Jalapeño Lime Cheesecake (Print version)

Creamy baked lime cheesecake with a buttery graham crust and a gentle jalapeño kick that tastes fresh, not fiery.

# Ingredients:

For the crust

01 - 2 cups (200 g) graham cracker crumbs
02 - 6 tablespoons (85 g) unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon fine salt

For the filling

05 - 24 oz (680 g) full-fat cream cheese, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 3/4 cup (180 g) sour cream, room temperature
08 - 1 tablespoon all-purpose flour
09 - 1 tablespoon finely grated lime zest
10 - 1/2 cup (120 ml) fresh lime juice
11 - 1 teaspoon vanilla extract
12 - 1 medium jalapeño, seeded and very finely minced
13 - 3 large eggs, room temperature

For serving

14 - Whipped cream, optional
15 - Thin lime slices, optional
16 - Very thin jalapeño slices, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Wrap the outside with foil if you plan to set it in a water bath.
02 - Stir graham crumbs, melted butter, sugar, and salt until evenly damp. Press firmly into the bottom of the pan and bake for 8-10 minutes, until fragrant. Cool while you make the filling.
03 - Beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Add sour cream, flour, lime zest, lime juice, vanilla, and minced jalapeño. Mix just until blended.
04 - Add the eggs one at a time on low speed, mixing only until each egg disappears. Scrape the bowl and stir once by hand to catch any thick cream cheese at the bottom.
05 - Pour the batter over the cooled crust. Bake for 50-60 minutes, until the edges are set and the center has a soft wobble. If using a water bath, place the foil-wrapped pan in a roasting pan and add hot water halfway up the sides.
06 - Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes. Move it to a rack and cool to room temperature.
07 - Cover and refrigerate for at least 6 hours or overnight. Unmold, garnish if desired, and slice with a warm clean knife.

# Good to know:

01 - Best made one day ahead for clean slices and full flavor.
02 - Use half a jalapeño for mild heat or one full seeded pepper for a brighter finish.
03 - Keep refrigerated until ready to serve.

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