Jalapeño Lime Cheesecake (Print Version)
Ingredients:
01 -
2 cups graham cracker crumbs.
02 -
½ cup butter, melted.
03 -
3 (8-ounce) packages cream cheese, softened.
04 -
¾ cup white sugar.
05 -
¾ cup sour cream.
06 -
3 eggs, at room temperature.
07 -
1 tablespoon all-purpose flour.
08 -
1 teaspoon vanilla extract.
09 -
½ cup fresh lime juice.
10 -
1 jalapeño pepper, seeded and minced.
Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a large bowl, mix the graham cracker crumbs and melted butter until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
03 -
Bake the crust for about 5 minutes, or until lightly browned and fragrant. Remove from the oven and allow to cool completely.
04 -
In a large mixing bowl, beat the softened cream cheese, sugar, and sour cream with an electric mixer until the mixture becomes light and fluffy.
05 -
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
06 -
With the last egg, beat in the flour, vanilla extract, and fresh lime juice until smooth.
07 -
Gently fold the minced jalapeño into the mixture, mixing just enough to distribute it evenly.
08 -
Pour the cheesecake mixture into the prepared crust.
09 -
Bake in the preheated oven at 375°F (190°C) for 15 minutes.
10 -
Reduce the oven temperature to 250°F (120°C) and continue baking for 50-55 minutes, or until the center is just set.
11 -
Remove from the oven and run a paring knife along the edges of the pan to loosen the cheesecake.
12 -
Allow the cheesecake to cool on a wire rack at room temperature for 1 hour. Place the cheesecake in the refrigerator and chill for at least 4 hours, or overnight, before serving.
Notes:
01 -
Jalapeño Lime Cheesecake offers a unique combination of creamy sweetness and a hint of spice, perfect for adventurous dessert lovers.
02 -
The fresh lime juice provides a refreshing citrusy note that balances the rich texture of the cheesecake.