Description
This Jalapeño Lime Cheesecake offers a bold and unique twist on the classic dessert by incorporating the spicy kick of finely minced jalapeño peppers balanced with the fresh zest and juice of lime. Creamy, tangy, and slightly spicy, this cheesecake is baked in a water bath for extra smooth texture and finished with whipped cream and lime slices for an elegant presentation.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup freshly squeezed lime juice
- 1 tablespoon lime zest
- 1 small jalapeño, finely minced (seeds removed for less heat)
- 1 teaspoon vanilla extract
Garnish
- Whipped cream
- Lime slices
Instructions
- Prepare the Crust: Preheat the oven to 325°F. In a mixing bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form the crust. Bake for 8 minutes, then remove and allow to cool.
- Mix the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar, mixing until fully incorporated. Add eggs one at a time, mixing on low speed just until blended to avoid overmixing.
- Add Flavorings: Gently stir in the sour cream, freshly squeezed lime juice, lime zest, finely minced jalapeño (with seeds removed for milder heat), and vanilla extract until combined smoothly.
- Assemble and Bake in Water Bath: Pour the cream cheese filling over the cooled crust and smooth the top evenly. Place the springform pan inside a larger baking dish and add hot water halfway up the sides of the springform pan to create a water bath, which helps bake the cheesecake evenly and prevents cracking.
- Bake the Cheesecake: Bake for 50–60 minutes until the cheesecake’s center is set but still slightly jiggly when gently shaken. Turn off the oven and crack the door open, allowing the cheesecake to cool inside the oven for 1 hour to prevent sudden temperature changes.
- Chill: Remove the cheesecake from the water bath and let it cool completely at room temperature. Refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and texture to firm up.
- Serve: Before serving, garnish the cheesecake with a dollop of whipped cream and lime slices to enhance presentation and flavor contrast.
Notes
- For a spicier cheesecake, include some jalapeño seeds when mincing.
- Reduce the amount of jalapeño to half for a milder heat.
- Consider serving with a tangy lime glaze or a drizzle of honey for added sweetness and tang.
- Using a water bath helps achieve a smooth and crack-free cheesecake texture.
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
