Chimicheesecake Recipe

Preheat the oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan by lightly greasing the bottom and sides or lining the bottom with parchment. Wrap the outside of the springform pan with a double layer of aluminum foil if you plan to water-bath the cheesecake.

In a medium bowl combine 1 1/2 cups graham cracker crumbs, 1 tsp cinnamon, 2 tbsp granulated sugar and 1/4 tsp kosher salt. Stir to blend evenly.

Pour 6 tablespoons melted unsalted butter over the crumb mixture and stir until evenly moistened and the mixture holds together when pressed between fingers.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan. Use the bottom of a measuring cup or a flat glass to compact the crust.

Bake the crust 8–10 minutes until just set and fragrant. Remove from oven and let cool while you make the filling. Leave the oven on.

While the crust bakes, make the chimichurri swirl. In a small food processor or blender combine 1/2 cup packed parsley, 1/4 cup packed cilantro, 1 tbsp oregano, 2 minced garlic cloves, 2 tsp red wine vinegar, 3 tbsp olive oil, 1 tsp honey, 1/4 tsp red pepper flakes, 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Pulse until the herbs are finely chopped and the mixture is emulsified but still slightly textured. Taste and adjust seasoning — add a little more honey to tame acidity or more red pepper flakes to increase heat. Transfer about 3 tablespoons of the chimichurri to a small bowl and reserve for serving; the remaining chimichurri will be swirled into the cheesecake batter.

If the chimichurri is very wet, blot any excess oil with a paper towel; the goal is a loose paste that will hold a swirl rather than a watery dressing.

Reduce oven temperature to 300°F (150°C) if using a higher preheat. Place a large bowl and the paddle attachment (or whisk) on your mixer; if mixing by hand use a large mixing bowl and sturdy spatula.

Beat 24 oz room-temperature cream cheese on medium speed until smooth and creamy, about 2–3 minutes, scraping down the bowl frequently to avoid lumps.

Add 1 cup granulated sugar and 1/4 cup packed light brown sugar and beat on medium-low until combined, about 1–2 minutes. Scrape down bowl.

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overbeat — incorporate just until each egg is blended.

Mix in 1/2 cup sour cream, 1/4 cup heavy cream, 2 tsp vanilla extract, 1 tbsp finely grated lime zest, 2 tbsp lime juice, 1 tsp ground cinnamon and 1/4 tsp salt on low speed until smooth and homogeneous. The batter should be silky and have no visible lumps of cream cheese.

Pour about two-thirds of the cheesecake batter into the cooled crust and spread evenly with a spatula.

Drop spoonfuls (about 1/2 teaspoon each) of the remaining batter over the surface in a rough grid. Dollop teaspoons of the reserved chimichurri (from Chimichurri Swirl section) across the surface, alternating with dollops of the remaining batter so chimichurri and batter are interspersed.

Use a thin knife or skewer to gently swirl the chimichurri and batter together to create a marbled pattern. Don’t over-swirl — you want distinct green ribbons.

Prepare a water bath (optional but recommended for a crack-free cheesecake): place the foil-wrapped springform pan in a large roasting pan. Heat 1–2 cups boiling water in a kettle and carefully pour the hot water into the roasting pan around the springform until it reaches about halfway up the sides of the springform.

Bake at 300°F (150°C) for 45–60 minutes, or until the edges are set and the center still slightly wobbles when gently shaken. Rotate the pan once halfway through if your oven has hot spots.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking.

Carefully remove the springform pan from the water bath and transfer to a wire rack. Remove foil. Run a thin knife around the inside edge of the cheesecake to loosen it from the pan (this helps prevent cracks as it cools). Let cool completely to room temperature, about 1–2 hours.

Cover and chill the cheesecake in the refrigerator at least 6 hours, preferably overnight, to firm up fully and allow flavors to meld.

Before serving, spoon the remaining reserved chimichurri over the top of the chilled cheesecake or drizzle in a pattern. Garnish with lime slices or candied lime peel and sprinkle with extra chopped parsley as desired.

Slice with a warm, clean knife (dip in hot water and wipe dry between slices) to produce clean slices. Serve chilled. Leftovers will keep well, covered, in the refrigerator for up to 4 days.