Habanero Lime Cheesecake Recipe

click to rate
0 votes | 797 views
Servings: 1

Ingredients

Directions

  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.

Toolbox

Add the recipe to which day?
« Today - Apr 29 »
Today - Apr 29
Apr 30 - May 06
May 7 - 13
May 14 - 20
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment