Rip
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We wanted to do something lighter this weekend and Shrimp Tacos sounded great. Then our dear friends Anja and Dragan texted us about the Habenero Lime Cheesecake they had just made and it sounded awesome.
With all the peppers and tomatoes in the garden right now, I decided to make some salsa to snack on. All the ingredients were minced and then mixed with fresh squeezed lime juice and a little vegetable oil. Then off to the fridge to get happy for a while.
Next up was making the avacado salsa for the shrimp tacos. The onion, seeded jalapeno, and garlic were chopped and then finely chopped in a food processor. Then the tomatillos, avacados, and salt were added and pulsed until chunky. Sorry, should have gotten a picture of this, but you can see it on the tacos later.
While both salsa's were melding in the fridge, we started on Anja's Habenero Lime Cheesecake. Anja is renowned for making very light and fluffy cheesecakes (which btw, solves most of my complaints about cheesecake).
The graham cracker crust mixture was browned on the MAK at 325 for ~10 minutes.
Meanwhile, the filling was mixed, (sour cream, cream cheese, and sugar). As soon as the crust was browned, I cranked up the heat, removed the sear zone cover, and blistered three habeneros. The habeneros were then peeled, deseeded, and then mixed into a paste with sugar. Limes juice, lime zest, eggs, egg yolks, and heavy whipping cream were mixed in a separate bowl, then the habenero mixture was added. Then this mixture was slowly added to the rest of the filling...thoroughly mixing the habenero is essential.
The filling was poured onto the crust and the whole works boated in water on the MAK at 250 for two hours. (until the cheescake mixture is jiggly and starts to pull away from the pan).
While the cheesecake was cooking, we settled in to enjoy some chips and salsa.
Once the cheesecake was done it was moved to the fridge to cool and then we began work on the shrimp. The shrimp were peeled, deveined, rinsed, and thrown in a baggie with EVOO, chipotle powder, chile powder, and some Plowboys Jerk. Then cooked on the sear zone at 400. Next the corn tortillos were warmed on the grill and then assembly consisted of the avacado salsa, avacado chunks, a little of the tomato salsa, some corn kernels, and oh yeah, some shrimp!
The flavors were awesome, the avacado salsa could stand on its own, and we now have a new favorite shrimp seasoning combo!
After an hour the cheescake was moved to the freezer for an additional hour and then it was time to try it!
Simply awesome! Extremely light and fluffy, you can see that in the edges from the picture above. It starts off with an unbelieveably light creamy taste and then slowly the heat kicks in and warms your whole mouth. How hot was it? It was not 'feel like your lips were swelling' hot, but it was not mild either. One habenero would be plenty for those who don't like hot peppers...(but then your not making this anyway then, right?)
I liken it to the heat you get from really strong cinnamon. Or the warmth you feel in your mouth and throat while sipping a fine cognac.
Thanks Anja!
With all the peppers and tomatoes in the garden right now, I decided to make some salsa to snack on. All the ingredients were minced and then mixed with fresh squeezed lime juice and a little vegetable oil. Then off to the fridge to get happy for a while.
Next up was making the avacado salsa for the shrimp tacos. The onion, seeded jalapeno, and garlic were chopped and then finely chopped in a food processor. Then the tomatillos, avacados, and salt were added and pulsed until chunky. Sorry, should have gotten a picture of this, but you can see it on the tacos later.
While both salsa's were melding in the fridge, we started on Anja's Habenero Lime Cheesecake. Anja is renowned for making very light and fluffy cheesecakes (which btw, solves most of my complaints about cheesecake).
The graham cracker crust mixture was browned on the MAK at 325 for ~10 minutes.
Meanwhile, the filling was mixed, (sour cream, cream cheese, and sugar). As soon as the crust was browned, I cranked up the heat, removed the sear zone cover, and blistered three habeneros. The habeneros were then peeled, deseeded, and then mixed into a paste with sugar. Limes juice, lime zest, eggs, egg yolks, and heavy whipping cream were mixed in a separate bowl, then the habenero mixture was added. Then this mixture was slowly added to the rest of the filling...thoroughly mixing the habenero is essential.
The filling was poured onto the crust and the whole works boated in water on the MAK at 250 for two hours. (until the cheescake mixture is jiggly and starts to pull away from the pan).
While the cheesecake was cooking, we settled in to enjoy some chips and salsa.
Once the cheesecake was done it was moved to the fridge to cool and then we began work on the shrimp. The shrimp were peeled, deveined, rinsed, and thrown in a baggie with EVOO, chipotle powder, chile powder, and some Plowboys Jerk. Then cooked on the sear zone at 400. Next the corn tortillos were warmed on the grill and then assembly consisted of the avacado salsa, avacado chunks, a little of the tomato salsa, some corn kernels, and oh yeah, some shrimp!
The flavors were awesome, the avacado salsa could stand on its own, and we now have a new favorite shrimp seasoning combo!
After an hour the cheescake was moved to the freezer for an additional hour and then it was time to try it!
Simply awesome! Extremely light and fluffy, you can see that in the edges from the picture above. It starts off with an unbelieveably light creamy taste and then slowly the heat kicks in and warms your whole mouth. How hot was it? It was not 'feel like your lips were swelling' hot, but it was not mild either. One habenero would be plenty for those who don't like hot peppers...(but then your not making this anyway then, right?)
I liken it to the heat you get from really strong cinnamon. Or the warmth you feel in your mouth and throat while sipping a fine cognac.
Thanks Anja!
