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Close-up of a Chimi Cheesecake , cut in half to show the creamy filling, drizzled with caramel and dusted with powdered sugar, served with vanilla ice cream.

Chimi Cheesecake Recipe

Carla
Chimi Cheesecake is a fusion dessert that combines the creamy, smooth texture of cheesecake with the tangy and spicy flavors of chimichurri. It’s a bold and unique twist on the traditional cheesecake, perfect for those looking for something different but delicious. This dessert is ideal for a special occasion or as a show-stopping treat for friends and family.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
4 hours
Total Time 5 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 375 kcal

Ingredients
  

For the Cheesecake Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted

For the Cheesecake Filling:

  • 3 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract

For the Chimichurri Sauce:

  • ½ cup fresh parsley chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh oregano chopped
  • 1 garlic clove minced
  • ½ teaspoon crushed red pepper flakes optional
  • ½ cup olive oil
  • Salt and pepper to taste

Instructions
 

Step 1: Prepare the Cheesecake Crust

  • Preheat the oven to 325°F (163°C).
  • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is well combined.
  • Press the mixture into the bottom of a 9-inch springform pan, creating an even crust layer.
  • Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Add the sugar and mix until combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the sour cream and vanilla extract until the mixture is smooth and well combined.
  • Pour the cheesecake mixture over the cooled graham cracker crust.

Step 3: Bake the Cheesecake

  • Bake the cheesecake at 325°F (163°C) for 55-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and allow the cheesecake to cool inside with the oven door slightly open for 1 hour.
  • After an hour, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set.

Step 4: Make the Chimichurri Sauce

  • In a small bowl, combine the parsley, red wine vinegar, oregano, garlic, and crushed red pepper flakes (if using).
  • Slowly whisk in the olive oil until the sauce is well combined.
  • Season with salt and pepper to taste.

Step 5: Serve the Chimi Cheesecake

  • Once the cheesecake is fully chilled and set, remove it from the springform pan.
  • Before serving, drizzle the chimichurri sauce generously over the top of the cheesecake.
  • Slice and serve, enjoy the unique blend of creamy cheesecake and tangy, herb-infused chimichurri.

Notes

Nutrition Information (per serving)
Calories: 375
Fat: 28g
Saturated Fat: 16g
Carbohydrates: 31g
Fiber: 1g
Sugar: 21g
Protein: 4g
Cholesterol: 95mg
Sodium: 150mg
Keyword , Cheesecake Recipe, Cheesecake with Chimichurri, Chimi Cheesecake, Chimichurri Cheesecake,, Fusion Cheesecake, Unique Cheesecake Dessert