Habanero Lime Cheesecake
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees
2
Position top rack in the center of the oven
3
Place a baking pan on the rack below this
4
Boil water
5
Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix
6
Set aside 1/4cup for topping
7
Press the rest into the bottom and sides of a 9-inch springform pan
8
Turn on kitchen or stove exhaust fan
9
Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel
10
When they are cool enough to handle, put on plastic gloves if desired
11
Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results
12
Cream the cream cheese, then add remaining sugar and salt
13
Beat in the eggs 1 at a time until incorporated
14
Add the cream and blend
15
Beat the zest and lime juice into this mixture
16
Add the habanero paste last and beat until well mixed
17
Pour into the crust, then gently tap the pan to level the filling
18
Sprinkle the reserved crumbs on top
19
Pour boiling water into the pan on the oven?s lower rack
20
Place the cheesecake on the rack above it
21
Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan
22
Remove from the oven and allow to set for 20 minutes
23
Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours
24
Garnish, if desired, with slices of lime and place a whole habanero in the center