Sigh, I had such a great day too. I went to the farmer's market & made jelly with my mom. I had fun lol with her & Clay. Then I took a two hour nap on the couch with Hank. He is so warm, I just fell a sleep. I love him.
I feel like making Key Lime Habanero Cheesecake from Bitchin' Kitchen.
tune in: Wednesdays at 10:30pm ET
Hilarious, entertaining and deliciously demented, Bitchin' Kitchen is a comedy-cooking show based on the wildly popular web series. Chef-comedienne Nadia G. looks at the funny side of everyday situations and turns them into occasions worth celebrating — with food! From 'Recession Recipes' and 'Impressing the In-laws' to 'Break-up Brunches,' Nadia G. rocks the kitchen with her tasty techniques and stiletto-sharp wit.
TOTAL TIME:14 hr 30 min
Prep:30 min
Inactive Prep:13 hr 0 min
Cook:1 hr 0 min
YIELD:8 servings
Ingredients
- Crust
- 30 chocolate wafers (enough to make 1 1/2 cups of chocolate crumbs)
- 1/4 cup unsalted butter, melted
- Coulis/Sauce
- 1 cup water
- 1 cup sugar
- 2 key limes, juiced
- Candied hibiscus flowers, or dried cranberries
- Filling
- 5 egg yolks
- 1 cup brown sugar
- 1/4 cup key lime juice
- 1 tablespoon key lime zest
- 1/2 habanero pepper, minced, seeds removed*
- 2 cups whipped cream cheese, softened
- 1 cup mascarpone cheese
- *Cook's Note: Use gloves to remove seeds from habanero pepper
- Meringues
- 5 egg whites
- 3 tablespoons granulated sugar
- 1 teaspoon white vinegar
Directions
Preheat the oven to 375 degrees F.
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.
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.
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