocolate Melts, melted and cooled slightly
1/2 cup thickened cream, softly whipped
Serving Suggestion: Poached Chilli Plums
CADBURY Bournville Cocoa, for dusting
Method
BEAT the PHILLY, condensed milk and spices with an electric mixer until just combined. Dissolve the coffee in the water, followed by the gelatine.
Add the gelatine and chocolate to the PHILLY and mix until smooth. Gently fold through the cream. Pour the mixture over the prepared base. Chill for 3 hours or until set
DUST the cheesecake with cocoa, slice and serve with Poached Chilli Plums
