HABANERO LIME CHEESECAKE

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This is an amazing recipe. I've now made it twice (both for dessert auctions and it goes over very well even for those who don't like traditionally hot foods. I talked to a self-proclaimed wimp after the event and she wanted to know what it was because they were having a hard time placing the habañero flavor. I told her and she couldn't believe it. The lime and creamy texture really offsets the heat from the peppers.

Roasting isn't absolutely necessary, but cooking them somehow is otherwise the heat will be completely overpowering. I just sliced them thinly, sautéed them and put them in with the sugar in the Cuisinart until they were blitzed into a paste.

I initially put in one pepper and you could barely taste the heat. I added another and then finally a third and got a nice heat without it being inedible.

Anyway, both time I've made it, it was the hit of the auction.

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I made for this for my husband as his birthday cake. Everyone that was brave enough to try this loved it. I have a brand new oven so the cook time was a little to long as my cheesecake had cracks. I didn't feel like using a mortar & pestle like the recipe states as it was about midnight when I made this. I just used a knife and chopped the peppers with sugar until i had a paste.

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I have made this cheesecake numerous times all with different results. Sometimes 3 peppers is too many, sometimes it is not enough. I have found that if the fumes of the roasted peppers make you cough and give you trouble breathing, three peppers is going to be too much and I cut it down to two peppers. It is a very good cheesecake - the lime flavor comes first and then the sensation of heat at the end. I have had many requests for the recipe. Give it a try!

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This cheesecake had a great lime flavor and a nice warm heat. Roasting the habaneros was a little difficult, but maybe I just need more practice.

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I fixed this for my husband's birthday and he LOVED it. But fair warning...the recipe says "wear gloves if desired." I did not and my hands burned for hours afterwards. It was really painful and I could not find anything to make the burn go away. Just be careful and you'll have a wonderful cheesecake!

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This recipe is great - definitely a stunner at any social event. Your guests will talk about it all night! I would recommend reducing the baking time to at least 50 minutes - mine was a little too done and I only had it in there for 50 minutes.

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this cheesecake was time consuming and the finished result was that it was way too hot to eat i was dissapointed.

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used 3 whole dried habaneros seeds and all was really good i cook with hot peppers all the time dried habannnneros have a distict taste unlike fresh habs.

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My habanero's must have been strong because the cheesecake was too hot for most people to bear. Fortunately, I love hot.

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Outstanding summer dessert. The heat of the habanero pepper is tempered by the cream cheese and lime juice. What is left is a subtle heat at the back of the throat. Everyone who tasted this cheese cake asked for the recipe.