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
Directions
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.
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By Your Secret Chef
Tempe, AZ
on July 19, 2012
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This cheesecake is wonderful. You start with the fresh flavors of key lime pie and finish with an unexpected bite at the back of your mouth from the habaneros. Don't be afraid to make this. The chilies are just enough to give it some interest. Not only a great dessert, but a wonderful convesation piece. And everone LOVES IT.
By crazy2648_1650393
Tualatin, OR
on July 15, 2009
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I am not really a fan of lime when it comes to dessert, but this cheesecake is just phenomenal. It is light and refreshing and just when you least expect it it hits you with a kick of heat at the end. If you make it right, it has just the right amount of heat to make it interesting without being overwhelming. I highly suggest that everyone tries this cheesecake sometime. It is always a crowd pleaser at my house, even for people who don't like hot foods.
By davidmcarson
Redmond, WA
on May 08, 2009
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I've made this a couple of times and I'd say that while this does have a fair amount of heat, it would be overpowering if you a left the seeds/ribs in the habanero or b didn't roast the peppers first or c didn't procure ripe habaneros - the orange ones, not the pale green ones.
In my experience this recipe will work very well if every last seed is removed and the ripe peppers are thoroughly roasted so as to tame the heat that Habaneros typically have. Sure, you could use Serano or Thai Chili Peppers, but the Habanero and the lime flavors really work well together.
If you have done all this, you'll find this to be one of the most talked-about recipes you've ever created.
Read all 7 reviews