Habanera Lime Cheesecake

Habanera Lime Cheesecake
 
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 habanera peppers 
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese 
Pinch of salt
4 eggs 
2 tablespoons heavy cream
zest of 1 lime 
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish 
1whole habanera, for garnish
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 spring form pan.
Turn on kitchen or stove exhaust fan. Skewer and roast the habaneras 
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 habaneras, 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 habanera in the center. 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes