Description
Jalapeño lime cheesecake delivers a zesty twist on classic desserts with creamy texture and balanced heat. Spicy-sweet flavors merge seamlessly, making this unique treat perfect for adventurous palates who crave unexpected culinary experiences.
Ingredients
Scale
Main Ingredients:
- 3 (8-ounce) packages cream cheese, softened
- 3 eggs, at room temperature
- 3/4 cup white sugar
- 3/4 cup sour cream
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
Flavor and Seasoning Ingredients:
- 1/2 cup fresh lime juice
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 375F (190C), ensuring precise temperature for optimal baking results.
- Combine graham cracker crumbs with melted butter, creating a cohesive mixture that will form the foundational crust in a 9-inch springform pan.
- Toast the crust for approximately 5 minutes until it develops a golden hue and releases a warm, toasty aroma, then set aside to cool completely.
- Whip cream cheese, sugar, and sour cream using an electric mixer until the texture becomes light, airy, and thoroughly blended.
- Incorporate eggs individually, thoroughly mixing after each addition to create a smooth, uniform consistency.
- Introduce flour, vanilla extract, and fresh lime juice during the final egg incorporation, blending until the mixture achieves a silky texture.
- Delicately fold minced jalapeños throughout the cream cheese mixture, ensuring even distribution without overmixing.
- Transfer the vibrant cheesecake batter into the prepared crust, spreading evenly to create a smooth surface.
- Initiate baking at 375F (190C) for 15 minutes, allowing the initial high heat to set the cheesecake’s structure.
- Reduce oven temperature to 250F (120C), continuing to bake for 50-55 minutes until the center stabilizes with a gentle wobble.
- Extract from oven and carefully separate the cheesecake’s edges from the pan using a sharp paring knife to prevent cracking.
- Allow the cheesecake to rest at room temperature for one hour, then refrigerate for a minimum of 4 hours or overnight to achieve optimal flavor and texture.
Notes
- Adjust jalapeño heat by removing seeds and membranes for milder spice or adding more for intense kick.
- Ensure cream cheese is room temperature to prevent lumps and create smooth, creamy texture.
- Use fresh lime zest alongside juice for enhanced citrusy brightness and deeper flavor profile.
- Cool cheesecake gradually to prevent cracking and maintain silky, elegant consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg