Description
This Jalapeño Lime Cheesecake offers a vibrant twist on the classic creamy dessert by incorporating fresh lime juice and a hint of spicy jalapeño. A buttery graham cracker crust complements the smooth, tangy, and subtly spicy filling, making it a perfect balance of sweet, tart, and heat. Ideal for adventurous dessert lovers, this cheesecake is baked in two stages to achieve a creamy and perfectly set texture.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- ¾ cup white sugar
- ¾ cup sour cream
- 3 eggs, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup fresh lime juice
- 1 jalapeño pepper, seeded and minced
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking the crust.
- Prepare Crust: Combine graham cracker crumbs with melted butter in a large bowl until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for about 5 minutes, or until it turns lightly golden and fragrant. Remove the crust from the oven and let it cool completely.
- Mix Cream Cheese: In a large bowl, use an electric mixer to beat softened cream cheese, sugar, and sour cream until the mixture is light and fluffy, ensuring a smooth and creamy base.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to achieve a fully blended and smooth batter.
- Add Flour and Lime: With the last egg added, mix in the all-purpose flour, vanilla extract, and fresh lime juice until the mixture is uniform and smooth.
- Fold Jalapeño: Gently fold the minced jalapeño pepper into the cheesecake batter to evenly distribute the mild spiciness throughout.
- Pour Mixture: Carefully pour the prepared cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula if needed.
- First Bake: Bake the cheesecake at 375°F (190°C) for 15 minutes to set the edges and initiate cooking the filling.
- Second Bake: Lower the oven temperature to 250°F (120°C), and bake for an additional 50-55 minutes or until the center is just set and slightly jiggly.
- Loosen Edges: Remove the cheesecake from the oven and run a paring knife along the edges of the pan to loosen it, preventing cracks as it cools.
- Cool and Chill: Allow the cheesecake to cool at room temperature on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps.
- Seed the jalapeño to reduce heat; adjust amount based on spice preference.
- Chilling overnight improves flavor melding and texture development.
- Use fresh lime juice for the best bright citrus flavor.
- Ensure eggs are at room temperature to help achieve a smooth batter.
