Habanero- Lime Cheesecake Recipe

The best delicious Habanero- Lime Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Habanero- Lime Cheesecake recipe today!

Hello my friends, this Habanero- Lime Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Habanero- Lime Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Habanero- Lime Cheesecake.

What Makes This Habanero- Lime Cheesecake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Habanero- Lime Cheesecake.

Ready to make this Habanero- Lime Cheesecake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

1 pk Wheatmeal biscuits (or
-graham crackers for those
-not allergic to honey)
1 pn Cinnamon
3 tb Butter, melted
2 Habaneros, seeded and minced
-(adjust for your heat
-level) (up to 3)
1 tb Crystallized ginger, chopped
-(you can use more, but

24 oz Cream cheese
3 Eggs, beaten
1/2 c Brown sugar (or more, to
1 pn Salt
1 ts Vanilla extract
2 Limes , juice of

Well, the turn-out for the So-Cal Hotluck may have been small, but we had a
fine time. Much tahnks to Curt for hosting and another to Mild to Wildl who
sent a bottle of his Smokin’ Chipolte Sauce. We didn’t Q there, but Kurt
made me promise to try. We did, we like it, and now I’ve got to get more.
Evil. Here’s the recipe for the cheesecake my wife brought. She’s kind of a
natural baker, so there’s been a little bit of guessing as to the exact
measurements she used.

Preheat the oven to 350. Crush the biscuits to fine crumbs. (The food
processor is good for this.) Add the butter and cinnamon. Press half of the
crumb mix into the bottom of a springform pan. Sprinkle with the minced
habaneros and crystallized ginger. Cream the cheese, then add the remaining
ingredients for the filling and beat until smooth. Pour the filling into
the pan, top with the remaining crumbs. Bake approximately 1 hour or until
done (when it’s pulled away from the edge). If the surface develops big
cracks, try reducing the temperature to 325. Let it cool and then
refrigerate for at least 8 hours. The flavor is best is you let it sit in
the fridge for about 1 – 2 days before serving.

1 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *