Chile Heads List
Cheesecake (2) with notes. 

Habanero-Lime Cheesecake

(Since my wife cooks by taste and eye, and every time she makes it she
fiddles with the recipe, some of these measurements are a bit of a guess.)

Crust:
1-2 cups Wheatmeal biscuits (or graham crackers), ground to crumbs
Melted butter
Pinch of salt

Filling:
24 oz. cream cheese
2 T. heavy cream
Zest of 1 lime
Juice of about 1 - 2 limes
Pinch of salt
4 large eggs
1 cup of sugar
3 habaneros
2 T. sugar

Preheat the oven to 400 degrees. Set an rack in the middle of the oven.
Place a baking pan on a rack below this. Boil a kettle of water.

Mix the crumbs and salt together, then add butter to make the mixture hold
together but remain slightly crumbly. Set aside 1/4 cup for topping and
press the rest into the bottom and sides of a 9 inch springform pan. Set
aside.

Roast the habaneros over an open flame and set them to steam under a towel.
When cool enough to handle, peel and deseed. (The usual warnings about fans,
maybe even gloves, goes here.) Pound in a mortar with 2 T. sugar until you
have a coarse paste.

Cream the cream cheese, then add the sugar and salt. Beat in the eggs one at
a time until incorporated. Add the cream. Beat the zest and lime juice into
the filling. Add the habanero paste last and beat until well mixed. Pour
into the crust. Gently tap the pan to level out the filling. Sprinkle the
reserved crumbs over the top.

Pour the boiling water into the pan in the oven and put 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 let set for 20
minutes. Wrap and place in the freezer for 2-3 hours or keep in the
refrigerator overnight.

Garnish with slices of lime and a whole habanero in the center.

David (and Helen) Cook

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Hey all, I made the Habaero-Lime Cheesecake yesterday and man is it
good.
Thanks for sharing it with us.

        I used my own graham crust recipe that is sweetened (1 1/4 C Crumbs,
1 C
minus 1 T Sugar, 5 T Butter). I used 3 large Habaeros, (next time I'll use
2 large or 3 small, it was a little hot but still VERY good)  the juice of 1
1/2 limes (next time I'll use 2, it needs a little more lime flavor) and
omit the cream (I like a more cake like texture).

        Over all I gave it a 4 out of 5 rating that I think can be raised to
5 with
the adjustments mentioned.  It has a wonderfully smooth texture that
contrasts very well with the lime that it carries, then the heat slowly
builds until you take your next bite and start the beautiful process all
over again!

Thanks so much,
John

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I made it yesterday using four frozen Habs, and 3 limes as I have heaps
at present.
Turned out really good and hot lime taste. Must be easy as I have never
made a cheesecake before.

Tony Flynn. Grandad. Retired at the beach. Bay of Plenty. New Zealand

Where spring is starting to spring more every day.

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shared by lavanda at cocina-mexicana@yahoogroups.com

Roast Garlic Cheesecake with Chipotle-Pecan-Graham Crust
and Ancho Chile-Mango Jam, Guajillo Chile Biscotti and
Sparkling Wine

         CRUST

3/4 lb Graham cracker crumbs

1/4 lb Pecan Pieces finely ground)

3 TBS Chipotle powder

1/2 lb butter (melted)


Prepare the crust by finely grinding pecan pieces
in a food processor.

In a large mixing bowl, combine all ingredients for
the crust and incorporate until crumbs hold a shape.
Set aside.

          CHEESECAKE FILLING

3 lb  Cream Cheese

8 Egg Yolks (plus 1 whole egg)

2 TBS roast Garlic Puree

1 Lime

Pinch of Fresh herbs

salt and black pepper to taste

To prepare cheesecake filling, bring cream cheese to
room temperature.

In a mixer or large mixing bowl, incorporate eggs, one
at a time, into the cream cheese.

Add roast garlic puree, incorporating well, and fresh
herbs; such as thyme, oregano, basil, etc.

Add the juice of one lime and adjust the seasonings
with salt and ground black pepper.  Set aside.

Line a 9-inch springform pan with pecan-graham crust,
making sure to go all the way up the sides.

Pour cheesecake filling into prepared springform pan, being
careful not to crumble the sides.

Place cheesecake in a 300 degree F oven for 45 minutes to
1 hour or until tester comes clean.  Let cool for at least
3-4 hours before cutting (can be prepared one day in
advance).

Serve with Ancho Chile and Mango Jam.

ENJOY!!

~~       ANCHO-MANGO JAM

5 Ancho Chilies (seeds included)

1-2 fresh green Serranos (emincer)

1/2 Red, Yellow, and Green Peppers (emincer)

2 Shallots (sliced)

2 Cloves Garlic (crushed)

1 TBS Ginger (1" battonet)

1 1/2 Cup Orange Juice

1 TBS Rice Vinegar

1 TBS Cilantro

1 TBS Honey

1 Ripe Mango (emincer)


Place all ingredients in a sauce pan and bring to a boil,
reduce heat and simmer 20-30 minutes.

Pour 1/2 mixture in a blender jar while reserving the
other half.  Blend the 1/2 until smooth and return it
to the pan with the rest and simmer 5 minutes.

Add peeled, sliced mango and let steep for 5 minutes.

Remove from heat and let cool.

Refrigerate until needed.

Ancho Jam will keep refrigerated 1-3 months.

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