Sweet chili blueberries cheesecake

Felt like having chili and cheesecake. So, I decided to bake this cake. Then my friend calls me and say bring a plate we are celebrating Australia Day. Lamb is cheap today. Let’s do BBQ.

This is perfect dessert to bring to my friend place. I am glad I bake this cake 2 hour before she calls and before I dig in. The cake is creamy and sweet with a kick of spicy chili in it. Enjoy!!!!


180 g graham cracker crumbs plus 20 g for sprinkling on top of cake
100 g unsalted butter, melted
15 ml olive oil


500g cream cheese, room temperature
375 g ricotta cheese, room temperature
200 ml sour cream
300 ml double cream
200 g caster sugar
125 g plain flour
175 g blueberries, wash and dry
4 large eggs, room temperature
120 ml sweet chilli sauce plus 3 Tbs drizzle on top and swirl a bit


A handful of blueberries, wash and dry
1/2 zest of each lemon for sprinkling
Chocolate powder sprinkles for sprinkling



Preheat oven to 160°C. Line a 23cm springform pan with baking paper on the greased base and grease the sides.

Combine the crust ingredients in a bowl. Press the mixture into the bottom of the springform pan. Bake crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with 4 aluminium foils so that water from the water bath cannot get in. Set prepared pan aside.

Cheesecake filling and decorations

Reduce oven to 150°C. In mixer bowl, mix the cream cheese, ricotta, sour cream, double cream, sugar until well combined on low speed. (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add flour spoon by spoon; mix on low speed until well combined. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Next mix in the blueberries and sweet chilli sauce; mix well to combine.  Then pour the cheesecake filling into crust, add 3 Tbs to swirl around on top and spread evenly.

Place springform pan inside another larger pan. Fill the larger pan with enough boiling water till about halfway up of the springform pan. Bake for 2 hours. Turn off heat and leave cheesecake in oven with door closed for 1 hour. Remove cheesecake from oven and chill until firm, overnight. Remove cheesecake from the pan, then sprinkle some graham crumbs on top; decorate with blueberries. Sprinkle with zest of lemon, and chocolate powder sprinkles. Refrigerate the cheesecake until ready (over night or 5-6 hours) to serve.

Note: Oven temperature may vary; you might need less time or more say 1 hour 30-40 minutes. You might want to turn off oven with door close 30 minutes and crack open a bit with wooden spoon in between door and leave cheesecake for a further 30 minutes as told by most recipes. I didn’t crack door open and just turn oven off and leave in for 1 hour.

You might not need a lot of plain flour. Adjust the consistency of the batter. If too runny add more flour. You may like to decorate with whipping cream or any decorations you like. As my family are healthy conscious so I omitted the whipping cream topping as I already have sour cream, double cream and ricotta cheese in the filling.




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