Chocolate Chip Chili Cheesecake:
Try saying that three times fast! Here's a recipe for a (not bad for ya) fabulously-tasty treat for you and your friends. There will be plenty! I'm sure you'll find it worth the effort!
Ingredients:
- 4 Cocoa Cassava Bars, left unwrapped overnight to harden, broken up.
- 4 TBSP butter, room temperature
- 1 pound cream cheese, room temperature
- ¼ cup Xylitol
- 2 tsp. vanilla extract
- 2 eggs
- 2 TBSP flour (any type flour you like, even coconut flour)
- ½ cup organic sour cream
- ¾ cup evaporated milk
- 2 small chocolate or "chili chocolate" bars (broken into small pieces)
Crust:
- Put Cocoa Cassava Bars in zippered plastic bag, remove most air and seal.
- Crush bars with rolling pin almost to crumbs. Place crumbs in mixing bowl.
- Add butter to Cocoa Cassava crumbs and mash together well.
- Spread crumb mixture onto bottom of 9" round, Springform pan.
- Pat mixture down into pan bottom, until even and firm. Set aside.
Cream Cheese Filling:
- In bowl, place cream cheese, Xylitol and vanilla extract.
- Blend well (use mixer or emulsion blender)
- Add eggs, flour. Blend again.
- Add sour cream and evaporated milk.
- Blend thoroughly, scraping down sides of bowl.
Assemble Cake, Sprinkle Topping, Bake:
- Pour filling mixture over chocolate crumb crust.
- Break up chocolate bars, while still in wrapper, using rolling pin.
- Sprinkle chocolate bits evenly over cream cheese filling.
- Bake in oven preheated to 350° F for 25 min.
- Remove cake, cover loosely with foil.
- Return to oven for 30-40 min (usually 35 min)
- Remove from oven. Cool in fridge 4-5 hours. Do not cool at room temp.
- Serve. ENJOY!!!