Jalapeno Lime Cheesecake Recipes

JALAPENO LIME CHEESECAKE

Steps:

• 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.

JALAPENO CHEESECAKE

Steps:

• Preheat oven to 300. Lightly grease the sides of a 9" springform pan.
• Pour the melted butter over the crushed tortilla chips and toss to combine.
• Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.
• With an electric mixer at high speed, beat cream cheese until light and fluffy. Add eggs, one at a time, and beat to incorporate.
• Reduce mixer to low and blend in flour and 1 cup sour cream. Beat until smooth.
• Add garlic, green chilies and minced jalapeno. Turn off mixer and stir in cheese.
• Pour filling into crust, and bake for 1 hour. Turn off oven for 1 hour with the door closed. Remove from oven and cool.
• When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge.
• DO NOT REMOVE from pan. Cover and refrigerate for 1 hour.
• When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.
• Cut into thin wedges and watch it disappear!

JALAPENO CHEESECAKE (SAVORY)

Steps:

• Mix first four ingredients together with half of the jelly in a food processor or with an electric beater.
• Pour mixture into greased 6- inch springform pan.
• Bake at 350 degrees for 35 minutes.
• Cool completely and remove from pan.
• Heat remaining jelly and pour over top of cheesecake.

JALAPENO LIME CHEESECAKE

Steps:

• 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.

PICKLED JALAPEñO MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.
• Strain into a glass filled with ice.