Ghost Pepper and Blueberry Soy-Cheesecake

I think I’m onto something here. Take notes everyone.

Here’s what you’ll need:

For the crust:

• 2 Cups of Graham Cracker Crumbs (Roughly 11 Crackers)
• 1/4 Cup of Maple Syrup
• 1/4 Teaspoon of Almond Extract

For the filling:

• 1 Pound of Firm Tofu
• 1 Tablespoon of Peanut Butter
• 1/2 Teaspoon of Salt
• 1/3 Can of Lemon Flavored White Claw
• 1/2 Teaspoon of Almond Extract
• 1/3 Cup of Sugar
• 1 Tablespoon of Flour Dissolved in 1 Tablespoon of Oat Milk

For the sauce:

• 3 Tablespoons of Blueberry Ghost Pepper Hot Sauce
• 3 Tablespoons of Lemon Flavored White Claw
• 1/3 Cup of Powdered Sugar
• 1 Tablespoon of Instant Espresso Coffee

Prepare graham cracker crumbs. If using full crackers, put in a Ziploc bag and crush with a rolling pin.

Graham Crackers

Graham Cracker Crumbs

In a large bowl, mix the crumbs, maple syrup and 1/4 teaspoon of almond extract. Continue to mix until all the crumbs are moistened. Firmly press the mixture into a greased pie pan and bake for 5 minutes at 350 degrees Fahrenheit. Allow to cool for at least 10 minutes.

Mix Ingredients

Press into pan

Using a food processor, add all of the ingredients for the filling and puree into a homogeneous mixture.

Cheesecake Filling

Add ingredients for the sauce into a small pot. Mix continuously as low heat until the sugar and instant coffee are fully dissolved.

Ghost Pepper and Blueberry Hot Sauce

Instant Espresso Coffee

Sauce

Pour the filling over the baked crust. Then, pour the sauce over the filling and mix roughly using a toothpick or fork.

Cheesecake Filling

Filling roughly mixed with sauce

Bake the cheesecake for another 35 minutes at 350 degrees Fahrenheit. Allow to cool for 10 minutes and chill in a refrigerator for at least 2 hours.

Chill

Cut

I recently bought a bunch of hot sauces from https://heatonist.com/. I didn’t like this sauce with any meat. I heard someone describe the flavor as somewhat tart. Since the sauce is tart, it seemed like a good idea to add it to cheese cake.

Honestly, the cheesecake was good. The peanut butter and tofu filling had a smooth and nutty flavor. It was not particularly overpowering and did well to lower the intensity of the hot sauce. Despite the ingredients added, I think this dessert was well balanced. The only improvement is that I had accidentally used 1/3 cup of maple syrup instead of 1/4. My crust ended up too sticky. However, it was hardly a detriment. All in all, a strong 8/10.