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Butter, Mascarpone Cheese, Sugar, Cream Cheese, Agave Nectar, Creme Fraiche, Red Congo Peppers, Eggs, Vanilla, Hazelnut Flour, Condensed Milk,
Graham Crackers, Biscotti Cookies, Lemon, Orange, Raspberries, ...(Not Pictured: Walnut Oil, Vodka)


Heat Raspberries, Congo Peppers, Agave Nectar,...bring to a simmer. Remove pan from heat and add Vodka. Simmer until reduced to a syrup


Here's the blended Cheeses, Eggs, Condensed Milk, Sugar, Vanilla, Creme Fraiche, Lemon and Orange Zest.
Also, the crust which consists of Graham Crackers, Biscotti, Hazelnut Flour, and Walnut Oil
With the Razz-Congo sauce run through the "ole food mill" to remove the seeds........even the smallest of


Dollop the sauce into the middle of the batter and top with remainding half of batter


After an 1 1/2 hr bake at 340 deg, and a overnight set in the fridge (next to the cold brew) Here's a slice of the cake...............yum!

Yummy looking
Dumb question.....how did it taste?
It tasted like a N.Y. style cheesecake with a Razz punch to it. Instead of shredding or dicing the peppers an adding them to the batter, I decided to keep the "Sweet Zing" seperate. This way it's not a continual taste of the peppers but rather a bite of cheese and a suprise bite of heat.


Nice work. Pretty impressive build!

Thanks Seth,
Just enough heat in that dish.............if there is such a limit

Also, not pictured ( Cranberry juice, Pink Lemonade, Orange Stoli, Reg. Stoli...plenty of ice, 22oz. glass)