A friend told me about this recipe that immediately got my attention. Unusual and interesting, the way i like it.
I’ll give my (European) version of the recipe – some things were difficult to translate, and it took me 2 tries to get it more or less right. I say more or less, because i tried it on bunches of white people (me the whitest of them all), and nobody died.
Disclaimer: i used an other kind of pepper. Try to get the right one, it’s supposed to be wery, wery hhhot.
Check out the color combinations. Nifty, no ? The smells are even better.
But habanero peppers are actually supposed to look like this.
Ingredients:
crust
A packet of ‘biscuits à la cuiller’
a pinch of salt
100g of butter, melted
filling:
3 habanero peppers
2 tablespoons of sugar + 100g of sugar
400g of cream cheese (fromage blanc/witte kaas)
300g of mascarpone
Update: replace all this by 600-700g of Philadelphia, which is the equivalent of american cream cheese
4 eggs
2 untreated limes (juice of both, zest of 1)
Crust: pound the biscuits to crumbs. mix all the ingredients until you have something crumble-like. set aside 1/4th of the crust to put on top later. Butter the mold, and then press the crust on the bottom and side (you want a deep mold).
Peppers: grill in the oven until they start to blacken a little bit (or hold them above the flame, but i’ve found the oven to be the safer option). Put it in a plastic baglet immediately, which you then tie off, and let it lie there for at least 5 minutes.
Peel and seed the peppers (hint: use gloves, or you’ll be very sorry for a week – true story). Put the flesh in a mortar (use a non-porous mortar and pestle if possible), add 2 tablespoons of sugar. Pound the peppers – the sugar will suck up the juice nicely.
Filling: mix the cheeses, the lime zest, juice from the 2 limes (love the smell), the sugar, the egg yellows. Throw in the peppers, and stir until smooth. Beat up the egg whites until they are as stiff as possible. Stir them in carefully: this will make your cheesecake fluffier (my mom suggested adding some baking powder, maybe i’ll try next time).
Pour in the mix in the mould, top with the rest of the crumbs.
Cook for an hour at 180°C. Let it cool, and put it in the fridge for a little bit.
The result (forgot to take a picture) is a fairly innocent-tasting fresh cheesecake, but give it a minute and you’ll feel a pleasant burning sensation in your mouth. Interesting combo, to serve to the more adventurous.
Well, now…I think you should share some of this killer cheesecake with your fellow geeks!
When it comes to dealing with peppers, gloves are one good idea, and another good idea is to wash your hands before deciding to pick your nose….a burning nose isn’t much fun, I’ve noticed
washing your hands is not enough – a residue clings to your hand, for about a week. I don’t know about the nose, but if you rub your eyes …
Really, i recommend the gloves.
Well, the residue stuck to my nose for a good few hours
Much fun was had!
If you experience ounce the residue effect ( from a strong chili like “naga Doset”) you will always wear gloves to cut hot pepers, All you above are lucky, you only touched your nose or eyes ! I had the good idea to take a shower just after chopping & seeding Naga Dorset , some habaneros & other milder pepers, I ll let you guess where it burns the most !!
If that happens to you, you will never forget it.
Dont forget the gloves, and remember you cannot use or thouch them with your bear hands, trust me, put them in a plastic bag & use them only for the pepers. the gloves act the same as your hands , you can wash your hands as many times you want, it wont go away.
Good luck,