This cheesecake is a very light cheesecake. Be sure NOT to overcook. I was afraid it wasn't done because it was still pretty jiggly, but when I texted my brother he told me to TAKE IT OUT! It will firm up while cooling. He was right. I cooked it about 20 minutes longer than I should have, but it turned out fine.
30 Chocolate wafers (enough to make 1 1/2 cups of chocolate crumbs)
1/4 cup butter, melted
1 cup water
2 key limes, juiced
Candied hibiscus flowers (really? I couldn't find them anywhere) or dried cranberries
5 egg yolks
1 cup brown sugar
1/4 cup key lime juice
1 TBL key lime zest
1/2 habanera pepper, seeds removed, minced (use gloves while working with habanera - just trust me)
2 cups whipped cream cheese softened
1 cup mascarpone cheese
5 egg whites
3 TBL sugar
1 tsp white vinegar
Preheat oven to 375 degrees F.
To make crust:
Put wafers in a resealable bag & crush into fine crumbs. Pour crumbs into bowl and add melted butter & mix. Mold the crumb crust into the bottom of a spring form pan & bring up the sides a little bit. Bake for 8-10 minutes, remove and cool on counter.
To make sauce:
Over medium heat combine water & sugar. Bring to a boil. Add key lime juice and cranberries (flowers if you can find them). Reduce heat to medium low and simmer for 10 minutes untill slightly reduced.
Preheat oven to 350 degrees F.
In a large bowl add egg yolks, brown sugar, key lime juice, lime zest, habanera pepper & whisk together. Add the cream cheese and Mascarpone & beat with an electric mixer for 15 seconds.
Place 2 layers of wide aluminum foil into a large roasting pan put the cake in the middle of the foil & bring the foil up the sides to create a seal. Do not cover cake. Pour water into the roasting pan 1/2 way up the sides of the cake pan. Bake for 1 hour 30 minutes. Allow cake to cool completely on the countertop, then refrigerate overnight. Serve each slice of cheesecake drizzled with a tablespoon of the sauce.