Recipe: Chili chocolate and coffee cheesecake with a candied bacon crust

Chili chocolate and coffee cheesecake with a candied bacon crust by Mark Weston

Recipe by Mark Weston


For the candied bacon:

  • 1/2 tsp ground cinnamon
  • 1/2 tsp chili powder (not essential since the cake contains chili - but good if you are only making candied bacon)
  • 200 g thinly sliced streaky bacon
  • 250 g brown sugar

For the chili chocolate and coffee cheesecake base:

  • 250g Digestive biscuits
  • 120g Remia Gold margarine

For the chili chocolate and coffee cheesecake filling:

  • 450g cream cheese - softened
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 400g (1 can) Frisian Flag sweetened condensed milk
  • 1/2 cup thick (double) cream
  • 2 tbsp instant coffee
  • 2 tsp gelatine
  • 1/4 cup boiling water
  • 180g Cadbury Bournville chocolate
  • Cadbury cocoa powder and icing sugar to dust


For the candied bacon:

  1. Mix sugar and spices in a bowl.
  2. Coat bacon with the mix and place on a wire rack (place over oven dish to catch drips).
  3. Heat oven to 180-200C - cook for approx 15 mins, checking after 10. 
  4. Let cool + place in fridge to harden up.
  5. Once cake is set you can chop the bacon to the correct size.
  6. Eat leftover candied bacon!

For the chili chocolate and coffee cheesecake:

  1. Crush all the digestives - pulse in food processor
  2. Melt Remia Gold margarine and mix into biscuit crumbs until evenly absorbed
  3. Press into 20cm spring form tin (I used 26cm one this time to keep it a little flatter)
  4. Leave into fridge to let the base set.
  5. Mix cream cheese, Frisian flag sweetened condensed milk and the spices until they are just mixed. Add coffee to the boiling water, followed by the gelatine.
  6. Melt the Cadbury Bournville chocolate in a water bath until it all gets soft - it will stay slightly rough and lumpy so don't worry! - let it cool slightly
  7. Add the coffee/gelatine mix and the chocolate to the cream cheese - mix until well distributed - the chocolate should be small and lumpy and evenly mixed with the cream cheese taking a nice light chocolate colour
  8. Softly whip the cream and then fold into the main mixture
  9. Pour over base and leave to set for 3 hours minimum
  10. Decorate by sing the candied bacon to wrap the outside of the cake. Add a fresh red chili on top and dust with cocoa/icing sugar to get your desired effect!

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