This recipe came from the food network -- foodtv.com It was in the show titled "Eat The Heat" with Tyler Florence.
I tried this recipe and found it to be very good. I hope you will like it as well.

HABANERO LIME CHEESECAKE
------------------------------------------------------------------------

Recipe courtesy Helen Cook

Crust:
1 1/2 cups wheat-meal biscuits (or
about 26 graham cracker squares)
ground to crumbs
Pinch salt
1/3 cup melted butter

Filling:
3 habanero peppers
2 tablespoons sugar, plus 1 cup
24 ounces cream cheese
Pinch of salt
4 eggs
2 tablespoons heavy cream
1 lime, zested
1 very juicy or 2 less juicy limes, juiced
1 lime sliced thinly, for garnish
1whole habenero, for garnish

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 ovenís 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.

Yield: about 16 servings, depending on heat tolerance
Prep Time: 24 hours 30 minutes
Cooking Time: 1 hours 0 minutes
Difficulty: Expert

submited by chilihead Dan Frye of Broken Arrow , Oklahoma

		FREE NEWSLETTER "CHILE NEWS AND VIEWS" *View Newsletter Archives*