Black Bean Cheesecake With Salsa |
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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 8 |
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I have not tried this yet. It sounds like an interesting recipe to take to a potluck. It's from Diabetic Gormet Magazine's daily e-mail and they got it from 1,001 Delicious Recipes for People with Diabetes. Please note, it is recommended that this chill overnight, which is included in cook time. Ingredients:
4 flour tortillas |
3 (8 ounce) packages reduced-fat cream cheese, room temperature |
6 eggs (or 1-1/2 cups no-cholesterol real egg product) |
1 (15 ounce) can black beans, rinsed, drained |
1/2 jalapeno pepper, finely chopped |
3 teaspoons garlic, minced |
2 teaspoons worcestershire sauce |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
salsa (mild or medium as garnish) |
Directions:
1. Lightly grease 9-inch springform pan.
2. and line with overlapping tortillas.
3. Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa.
4. Transfer mixture to prepared springform pan.
5. Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours.
6. Cool to room temperature on wire rack. Refrigerate overnight.
7. Remove side of pan. Cut cheesecake into 8 wedges.
8. Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides.
9. Garnish each wedge with small dollop of salsa.
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