Description
A tangy and spicy twist on classic cheesecake, this Jalapeño Lime Cheesecake combines a buttery graham cracker crust with a creamy lime-infused filling and a subtle kick of fresh jalapeño. Perfect for adventurous dessert lovers seeking a balance of citrus brightness and mild heat.
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: Preheat your oven to 375°F (190°C) to get it ready for baking the crust and initial cheesecake baking.
- Prepare Crust: In a large bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust base.
- Bake Crust: Bake the crust in the preheated oven for about 5 minutes, or until it turns lightly browned and fragrant. Remove it from the oven and set aside to cool completely, ensuring a firm and stable base for your cheesecake.
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese along with the white sugar and sour cream using an electric mixer. Continue mixing until the mixture is light, smooth, and fluffy, providing a creamy texture for the cheesecake filling.
- Add Eggs: Add the eggs one at a time into the cream cheese mixture, beating well after each addition to integrate them fully and maintain the smooth consistency.
- Add Flour and Lime Juice: With the last egg incorporated, beat in the all-purpose flour, vanilla extract, and fresh lime juice until the filling achieves a smooth, uniform texture.
- Fold in Jalapeño: Gently fold the minced, seeded jalapeño into the cheesecake batter, ensuring it is evenly distributed without overmixing, to retain some texture and flavor punch.
- Pour Mixture: Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.
- First Bake: Bake the filled cheesecake in the oven preheated to 375°F (190°C) for 15 minutes. This step helps set the edges initially.
- Second Bake: Lower the oven temperature to 250°F (120°C) and continue baking the cheesecake for 50 to 55 minutes, or until the center is just set but still slightly jiggly. This gentle baking prevents cracking and ensures a creamy texture.
- Loosen Edges: Remove the cheesecake from the oven and carefully run a paring knife around the edges between the cake and the pan to loosen it; this helps avoid cracking as it cools.
- Cool and Chill: Let the cheesecake cool on a wire rack at room temperature for one hour. Then refrigerate it for at least 4 hours, or preferably overnight, to allow full setting and flavor development before serving.
Notes
- For less heat, remove all seeds from the jalapeño pepper before mincing.
- Use room temperature eggs and cream cheese to ensure a smooth, lump-free batter.
- Cover the cheesecake loosely with foil during the lower temperature baking if the top begins to brown excessively.
- Chilling overnight enhances flavor and helps the cheesecake firm up for cleaner slices.
- Serve with additional lime zest or a thin slice of jalapeño for garnish and extra zing.
