Description
A delightful twist on traditional cheesecake, this Jalapeno Lime Cheesecake combines creamy, tangy flavors with a hint of spice from minced jalapeños. It’s perfect for those who enjoy a unique dessert that tantalizes the taste buds!
Ingredients
- Graham Cracker Crumbs: 1 ½ cups
- Butter: ½ cup, melted
- Cream Cheese: 16 oz, softened
- White Sugar: 1 cup
- Sour Cream: ½ cup
- Eggs: 3 large
- All-Purpose Flour: 2 tbsp
- Vanilla Extract: 1 tsp
- Fresh Lime Juice: ¼ cup
- Jalapeño Pepper: 1, minced and seeded
Instructions
- Preheat the Oven: Preheat to 375°F (190°C). Grease a 9-inch springform pan or line with parchment paper.
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter. Press firmly into the bottom of the pan.
- Bake the Crust: Bake for about 5 minutes until lightly browned. Let cool.
- Make the Filling: Beat cream cheese, sugar, and sour cream until light and fluffy.
- Add Eggs: Add eggs one at a time, beating well after each addition.
- Incorporate Remaining Ingredients: Beat in flour, vanilla, and lime juice until fully mixed.
- Fold in Jalapeño: Gently fold in minced jalapeño.
- Pour and Bake: Pour filling over cooled crust. Bake for 15 minutes at 375°F (190°C), then reduce to 250°F (120°C) and bake for 50-55 minutes until just set.
- Cool the Cheesecake: Run a knife around the edge, cool for 1 hour, then refrigerate for at least 4 hours or overnight.
Notes
- Allowing the cheesecake to chill overnight enhances the flavors.
- For a milder flavor, use less jalapeño.
- Prep Time: 15 mins
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cheesecake)
- Calories: 330
- Sugar: 23g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg