JIMMY'Z KICK-N CHEESECAKE | TABASCO® Foodservice

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JIMMY'Z KICK-N CHEESECAKE

yield:

I believe my dish is a winner because it is very unique, it has a great flavor and it looks great. The taste is just something you cannot explain; you just must taste it. I also believe you will not find any other recipe more flavorful and delicious, as well as great to look at.

Cheesecake

Ingredients	Weight	Measure

Pecan halves		1 cup
Gingersnaps		35-40 (cookies)
Melted butter		1/4 cup
TABASCO^® brand Habanero Sauce		2-1/2 Tbsp.
Cream cheese	16 oz.
Eggs		2 ea.
Vanilla		1 tsp.
Bourbon		2 Tbsp.
Cinnamon		1/4 tsp.
Fresh nutmeg, ground		1/4 tsp.
Cooked sweet potatoes, peeled, chiffonade, deep-fried	1-1/2 lbs.

Sauce for Cheesecake

Ingredients	Weight	Measure

Dark beer	6 oz.
Balsamic vinegar	12 oz.
TABASCO^® brand Habanero Sauce		2 Tbsp.

Method

1		For Cheesecake, place pecan halves and gingersnaps in food processor and pulse until finely ground.

2		Place in bowl, add melted butter and 1 Tbsp. TABASCO^® Habanero Sauce.

3		Mix together and place in 9" springform pan coming up the edge 1".

4		Bake crust in 375^° oven for 8 minutes; then cool.

5		Add vanilla, bourbon, cinnamon, nutmeg and 1-1/2 Tbsp. TABASCO^® Habanero Sauce.

6		Mix, using spoon until combined.

7		Place on top of the cooled crust and bake at 450^° with pan of water in oven for 10 minutes.

8		Reduce heat to 250^° bake for 45-55 minutes until done.

9		Top cheesecake with chiffonade of deep-fried sweet potato and sauce, which follows.

10		For Sauce, add beer and vinegar to saucepan and reduce by 1/2. After the beer and vinegar have reduced, add the TABASCO^® Habanero Sauce and simmer 5 to 8 minutes. Sauce will thicken after it cools.