See More
View
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
To make the crust: Put all the chocolate wafers in a resealable bag and then crush them into fine crumbs. Pour the crumbs into a medium mixing bowl and add the melted unsalted butter, then mix to incorporate. Mold the crumb crust into the bottom of a springform pan, about 1/4-inch thick. Bring it up the sides a little bit, about a 1/2-inch. Bake for 8 to 10 minutes. Remove and cool on counter.
To make the coulis/syrup: Heat a pot over medium heat. Pour in the water, sugar and bring to a boil. Add the key lime juice and candied hibiscus flowers, stir. Reduce the heat to medium-low and simmer for 10 minutes, until slightly reduced.
Preheat the oven to 350 degrees F.
To make the cheesecake filling: In a large bowl add the egg yolks, brown sugar, key lime juice, lime zest, and habanero pepper and whisk together. Add the cream cheese and mascarpone then mix with electric beater for another 15 seconds. Set aside.
To make the meringues: Whip the egg whites together with 3 tablespoons granulated sugar and white vinegar. Delicately fold this meringue into the cheesecake mixture. Pour evenly into the springform pan, over the chocolate crust.
Place 2 layers of wide aluminum foil into a large roasting pan. Put the cake in the middle of the foil. Bring the foil up the sides to create a seal, do not cover cake. Pour water into the roasting pan, half way up the sides of the cake pan. Bake for 1 hour to 1 hour, 30 minutes depending on your oven. Allow the cake to cool completely on the countertop, then refrigerate overnight. Serve each slice of this cheesecake drizzled with a tablespoon or 2 of key lime and hibiscus coulis/syrup.
Photo reprinted with permission from Nadia G.'s Bitchin' Kitchen: Cookin' For Trouble by Nadia G., copyright (c) 2011. Published by Ballantine Books.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Citrus Beet Salad
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By Detroitrockfoodie
Detroit, MI
on March 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
For me, the sauce was what made this cake worthwhile. I used dried cherries, instead of hibiscus flowers. I used a whole habanero (seeded and de-veined, but I still couldn't detect a hint of heat. My crust did't turn out very well because the foil seal was not intact by the time I pulled it out of the oven (my fault. Overall it was an OK recipe.
By Carlaxrocksxbass
Idaho
on November 25, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I absolutely love this cheesecake!!! I couldnt find habinaros so i used vanilla. Ive made this cake 3 or 4 times. Even substituting different flavored cookies and filling this cake is always a hit!!! Easy to make... Everyone wants to know the recipe. Nadia, you're bitchen! I live in high altitude so I needed to use cream of tartar to stabilize the meringues.
By bistrobalsamar
Puerto Vallarta
on November 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a GREAT combination and adaptable as well. We've used it for mini-portions (Think catering and group events as well as a special for our guests - the heat is a delightful surprise!
Read all 7 reviews