Jalapeño Lime Cheesecake (Creamy, Bright, and Gently Spicy)
Make Jalapeño Lime Cheesecake with a buttery graham crust, creamy lime filling, and a clean little jalapeño warmth at the finish. A bold make-ahead…
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Cooking tools:
- Springform pan
- Microplane
- Hand mixer
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Paring knife
- Cutting board
- Aluminum foil
- Refrigerator
- Serving platter
Ingredients
- 2 cups (200 g) graham cracker crumbs
- 6 tablespoons (85 g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 24 oz (680 g) full-fat cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (180 g) sour cream, room temperature
- 1 tablespoon all-purpose flour
- 1 tablespoon finely grated lime zest
- 1/2 cup (120 ml) fresh lime juice
- 1 teaspoon vanilla extract
- 1 medium jalapeño, seeded and very finely minced
- 3 large eggs, room temperature
- Whipped cream, optional
- Thin lime slices, optional
- Very thin jalapeño slices, optional
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