1. Recipes

How to Make Jalapeno Lime Cheesecake - A Step-by-Step Guide

Are you a fan of bringing a little heat to your desserts? Then you'll want to check out this tantalizing recipe for Jalapeno Lime Cheesecake. This unique twist on the classic cheesecake combines the zesty flavors of lime and the spicy kick of jalapeno to create a one-of-a-kind dessert that is sure to impress your friends and family.

What sets this cheesecake apart is the surprising combination of flavors. The tangy lime complements the creamy cheesecake filling, while the spicy jalape...

Read more Snack recipes

Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • ¾ cup sour cream
  • 3 eggs at room temperature
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ cup fresh lime juice
  • 1 jalapeno pepper, seeded and minced

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 30 mins
  • Servings: 8
  • Yield: 1 9-inch cheesecake

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix the graham cracker crumbs and butter in a large bowl until evenly moistened; press into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven until the crust has lightly browned and smells toasted, about 5 minutes. Remove from the oven and allow to cool.
  • Beat the cream cheese, sugar, and sour cream with an electric mixer in a large bowl until light and fluffy. Beat in the eggs, one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat the flour, vanilla extract, and lime juice into the cream cheese mixture with the last egg. Fold the jalapeno pepper into the mixture; mixing just enough to evenly combine. Pour into the prepared crust.
  • Bake in the preheated oven for 15 minutes. Reduce heat to 250 degrees F (120 degrees C) and continue baking until the center has just set, 50 to 55 minutes. Remove from the oven, run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

    • Nutrition

    639 cal.

    • Total Fat: 49g
    • Saturated Fat: 30g
    • Cholesterol: 202mg
    • Sodium: 496mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 11g
    • Vitamin C: 6mg
    • Calcium: 113mg
    • Iron: 2mg
    • Potassium: 212mg

    Categories

    Spicy recipes
    Tangy recipes
    Savory recipes
    Sweet recipes
    Creamy recipes