0
0
00
This is a classic cheesecake recipe, but the subtle flavor of habanero and lime zest really enhances the richness of the dessert. Serve it with a dollop of whipped cream or stream a little chocolate sauce over each slice. The habanero isn’t overwhelmingly hot in this recipe and offers a combination of sweet and heat flavors.
| Servings |
| 12 servings |
|
|
|
|
This is a classic cheesecake recipe, but the subtle flavor of habanero and lime zest really enhances the richness of the dessert. Serve it with a dollop of whipped cream or stream a little chocolate sauce over each slice. The habanero isn’t overwhelmingly hot in this recipe and offers a combination of sweet and heat flavors.
|
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 tsp very finely minced habanero chile
- 2 tsp grated lime zest
Servings: servings
Units:
Instructions
- Heat the oven to 350 degrees.
- Break up the chocolate cookies and place in 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
