Habanero Lime Cheesecake - meal

Method

• 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 springform pan.
• Turn on kitchen or stove exhaust fan.
• Skewer and roast the habaneros 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 habaneros, 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 habanero in the center.