200 g Marie biscuits
60 g unsalted butter, melted
45 ml olive oil
1/4 Tsp salt
500 g cream cheese, at room temperature
250 g mascarpone cheese, at room temperature
150 g castor sugar
1 Tsp pure vanilla extract
1 Tsp grated lemon zest (from 1 lemon)
1 Tbs lemon juice
4 eggs, at room temperature
650 g mini dark chocolate chips
150 g mini white chocolate chips
12-18 dashes of Tabasco sauce
A few dashes of Baharat spice powder
Preheat oven 180 degrees C.
Pulse biscuits to fine crumbs in a food processor. Drizzle in the butter, and oil. Then pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.
Bake for 8 minutes, until lightly brown. Set aside to cool while you make the filling. Reduce the oven temperature to 170 degrees C.
In a mixing bowl, using hand blender beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with spatula. Add the salt, vanilla and lemon zest and juice; beat on medium speed until combined.
Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Next fold in the dark chocolate chips. Then add dashes of Tabasco sauce, and fold to mix well.
Pour the cream cheese mixture over the crust and spread evenly. Then add the white chocolate chips; gentle press in slightly and sprinkle Baharat powder on top. Bake for 1 hour 10 minutes, or until the center of the cake still moves just slightly. Switch off oven and leave the cheesecake in the oven with door close for 20 minutes.
Next allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate overnight. Run a knife around the edge of the pan before releasing the collar. Serve with dark brew coffee.
Note: Oven temperature may vary. You might want to bake it for 45 minutes and you can omit Tabasco and Baharat if you don’t like spicy.