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Ghost Pepper Lime Cheesecake – Easy and Healthy Recipe! ✅

This recipe comes from a love of sweet and spicy! (The recipe comes from a mix of a classic family recipe and a recipe referenced by Helen Cook) —jyoungs82

  • Cortex
  • 1 1/3 cups all-purpose flour

  • 6 tablespoons of beet sugar

  • 8 tablespoons of unsalted butter

  • Filling
  • 2 pounds of cream cheese

  • 1 cup of beet sugar

  • 4 eggs

  • 1 cup sour cream

  • 3 teaspoons vanilla extract

  • 1/4 teaspoon sea salt

  • 3 tablespoons lemon juice

  • 1 ghost pepper

  • 1 tablespoon beet sugar

  • 1 lime (peeled and squeezed)

  1. For the shortcrust pastry, combine the flour, sugar, and butter until you have a well-mixed, crumbly mixture. Place in the bottom of a greased hinged pan lined with baking paper. Bake the crust at 350 F for 15-20 minutes. Cool completely.

  2. WARNING: Gloves and eye protection save your life during this stage. Prepare the pepper by roasting it over high heat until the skin has blistered and does not drain. Cut the pepper into very small pieces. Combine the pepper with 1 tablespoon of sugar and make a paste with the back of a spoon or fork. Set aside.

  3. For the filling you will want to beat the cream cheese until smooth. Then add the sugar until it is completely absorbed. Add the eggs one at a time, mixing between each egg.

  4. Now add the sour cream, vanilla, salt, lemon juice, lime zest and juice and finally the pepper/fondant.

  5. When the filling is well mixed, pour it into the cooled tart. Bake at 290 F for 50 minutes. When finished, the edges should be firm and the center slightly wavy. Scrape down the edge with a knife and let cool to room temperature.

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