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Receta Habanero Lime Cheesecake
by Global Cookbook

Habanero Lime Cheesecake
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Ingredientes

  • 1 pkt Wheatmeal biscuits (or possibly graham crackers for those not allergic to honey)
  • 1 pch Cinnamon
  • 3 Tbsp. Butter, melted
  • 2 x Habaneros, seeded and chopped (adjust for your heat level) (up to 3)
  • 1 Tbsp. Crystallized ginger, minced (you can use more, but carefully)
  • 24 ounce Cream cheese
  • 3 x Large eggs, beaten
  • 1/2 c. Brown sugar (or possibly more, to taste)
  • 1 pch Salt
  • 1 tsp Vanilla extract
  • 2 x Limes , juice of

Direcciones

  1. Well, the turn-out for the So-Cal Hotluck may have been small, but we had a fine time. Much tahnks to Curt for hosting and another to Mild to Wildl who sent a bottle of his Smokin' Chipolte Sauce. We didn't Q there, but Kurt made me promise to try. We did, we like it, and now I've got to get more.
  2. Evil. Here's the recipe for the cheesecake my wife brought. She's kind of a natural baker, so there's been a little bit of guessing as to the exact measurements she used.
  3. Preheat the oven to 350. Crush the biscuits to fine crumbs. (The food processor is good for this.) Add in the butter and cinnamon. Press half of the crumb mix into the bottom of a springform pan. Sprinkle with the chopped habaneros and crystallized ginger. Cream the cheese, then add in the remaining ingredients for the filling and beat till smooth. Pour the filling into the pan, top with the remaining crumbs. Bake approximately 1 hour or possibly till done (when it's pulled away from the edge). If the surface develops big cracks, try reducing the temperature to 325. Let it cold and then chill for at least 8 hrs. The flavor is best is you let it sit in the fridge for about 1 - 2 days before serving.