16 ounces cream cheese, softened
2 whole eggs
1 cup Monterrey jack cheese, grated
1/2 cup chopped green chiles, skinned, or one 7oz. can
1/2 teaspoon salt
1/2 teaspoon red pepper flakes, or cayenne
GARNISH WITH:
1 cup sour cream or crema agria
1 cup salsa (measured after drained of excess liquid)
1/4 cup diced ripe olives
3 chopped green onions, including tops
1 cup fresh cilantro, trimmed and chopped
Cut a circle of parchment to fit the bottom of an 7" spring form pan. Preheat oven to 350°F.
Beat the cream cheese briefly. Add the eggs one at a time and beat just to incorporate. Stir
in the cheese, salt & red pepper, then stir in the chiles. Pour into the prepared spring form
pan making sure the parchment stays flat on the bottom. Bake in preheated 350°F oven for
30 minutes.
Cool in the pan on a rack, then refrigerate. To serve, rim the pan with a knife, remove the
spring form, place the serving plate upside-down on top of the cheesecake and invert.
Carefully remove the bottom of the pan and peel off the parchment paper. Spread the top
with sour cream and allow some to roll down the sides of the cheesecake. Pour the salsa
evenly over the sour cream, then sprinkle the top with all the chopped green onions and the
olives. Cover all with cilantro. Serve with tortilla chips. Enjoy!
Terri Burney-Bisett
Copyright CasiNada Cooks!
CasiNada Cheesecake Appetizer
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