Jalapeno Lime Cheesecake
A rich, creamy cheesecake infused with zesty lime and a hint of jalapeño heat—unexpected, refreshing, and perfect for adventurous dessert lovers.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup butter melted
For the Filling:
- 3 8-ounce packages cream cheese, softened
- ¾ cup white sugar
- ¾ cup sour cream
- 3 large 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 to 375°F (190°C). Lightly grease or line a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter until evenly moistened. Press into pan.
- Bake for 5 minutes until lightly golden. Let cool completely.
- Beat cream cheese, sugar, and sour cream until smooth and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each.
- With the last egg, mix in flour, vanilla, and lime juice until smooth.
- Gently fold in minced jalapeño. Don’t overmix.
- Pour batter into cooled crust and smooth the top.
- Bake at 375°F for 15 minutes. Reduce to 250°F and bake 50–55 minutes, until center is just set.
- Step 10: Cool & Chill
- Run a knife around the edge. Cool 1 hour, then chill at least 4 hours or overnight.