Mexican Cheesecake Savoury Recipes

MEXICAN CHEESECAKE

Steps:

• 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. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

TACO CHEESECAKE

Steps:

• Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
• In mixing bowl, beat cream cheese until smooth.
• Add the taco seasoning, sour cream and salsa.
• Stir in the eggs, pepper jack cheese and chilies.
• Fold in olives.
• Pour over cornmeal.
• Place pan on a baking sheet.
• Bake at 350 degrees for 30-35 minutes or until center is almost set.
• Cool on a wire rack for about 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• NOTE: top of cheesecake may crack.
• Refrigerate overnight.
• Remove sides of pan.
• Spread sour cream over top and sides of cheesecake.
• Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
• I do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.
• Serve with assorted crackers.

MEXICAN CHEESECAKE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
• Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
• Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
• Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.