salsa cheesecake
(1 rating)
This recipe was prepared by Vicki Pollitt at our December, 2012, meeting. This makes one large or 2 small springform cheesecakes. Half the recipe to make one small springform pan.
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(1 rating)
yield
20 -24
cook time
45 Min
Ingredients For salsa cheesecake
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2 pkg8 ou each, cream cheese, softened
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2 c(8 ou) shredded monterey jack cheese
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2 can(16 ou) sour cream, divided
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3eggs, lightly beaten
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1 csalsa
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1 can(4 ou) chopped green chiles, drained
How To Make salsa cheesecake
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1•In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. • Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. • Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight. • To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Yield: 20-24 slices.
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