Description
This Jalapeño Lime Cheesecake offers a unique and spicy twist on the classic dessert. Creamy and rich with the zing of fresh lime juice and a subtle heat from minced jalapeño, this cheesecake balances bold flavors with a smooth texture, all nestled on a buttery graham cracker crust.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup white sugar
- ½ cup sour cream
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ cup fresh lime juice
- 1 jalapeño pepper, minced and seeded
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper to prevent sticking.
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for about 5 minutes or until it becomes lightly browned. Remove it from the oven and allow it to cool before adding the filling.
- Make the Filling: Beat together the softened cream cheese, white sugar, and sour cream until the mixture is light and fluffy, ensuring a smooth base for the cheesecake.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to maintain a smooth and creamy texture.
- Incorporate Remaining Ingredients: Beat in the all-purpose flour, vanilla extract, and fresh lime juice until the filling is fully combined and smooth.
- Fold in Jalapeño: Gently fold the minced and seeded jalapeño into the filling to evenly distribute the heat without overmixing.
- Pour and Bake: Pour the filling over the cooled crust. Bake at 375°F (190°C) for 15 minutes, then reduce the temperature to 250°F (120°C) and continue baking for 50 to 55 minutes until the cheesecake is just set in the center.
- Cool the Cheesecake: Run a knife around the edge of the cheesecake to loosen it from the pan. Let it cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Seed the jalapeño to reduce the heat if you prefer a milder flavor.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Baking at a lower temperature after the initial 15 minutes prevents cracking and ensures even cooking.
- For best texture, allow the cheesecake to chill thoroughly before serving.
- Use a springform pan for easy removal of the cheesecake.
