Habanaro NY/Philly Style Cheesecake

Introduction: Habanaro NY/Philly Style Cheesecake

About: I think my interests tell a lot about me, I'm a multimedia artist which means I work in whatever medium grabs my attention, paint on canvas is very relaxing and acrylic paint can be mixed with paper to make a …

I may be bending the rules a little here, this isn't my cooking but my daughters, I just have more experience createing an instructable.      The picture quality in no way reflects the quality of her cheesecakes which are to simply die for.  There are many styles of cheesecake this is just her interpretation and the cheesecake is thick, dense and creamy

Step 1: Lets Go Shopping

 This is NOT a cheap recipe and she seldom makes just one cheesecake, here's what she uses
 for the crust:
 One package of honey gram crackers
 1/2 cup melted butter
2 tablespoons suger

 for the cake:
 4 packages of cream cheese ( allow to soften at room temperature or pop in the microwave for about a minute)
1 1/4 cup sugar
 1 1/16 tablespoon of vanilla extract
 3 teaspoons cornstarch
16oz sourcream
3 full eggs and 1 egg white
 3 tablespoons habanaro hot sauce or to taste ( we should have used more or added a chopped fresh habanaro)
 of course you should adjust for your own tastes, or substitute jalapeno or other hot sauce

Step 2: Make the Crust

crush or process your graham crackers, add the melted butter and sugar and mix well, press into the bottom of an ungreased spring form pan, cover the crust with a papertowel to absorb excess butter and refrigerate while you make the filling

Step 3: Intermediate Step

preheat your oven to 325f, fill a large oven proof pot or casserole dish with water, the gentle steam will help prevent the cheesecake from sticking to the pan and will catch any drips.

Step 4: Making the Good Stuff !

Using a good size bowl add your 4 packages of softened creamcheese, the sugar, cornstarch, vanilla, eggs, sourcream and hotsauce, mix with a hand blender until creamy, if it looks to thin stick it in the fridge for a couple minutes. Pour the filling mix into your prepared springform pan and place inn the preheated oven for 1 hour and 15 minutes. This is where understanding your own oven comes in play, some cook faster than others, at around an hour you can start checking the doneness by inserting a toothpick, if it comes out clean the cake is done, if not, allow to cook another 5-10 minutes. When it's done, remove from oven and allow to sit on a rack for 5 minutes and then remove the springring side from the pan, this will minimize any cracking of the cheesecake and allow more even cooling of the cheesecake.

Step 5: Enjoy !

Everyone who has tried this has enjoyed it, even those who don't usually enjoy spicey hot foods, the amount of dairy really allows the taste of the habanero come thru with only a little heat at the very end, if your like me and ENJOY the burn, you'll have to greatly adjust the amount of hot sauce UP or as my daughter and I discussed next time she'll add a couple of finely chopped fresh habanero peppers

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    jon ball
    jon ball

    10 years ago on Introduction


    Ha! I truly enjoy making cheesecakes and eating overly spicy foods!!!. The above link is to my favorite hab sauce - though they use the Jamaican Scotch Bonnet. It is fantastic. I've tried to get the company to sell me the 1 gallon version but since I don't own a restaurant........

    This one looks pretty good!. I once made a very heavy chocolate one infused with Pure Cap. All chocolate flavor with a serious kick!

    Glad to see that I'm not the only chili head that likes cheese cakes.

    I had a slice of something very much like this at a local restaurant. I was told the chef was experimenting... and I went for it. It was amazing... I've been looking for a recipe ever since. I will be trying this in a couple of weeks and will post my results.

    I will try to find the best/purist habanero sauce possible because I really want it to be as "fresh" tasting as possible.


    Reply 11 years ago on Introduction

    Thank you for commenting. IMO the best tasting habanero hot sauce is from "el yucatero" I get a large bottle at a local mexican store but I know its available at Walmart Super Stores. We enjoyed this first attempt but there wasn't much heat or habaneros fruity flavor, for the 2nd attempt we used 3 medium sized habaneros very finely chopped and mixed with 2 shots of vodka that sat for 2days to extract some of the heat and flavor, this potent potion really kicked up the cheesecake, we also added some red food coloring to differentiate the "hot" cheesecake from the plain since they were going to a family buffet.

    Please keep me updated if you make your own version