cups Wheatmeal biscuits ground to crumbs
1 Pinch salt
24 oz. cream cheese
2 T. heavy cream
Zest of 1 lime
Juice of about 1 - 2 limes
1 Pinch salt
4 large eggs
1 cup sugar
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.
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
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.
pepperfreak & peachnut