Key Lime Habanero Cheesecake

I meant to post this yesterday, but I got caught up in movie watching and margarita drinking with friends last night. Yesterday was National Cheesecake Day. Earlier this week while I was watching Bitchin Kitchen, Nadia G made a cheesecake. Coincidence? I think not.

My love for spicy things continues to grow, but don't be alarmed. Although this cheesecake has habanero pepper in it, it's not spicy at all. Next time I make it, I will probably put the whole pepper in rather than just half.

I also have a question for all you readers. Have you ever tried to juice and zest key limes? They are the size of a bouncy ball...not the easiest task. Next time, regular limes will suffice.

Key limes.

It is important to note that this recipe calls for whipped cream cheese. Regular will be fine, but the whipped cream cheese gives it an extra fluffiness, which combined with the meringue is amazing. The original recipe also shows how to make a lime and candied hibiscus coulis to top the cake with, but I skipped that step.

Key Lime Habanero Cheesecake
from Nadia G


Crust:
30 chocolate wafers (enough to make 1 1/2 cups of chocolate crumbs) (I used chocolate Teddy Grahams)
1/4 cup unsalted butter, melted


Filling:
5 egg yolks (save the whites!!)
1 cup brown sugar
1/4 cup key lime juice
1 tbsp key lime zest
1/2 habanero pepper, seeds removed and minced (use gloves when doing this!)
2 cups whipped cream cheese, softened
1 cup mascarpone cheese


Meringue:
5 egg whites
3 tbsp sugar
1 tsp white vinegar


1. Preheat oven to 350. Crush the wafers or teddy grahams using a meat mallet, rolling pin, or a food processor. I used a rolling pin then a mini food processor. Mix with the butter. Press into a springform pan along the bottom and half way up the sides about a quarter inch thick. Bake in the oven for 8-10 minutes and set aside.
2. In a large bowl, combine the egg yolks, brown sugar, lime juice, lime zest and habanero. Mix in the cream cheese and mascarpone. Beat with an electric mixer for 15 seconds until combined.
3. In the bowl of an electric mixer, beat the egg whites, sugar and vinegar on medium speed for 3 minutes, until light and fluffy. 
4. Fold the meringue into the cream cheese mixture until combined.
5. Pour the filling into the pan over the crust.
6. Take 2 layers of aluminum foil and place in a roasting pan. Place the springform pan on the foil and wrap the sides of the springform pan to create a seal, but do not cover the cheesecake. Pour warm water into the roasting pan until it is halfway up the sides of the cheesecake pan.
7. Bake for an hour to an hour and a half until top of cheesecake it golden brown. Let sit on a cooling rack until it completely cools, then refrigerate overnight.