MOJO TEXAS JALAPEÑO-LIME CHEESECAKE

Spicy, zesty, and a little mischievous — where sweet cream meets Texas heat.

INGREDIENTS

• Cornmeal Crust
• 1 cup crushed graham crackers (or granola)
• ½ cup fine yellow cornmeal
• ¼ cup sugar
• ½ tsp salt
• 6 tbsp unsalted butter, melted
• Cheesecake Filling
• 2 (8 oz) pkgs cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• ⅓ cup fresh lime juice (2–3 limes)
• Zest of 1 lime
• 2 tbsp sour cream or Greek yogurt
• 1–2 jalapeños, finely minced (remove seeds for less heat)
• 1 tsp vanilla extract
• Pinch of salt
• Optional Toppings
• Lime slices
• Candied or fresh jalapeños
• Whipped cream
• Crushed corn chips (for a cheeky crunch)

DIRECTIONS

1. Preheat oven to 350°F (175°C). Grease a 9″ springform pan and line the bottom with parchment.
2. Combine crust ingredients until sandy; press into pan base. Bake 10 min, cool slightly, then reduce oven to 325°F (163°C).
3. Beat cream cheese until smooth. Add condensed milk, eggs, lime juice, zest, sour cream, vanilla, and salt. Fold in jalapeños.
4. Pour filling into crust; tap gently to release air bubbles. Bake 45–50 min until center barely jiggles. Turn off oven, crack door, and rest 15–20 min.
5. Cool completely, then refrigerate at least 4 hrs (overnight is best). Garnish with toppings and serve with a wink.

Mojo Note: “This isn’t dessert — it’s attitude in a springform pan. Pair with a margarita and let the compliments roll.”