Here is the original recipe, by Elissa, the author of that wonderful blog. The following recipe is my version of it, with a couple of changes that resulted in a cheesecake more to my personal tastes - meaning, a bit more dense, and with stronger lime flavor.
If you love cheesecake, give this a try. Don't be scared by the "strange" combination of flavors. They are absolutely divine. And cheesecakes aren't hard to make at all.
and Kaffir Lime
(adapted from a recipe by Elissa at 17andbaking)
**This version makes 2 cheesecakes: one 9-inch and one 10-inch**
4 cups chocolate layer cookie crumbs (pulsed to crumb texture in food processor)
1 1/4 sticks butter, melted
4 teaspoons cocoa powder
2 teaspoons vanilla extract
Combine in a large bowl and mix well; press firmly into bottom of non-stick (or greased) 9- and 10-inch springform pans (approximately 40%, 60% respectively). Set aside.
1/2 cup heavy cream
1 cup coconut cream (NOT coconut milk)
1 large stalk lemongrass, cut into 1 inch pieces (including leaves)
3 dried or frozen Kaffir lime leaves, cut into strips
6 eight-ounce containers cream cheese, room temperature
2 cups sugar
6 large eggs, room temperature
juice and pulp of one medium size lime
1 tablespoon vanilla extract
6 ounces semi-sweet chocolate squares, melted and slightly cooled
Preheat oven to 350 degrees; boil large pot of water for waterbath. Wrap springform pans in double layer of heavy aluminum foil; prepare crusts as described above and set aside.
Mix cream and coconut cream in saucepan, and add lemongrass pieces and kaffir lime leaf strips. Heat on medium-high heat until the mixture just begins to boil, stirring frequently. Remove from heat and cover. Steep for a half-hour, then strain cream mixture into a bowl and let it cool completely. Discard the lemongrass and kaffir lime leaves.
Place cream cheese and sugar into a large mixer bowl. Cream until smooth. Add eggs, one at a time, mixing well with each egg, and scraping the sides frequently. Add the cream mixture, vanilla extract, and the lime juice/pulp and blend until smooth and creamy.
Take about 2 cups of the cream cheese mixture and blend with the melted chocolate. Pour some white batter into the prepared crusts, and dollop with several spoonfuls of chocolate cheesecake mixture. Repeat layers (white batter, chocolate dollops) until batters are gone. Run a sharp thin knife through the batter to swirl. Tap the pans on the counter to help remove air bubbles.
Place the pans inside one large pan (big enough for both springforms) or inside 2 smaller pans. Pour boiling water 1 inch deep into the larger pan, being careful not to pour water between the springform pans and the foil.
Bake 45 to 55 minutes, until almost done - cheesecake will hold together, but still have jiggle in the center. Close the oven door after checking, turn off the heat, and leave the cheesecakes in the cooling oven for at least 40 minutes, preferably an hour. Place cheesecakes on the counter on a rack, and let them cool completely before removing springform pan sides (couple hours). Chill at least 5 or 6 hours in the refrigerator, covered with plastic wrap or foil. When chilled fully, it is ready to serve. Enjoy!