Ingredients Weight Measure
Butter, melted 4 oz. 1/2 cup
Brown sugar 3 oz. 1/2 cup
Graham cracker crumbs 8 oz. 2 cups
Egg whites 4 ea.
Cream of tartar 1/8 tsp.
Sugar, divided 8 oz. 1 cup
Cream cheese 16 oz.
Sour cream 16 oz. 1-1/12 cups
Vanilla 2 tsp.
Lemon flavoring 3 Tbsp.
Flour 2 oz. 4 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Green food coloring 1/16 tsp.
Egg yolks 4 ea.


  1. Combine melted butter, brown sugar and graham cracker crumbs, mixing well to moisten crumbs. Spread crumbs evenly on bottom and halfway up sides of well-greased 12" springform pan. Place crust in cooler until ready to fill.
  2. Whip egg whites until foamy, then add cream of tartar and continue beating until soft white peaks form and then gradually add 1/4 cup sugar and beat until stiff.
  3. Whip cream cheese and 3/4 cup sugar together until smooth.
  4. Combine sour cream, vanilla and lemon flavoring. Combine cream cheese and sour cream mixtures and blend well. Stir in flour mix.
  5. Fold half of the whipped egg whites into cream cheese mixture until well-combined; then gently fold in remaining whites.
  6. Place 2 cups of cheesecake mixture in a bowl, and blend in TABASCO® Green Jalapeño Pepper Sauce and green food coloring. Pour half of plain mixture into crust, then top with TABASCO® mixture and then top with remaining plain mixture.
  7. Place cheesecake in a water bath and bake in a preheated 350°F oven for 2 hours. Remove cheesecake from water bath and continue baking for 30 minutes. Allow the cheesecake to cool completely before removing from springform pan.

Yield: 1 cheesecake