So back in the day…. say July 2009… the first time my husband came over to my house and met my family… 8 days after we’d gone on our first date… Celebrating my 26th birthday (If I remember right) and my grandma’s 77th birthday…. I was born on her birthday…. my uncle found a recipe for Habanero Lime Cheesecake…. I think both he and my dad have fried their taste buds…. they didn’t think it was hot… I did however… my then at the time guy I was talking to did…. but he ate it…. I don’t think he wanted to look like a sissy… or hurt my feelings… but since then…. that was almost 3 years ago…. he’s been begging me to make this for him again… so my uncle’s birthday is in March…. and I finally broke down and made one again… like my run on sentence?… the dot dot dot dot so makes it ok… just sayin…. I thought I would wait for today to share the recipe though…. since to day is Cinco de Mayo… A Mexican holiday… and this uses a Mexican Hot pepper… I tried a bite again…. I still think it’s hot…. I’m not a huge fan of spice though…. Anyway enjoy… It is a nice refreshing bite of lime…. and then HEAT!… We’re off to a wedding…. enjoy your day!… Happy Cinco de Mayo… I’ll quit with the dot dot dot here in a minute…
*Sorry about the bad photo… taken with my iPhone… dot dot dot…
Habanero Lime Cheesecake via Food Network
- 1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs
- Pinch salt
- 1/3 cup melted butter
- 3 habanero peppers
- 2 tablespoons sugar, plus 1 cup
- 24 ounces cream cheese
- Pinch of salt
- 4 eggs
- 2 tablespoons heavy cream
- 1 lime, zested
- 1 very juicy or 2 less juicy limes, juiced
- 1 lime sliced thinly, for garnish
- 1whole habenero, for garnish
Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/4cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan.
Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results.
Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top.
Pour boiling water into the pan on the oven’s lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours.
Garnish, if desired, with slices of lime and place a whole habanero in the center.
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