Description
A creamy, zesty cheesecake brightened with fresh lime and given a gentle, warming kick from jalapeño, perfect for those who love a sweet dessert with a surprising twist.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened (about 3 packages)
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1/4 cup fresh lime juice (about 2 limes)
- 1 tablespoon lime zest
- 1 fresh jalapeño, finely minced with seeds removed for mild heat
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to protect it during the water bath.
- Combine Ingredients: In a bowl mix the graham cracker crumbs with the melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan and bake for 10 minutes. Remove and let cool while you make the filling.
- Prepare Your Cooking Vessel: Place a large roasting pan or baking dish in the oven to be used for the water bath. Bring a kettle of hot water to the ready.
- Assemble the Dish: In a large mixing bowl beat the softened cream cheese and granulated sugar until smooth and lump-free. Add the sour cream, fresh lime juice, lime zest, finely minced jalapeño, vanilla extract, and salt. Mix to combine. Add the eggs one at a time, mixing on low speed and stopping as soon as each is incorporated to avoid adding air. Pour the filling over the cooled crust in the springform pan.
- Cook to Perfection: Set the springform pan inside the preheated roasting pan. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath. Bake at 325°F (160°C) for 55 to 65 minutes, until the edges are set and the center is slightly jiggly but not liquid.
- Finishing Touches: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent sudden temperature change and cracking. Remove the cheesecake from the water bath, unwrap the foil, and cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Serve and Enjoy: Remove the springform ring, slice with a sharp knife dipped in hot water for clean cuts, and garnish with lime slices, candied jalapeño rings, or extra lime zest before serving.
Notes
- Bring cream cheese to room temperature for a smooth filling.
- Adjust jalapeño amount and include or discard seeds to control heat level.
- Chilling overnight improves texture and flavor melding.
- Use fresh lime juice for the brightest citrus flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
Keywords: jalapeño lime cheesecake, spicy cheesecake, lime cheesecake, jalapeño dessert, fusion dessert, creamy cheesecake