Red Chile Strawberry Cheesecake
Rated 5.0 stars by 1 users
Category
Southwestern
Cuisine
New Mexican
Servings
Makes One 9-inch Cheesecake
Prep Time
15 minutes
Cook Time
35-40 minutes
This sweet and creamy cheesecake doesn’t require a water bath or complicated baking instructions, but it still packs a flavor punch with our Red Chile Strawberry Preserves.
Note: You can buy the graham crumbs premade, or you can crush around 8 whole graham crackers in a food processor. You can save even more time by buying a prepared graham crust.
Ingredients
- 1 ½ Cups Graham Crumbs
- ¼ Cup Confectioners Sugar
- 6 Tablespoons Unsalted Butter, Melted
-
16 oz Cream Cheese, Softened
- 2 Large Eggs, Room Temperature
- ⅔ Cup Granulated Sugar
- 1 Teaspoon Lime Zest
- 1 Tablespoon Lime Juice
- ¼ Cup Cibolo Junction Red Chile Strawberry Preserves
For the Crust
For the Filling
Directions
Preheat oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs, confectioners sugar, and melted butter.
- Press the mixture evenly into the bottom and slightly up the sides of a 9-inch pie pan.
- Make the filling. In a large bowl or stand mixer, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and mix until well combined.
- On low speed, add the eggs, one at a time, and mix until well combined. Add the lime zest and lime juice. Note: avoid mixing on high speeds after the eggs are added to prevent too much air into the mix, which will affect the texture.
Pour the filling into the prepared crust, spreading it evenly. Top with swirls of Cibolo Junction Red Chile Strawberry Preserves. You can use a pastry bag or zip-top bag with one corner cut off to make swirls of the preserves.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly but not liquidy.
- Remove from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.