A big crowd pleaser for those who like hot spicy food. The peppers give a little extra flavor and a slow growing heat. This starts out subtle but is NOT for people who do not like very hot spicy foods.
Make habanera paste first:
Habanera Paste: Take 3 habaneras, cover with a little olive oil. Cook for 20-30 minute in oven at 350 (Cover well with foil as the fumes will permeate your house). You should be able to take the skins off them easily. Cut in half and de-seed. Take peppers and oil and create a paste. Food processor, blender, or even a large knife will work to do this. (Note - I use a high speed mixer and liquify them and then put them on a screen/strainer. Using a spatula, push the paste through the screen leaving anything that is not liquified to throw out).
Chocolate: In a double boiler mix together evaporated milk, butter and Bakers chocolate until melted together. Add around 2 cups of confectioners? sugar. More can be added to make thicker if you want. Add habanero past to your liking. Chocolate should be on HOT side as we'll be swirling it into cheesecake which will cut the heat.
Cheesecake:
(NOTE: There are LOTS of cheesecake recipes out there. I have my favorite which is a recipe from Junior's in NYC. The recipe below is NOT Junior's. Use whatever you want and or like, but you want to swirl the chocolate in the cake, do NOT mix it in as you want a balance of heat and no heat. Play with the quantity from batch to batch and watch everyone oooowww and ahhhhhh. A hint of heat goes a long way. )
Mix together melted butter and graham crackers and cover bottom/sides of spring form pan.
Cream the cream cheese and sugar together, add sour cream and vanilla. Add the flour, then one egg at a time. Mix until creamy. Pour into spring form pan, leaving an inch of room at the top. There will be leftover filling (you can make a small pie pan version with this).
Take half the chocolate mixture and half the habanera paste and mix together. Take this mixture, make a hole in the cheesecake (off center) and pour into it. Using the spoon and being careful not to hit the outside crust, mix the cheesecake together with the chocolate, creating swirls. Cook at 325? until the middle of the cake is almost set (60-90 minutes).
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 347 | ||
Calories from Fat: 127 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 28.4mg | 9 % | |
Sodium 168.3mg | 6 % | |
Potassium 165.6mg | 4 % | |
Total Carbohydrate 53.4g | 16 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 52.6g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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