Savory Mexican Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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I was asked to provide Mexican inspired snacks for a beer bash and this is one of the items I made (first time making a SAVORY cheesecake!). I'll finish topping it off with salsa tomorrow, perhaps add a pic of the finished product :-) Ingredients:
2 packages (8 ounces each) cream cheese, room temp |
1-1/4 cups sour cream, divided |
2 tablespoons organic taco seasoning |
3 cage free eggs, room temp |
1 1/2 cups (6 ounces) shredded sharp cheddar cheese |
1 small can (4 ounces) fire roasted green chilies, chopped |
1 cup homemade salsa, drained |
to serve: organic tortilla chips and/or crudites |
Directions:
1. Preheat oven to 350°. In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies.
2. Transfer to a greased 9-in. springform pan lined with parchment paper to fit bottom and place on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Take out of oven, spread remaining sour cream evenly over top and then bake 5-8 minutes longer or until topping is set.
3. Cool on a wire rack for 10 minutes. Carefully run a knife around edge
4. of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. Just before serving, spread salsa over cheesecake. Serve with
6. tortilla chips or vegetables. .
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