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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 20 |
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A savoury version of cheesecake that is great topped with your favourite jarred salsa or with the fresh salsa that follows. Ingredients:
1 cup blue tortilla chips, ground |
3 tablespoons all-purpose flour |
2 tablespoons butter, melted |
2 (8 ounce) packages cream cheese, softened |
3 eggs |
1 tablespoon lime juice |
2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon hot pepper sauce |
2 cups sour cream |
2 cups tomatoes, chopped |
1 small yellow sweet pepper, diced |
1 small sweet green pepper, diced |
4 green onions, sliced |
2 garlic cloves, minced |
2 tablespoons fresh coriander, chopped |
2 tablespoons lime juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. Grease the bottom of a 9-inch springform pan; line the side with parchment paper.
2. Set the pan on a large square of heavy-duty foil; press up the side of the pan.
3. Set aside.
4. In a small bowl, mix together the ground tortilla chips, flour and butter; press into the prepared pan.
5. Bake in the centre of a 350°F oven until firm, about 10 minutes.
6. Meanwhile, in a large bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time.
7. Beat in the lime juice, chili powder, cumin, oregano, salt and hot pepper sauce; blend in the sour cream.
8. Pour over the base.
9. Set the springform pan into a larger pan; pour enough hot water into the larger pan to come 1 inch up the side.
10. Bake in the centre of a 325°F oven until the edge is set but the centre still jiggles slightly, about 35 minutes.
11. Run a hot wet knife around the inside of the pan.
12. Turn the oven off.
13. Let stand in the oven for 1 hour.
14. Remove from the water and transfer to a rack; remove the foil and let cool.
15. Cover and refrigerate until set, about 2 hours.
16. For the salsa, stir the tomatoes, peppers, onions, garlic, coriander, lime juice, salt, pepper, and hot pepper sauce together in a medium bowl.
17. Using a slotted spoon, spoon the salsa over the cheesecake.
18. Serve with additional tortilla chips.
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