I made a chevre-habanero cheesecake for our book club meeting. What is a habanero chile doing in a cheesecake? Believe me, it works. The creamy sweetness of the goat cheese offsets the spiciness of the pepper and it gives it a little kick. I was inspired by one of my favorite TV chef's, Nadia G's, recipe for Key Lime Habanero Cheesecake. I only used one habanero chile but I think the recipe can handle two. Next time.
Click here for a printable recipe.
Ingredients:
Crust:
30 ginger snap cookies
1/2 cup chopped pecans
1 cup unsalted butter, melted
Filling:
5 egg yolks
1 cup sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 teaspoons lemon zest
1/4 teaspoon salt
1 to 2 habanero peppers, minced, no seeds
2 cups cream cheese, softened and cut up into half inch pieces
1-8 ounce log goat cheese
Meringue:
5 egg whites
3 tablespoons sugar
1 teaspoon white vinegar
30 ginger snap cookies
1/2 cup chopped pecans
1 cup unsalted butter, melted
Filling:
5 egg yolks
1 cup sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 teaspoons lemon zest
1/4 teaspoon salt
1 to 2 habanero peppers, minced, no seeds
2 cups cream cheese, softened and cut up into half inch pieces
1-8 ounce log goat cheese
Meringue:
5 egg whites
3 tablespoons sugar
1 teaspoon white vinegar
Directions
For the crust: Preheat oven to 375 degrees F. Butter bottom and sides of a 9-inch spring form pan. Place ginger snap cookies in a food processor and pulse until crumbly. In a medium sized bowl, mix together the cookie crumbs, chopped pecans,
and melted butter until they hold together when squeezed. Press mixture onto bottom of buttered pan and up the sides a little, about 1/2 an inch. Bake until set, 8 to 10 minutes. Set aside to cool.
For filling: Place the egg yolks in a bowl of a stand
mixer and add sugar, vanilla extract, lemon juice, lemon zest, salt, and
habanero pepper(s). Beat on medium speed until well blended.
While mixer is on, add the cream cheese, one 1/2-inch piece at a time. Add the goat cheese a bit at a time. Increase the mixer speed and beat for about 2 minutes. Turn out filling into a large mixing bowl and set aside.
For the meringue: Beat the egg whites, sugar and vinegar until soft peaks form. Delicately fold the meringue into the cheesecake mixture, being careful not to deflate the meringue. Pour evenly into pan, over ginger snap crust.
To bake the cheesecake, you will bake it in a bain-marie but because you are using a spring form pan, you will need to create a barrier with aluminum foil. Take 2 to 3 layers of foil paper and place in middle of a roasting pan. Place cake in middle of foil paper and bring foil paper up sides of pan to form the barrier. Pour water into the roasting pan, half way up sides of cheesecake. Bake at 350 degrees F for 1 to 1 1/2 hours until cake is set.
The meringue makes this cheesecake light and fluffy. Almost like a souffle. It is so airy and smooth.
Enjoy!