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Average Rating:
Total Reviews: 7
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By Detroitrockfoodie
Detroit, MI
on March 24, 2013
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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
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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
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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!
By rahscarpenter
Thornton, CO
on August 03, 2012
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I must say that, so far, this recipe is a bust. First of all, the recipe is different from the video and the show. For the batter, it calls for 1 cup of sugar in the show and 1 cup of brown sugar in the recipe. The cookie crumb crust is 2 cups in the show and 1 1/2 cup in the recipe. The show calls for 1 habanero, the recipe calls for 1/2.
I decided to go with the show as I have never heard of using brown sugar in a cheese cake. The amount of batter was way too much, so I wasted about 1/4 of it. The cheese cake top turned a dark golden by about 40 minutes (no my oven is not off, I have checked it. I had to turn it down about 50 degrees so the top wouldn't burn. It has been cooking now for about 1.5 hours and is still wiggly and wet in the middle.
I like the idea of the flavors though, so I think I will stick with my normal cheese cake recipe and add the keylime and habanero flavors to it.
I should have known. Whoever heard of maringue in a cheese cake. Good grief.
By chiisaiasiangal
Honolulu, HI
on July 31, 2012
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Very light and tasty! What a great tip to add meringue to the cheesecake batter! Everyone loves it and wonders what my secret is! Way to go, Nadia!
By rbnbarrientos
West Hollywood, CA
on April 04, 2012
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OMG! I never imaged that this would work. This is the best cheesecake recipe that I have tasted. I love sweets, so at first i was hesitant to actually make it but i glad that i did. The cheesecake still has the sweetness that i was looking for and the habanero gives it a kick that just works great with it. The hibiscus sauce adds more to the cheesecake. I will be making this cake for my family, i was going to share but after having a piece i became selfish so i did not share. Yes, i am going to eat all of it, i have a piece left, sorry family and friends next time. Delicious!! Keep the recipes coming. I LOVE YOUR SHOW!! Keep the kitchen bitchin'.
By maxikyd
Ekalaka, MT
on June 23, 2011
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Only 5 stars because I can't give it 6. I've made this 3 times now, and everyone raves, AFTER they say, 'lime, habanero, and hibiscus? sounds gross', they try it and realize how wonderful this is. recipe is easy, though I have trouble using the water bath; i end up with a wet crust. Not sure if my pan leaks or if it's the steam from the water bath; either way, this cheesecake rocks. I thought finding all of the ingredients would be tricky as I live in the middle of nowhere in rural Montana, but found the key limes at walmart (first time I sub'ed regular lime and the hibiscus flowers online. Making it again today using a ritz cracker crust instad of chocolate as the plain chocolate wafers are the hardest ingredient to find out here.