Between the lime and the habanero in this cheesecake recipe, you get a lovechild of sweet, sour, and hot. The other parents tend to tone down the hab’s fire from a roar to rumble, so it isn’t overpowering. You’ll find it and more spicy dessert recipes at Fiery Foods & Barbecue Central.
Ingredients
- 1 1/4 cup chocolate wafers
- 2 tbsp sugar
- 3 tbsp butter or margarine, melted
- 2 1/2 packages softened cream cheese
- 1 cup sugar
- 1/2 tbsp very finelyminced habanero
- 2 tsp grated lime zest
- 2 each eggs
- 3/4 cup lime juice
Servings: servings
Instructions
- Heat the oven to 350 degrees.
- Break up the chocolate cookies and place them in a blender. Blend until they become crumbs. Stir together the cookie crumbs and 2 tablespoons sugar. Mix in the butter thoroughly. Press this mixture evenly in bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and let cool.
- Reduce the oven temperature to 300 degrees.
- In a large bowl, beat the cream cheese mixture until it is smooth. Gradually add 2 cups of sugar, beating the mixture until the sugar is thoroughly incorporated. Add the habanero lime zest, and lime juice. Blend them into mixture. Add the eggs, one at a time. Pour over the crust mixture.
- Bake for 1 hour or until the center is firm. Cool to room temperature, then refrigerate. Refrigerate for at least 3 hours before serving.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
Latest posts by Mark Masker (see all)
- 2024 Scovie Awards Call for Entries - 07/07/2023
- 2024 Scovie Awards Early Bird Special: 3 Days Left - 06/29/2023
- 2024 Scovie Awards Early Bird Deadline Looms - 06/25/2023
