Jalapeno Lime Cheesecake

Jalapeno Lime Cheesecake
  • PREP TIME
    20 mins
  • COOK TIME
    1 hrs 10 mins
  • TOTAL TIME
    5 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    49

A tantalizing cheesecake where sweet creaminess dances with a subtle spark of heat. The bright citrus notes elevate the experience, all nestled upon a crisp graham cracker foundation. Prepare for an unexpected delight!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    202 mg
  • Fiber
    1 g
  • Protein
    11 g
  • Saturated Fat
    30 g
  • Sodium
    496 mg
  • Sugar
    26 g
  • Fat
    49 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, combine the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to create a compact crust. (5 minutes)

Image Step 03
03 Step

Recipe View Bake the crust in the preheated oven until it is lightly golden brown and fragrant, approximately 5 minutes. Remove from oven and let cool slightly. (10 minutes)

Image Step 04
04 Step

Recipe View In a large bowl, using an electric mixer, beat the softened cream cheese, sugar, and sour cream until light and fluffy. This may take several minutes to ensure a smooth consistency. (8 minutes)

Image Step 05
05 Step

Recipe View Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This prevents lumps and ensures a smooth batter. (5 minutes)

Image Step 06
06 Step

Recipe View Beat in the flour, vanilla extract, and fresh lime juice until just combined. Be careful not to overmix at this stage. (2 minutes)

Image Step 07
07 Step

Recipe View Gently fold in the minced jalapeno pepper, distributing it evenly throughout the cheesecake batter. (3 minutes)

Image Step 08
08 Step

Recipe View Pour the prepared cheesecake batter over the cooled graham cracker crust in the springform pan. (2 minutes)

Image Step 09
09 Step

Recipe View Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 250 degrees F (120 degrees C) and continue baking for 50-55 minutes, or until the center of the cheesecake is just set. It should still have a slight wobble. (65 minutes)

Image Step 10
10 Step

Recipe View Once baked, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracking. (60 minutes)

Image Step 11
11 Step

Recipe View Remove the cheesecake from the oven and run a thin knife or offset spatula around the edges of the pan to loosen it. Place the cheesecake on a wire rack to cool completely at room temperature for another hour. (60 minutes)

Image Step 12
12 Step

Recipe View After cooling at room temperature, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and flavors to meld. (240 minutes)

For a spicier cheesecake, leave some of the jalapeno seeds in or add an extra half pepper.
Ensure your cream cheese is fully softened to avoid lumps in the batter.
Do not overbake the cheesecake; a slight wobble in the center is ideal.
Cooling the cheesecake slowly is crucial to prevent cracking.
Garnish with lime zest or candied jalapenos for an elegant presentation.

Furman Macejkovic

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 16 Ratings)
Total Reviews: (5)
  • Merritt Kub

    The perfect balance of sweet, tangy, and spicy. I'll definitely be making this again!

  • Willis Littel

    My family raved about this cheesecake. It's become a new favorite.

  • Layne Feestwillms

    Easy to follow instructions and the result was amazing!

  • Hal Conn

    This recipe is a showstopper! The jalapeno adds such a unique twist.

  • Marjorie Boyle

    I was hesitant about the jalapeno, but it's surprisingly delicious!

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