Savory Tex Mex Cheesecake 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.

MEXICAN CHEESECAKE (SAVOURY)

Steps:

• Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
• When the tortillas are cool, grind very fine in a food processor.
• Place in an airtight bag until ready to use.
• May be done several days ahead.
• Preheat oven to 350 degrees.
• Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
• Tap out excess and reserve for topping.
• In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
• Beat until smooth.
• Fold in the cilantro and beaten egg whites.
• Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
• Wrap bottom of pan in heavy aluminum foil to prevent leaking.
• Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
• Bake for 70 minutes.
• Test center with a knife, which should come out clean.
• Cool in oven with door ajar.
• Remove sides from pan, but leave cake on the pan bottom.
• Place on platter.
• Surround with watercress.
• Place a bouquet of watercress on center of the cake.
• Garnish with crescents of avocado.
• Cut into wedges and serve with tomato salsa on the side.
• The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.

SAVORY BLUE CHEESE CHEESECAKE

Steps:

• Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
• Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.