Savory: Habanero Lime Cheesecake
Source of Recipe
Helen Cook
List of Ingredients
Crust:
1 1/2 cups wheat-meal
biscuits (or about 26 graham
cracker squares) ground to
crumbs
Pinch salt
1/3 cup melted butter
Filling:
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
Recipe
Preheat the oven to 400 degrees. Position top
rack in the center of the oven. Place a baking
pan on the rack below this. Boil water.
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.
Yield: about 16 servings, depending on heat
tolerance
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