Ingredients Weight Measure
Shrimp, U-15, peeled, deveined 12 ea.
TABASCO® brand Habanero Sauce 1/4 cup
Butter, unsalted, softened 3 Tbsp.
Sugar 3 Tbsp.
Egg yolk 1 ea.
All-purpose flour, sifted 1 cup
Salt 1/8 tsp.
Macadamia nuts, ground 1/2 cup
Jamaican allspice, ground 1 tsp.
Baking powder 1/4 tsp.
Chèvre (goat cheese), softened 1 lb.
Cream cheese, softened 1 cup
Sour cream 1 cup
Sugar 1/2 cup
Eggs, whole 3 ea.
Ginger root, minced 1 Tbsp.
Lime, juice of 1 ea.
TABASCO® brand Habanero Sauce 2 tsp.
Coconut flakes, toasted 1/2 cup
Basil leaves, torn 12 ea.
Limes, juice of 4 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Honey 1/2 cup
Cilantro, fresh, picked 1/2 bunch
Plantain, peeled, cut into 12 thin slices 1 ea.
Mangoes, peeled, medium dice 4 ea.
Honeydew, medium dice 1/4 cup
Cantaloupe, medium dice 1/4 cup
Pineapple, medium dice 1/4 cup
Red seedless grapes, sliced 2 Tbsp.
Strawberries, sliced 2 Tbsp.
Rum 1 cup


  1. Preheat oven to 350°F. Butter a 9" springform pan.
  2. Slice shrimp lengthwise, and place in 1/4 cup TABASCO® Habanero Sauce for 2 hours. Grill shrimp on barbeque just until done, basting frequently with marinade. Place on paper towels to dry.
  3. For the crust, cream the butter and sugar until fluffy. Beat in the egg yolk. In a separate bowl, combine flour, salt, macadamia nuts, allspice and baking powder; fold into butter mixture. Press mixture into greased springform pan and bake for 15 minutes.
  4. Using your mixer, beat chèvre quickly. Add cream cheese and sour cream, and beat for 30 seconds. Add sugar and mix. Add eggs, one at a time, and mix. Add ginger root, juice of 1 lime and TABASCO® Habanero Sauce and mix quickly.
  5. Pour 1/3 of cheesecake mixture into cooled pan, distribute toasted coconut flakes evenly, basil leaves on top, then 1/3 more cheesecake mixture, fan out sliced shrimp and cover with the remaining cheesecake mixture. Lower oven temperature to 325°F, place cake in large pan with 1/2" of hot water depth and bake for 1 hour.
  6. For the coulis, combine the juice of 4 limes, TABASCO® Green Jalapeño Pepper Sauce, honey and cilantro in a Cuisinart® and puree. Reserve in refrigerator.
  7. For the plantain chips, rub a nonstick pan with butter. Slice plantain very thin lengthwise. Lay slices on pan and dust with cinnamon sugar. Bake at 175°F for 3 hours.
  8. When cheesecake is done, place in refrigerator for at least 5 hours. Cut along the edges before unmolding pan. Cut into 12 slices.
  9. Combine all diced and sliced fruit in bowl. Add rum to saucepan and reduce until 3 Tbsp. of rum are left. Add the cooled rum to the fruit mix. Serve chilled.
  10. To plate, place a generous amount of the coulis in the center of each plate; top with a slice of cheesecake. Serve rum-mango fruit salsa on the side.

Yield: 12 servings