Bhut Jolokia Cheesecake with Mango Sauce and Pomegranate Jelly

by Mompi Devi

Ever imagined a cheesecake that packs a fiery punch?

Introducing the Bhut Jolokia Cheesecake, a dessert that combines the creamy, tangy goodness of traditional cheesecake with the intense heat of the world’s hottest chili pepper. This unique creation is a flavor explosion that will leave your taste buds tingling and your friends asking for more. With its fiery kick and exotic flavors, the Bhut Jolokia Cheesecake is a must-try for adventurous food lovers.

Servings: 8 servings
Prep time: 45 minutes
Cook time: 25 minutes

Ingredients:

For the Cheesecake:

• 1 liter milk
• 200 grams sugar
• 1/2 coconut
• 1 pomegranate
• 20 grams jaggery
• 1 small bhut jolokia
• 1 mango
• Chocolate and cherry for garnishing

For the Mango Sauce:

• 1 mango, peeled and diced
• 2 tablespoons sugar
• Bhut jolokia flakes (to taste)
• Salt (to taste)

For the Pomegranate Jelly:

• 1 pomegranate, juiced
• 2 tablespoons sugar

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Instructions:

1. Prepare the Paneer: Curdle the milk to separate the paneer.
2. Make the Cheesecake Filling: Combine the paneer, 1/2 bhut jolokia, and sugar. Grind until smooth. Combine the coconut and jaggery, grinding until smooth as well.
3. Assemble the Cheesecake: Spread the jaggery-coconut mixture in a silver bowl. Top with the paneer-sugar-bhut jolokia mixture.
4. Cook the Cheesecake: Place the silver bowl in a saucepan filled with boiling water. Cook for 25 minutes.
5. Make the Mango Sauce: Combine the mango, sugar, bhut jolokia flakes, and salt. Cook until thickened.
6. Make the Pomegranate Jelly: Combine the pomegranate juice and sugar. Cook over low heat for 20 minutes, or until thickened.
7. Assemble the Final Cake: Spread the pomegranate jelly over the cooled cheesecake. Refrigerate for 30 minutes.
8. Serve: Cut the cheesecake into slices, serve with mango sauce, and garnish with chocolate and cherry.