Wednesday, October 1, 2014
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| Southwest Appetizer Cheesecake |
"This is a lovely appetizer, and always a crowd pleaser. Spread this cake on crackers or serve with corn chips."
Ingredients :
- 2 cups crushed tortilla chips
- 2 tablespoons butter, melted
- 3 (eight ounce) packages cream cheese, softened
- 1 1/4 cups shredded Colby cheese
- eight oz. Cottage cheese
- 4 eggs
- 4 ounces chopped green chile peppers
- eight oz. Jalapeno cheese dip
- eight oz sour cream
- 1 tomato, chopped
- 4 ounces sour cream
- 2 (2 ounce) cans sliced black olives
- 2 bunches green onions, chopped
Instructions :
| Prep : 20M | Cook : 20M | Ready in : 5H50M |
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- Preheat oven to 350 ranges F (one hundred seventy five degrees C).
- Combine crushed tortilla chips and melted butter in a small blending bowl. Press combination into a 9-inch springform pan to shape the crust.
- In a large blending bowl, integrate cream cheese, Colby-Jack cheese, cottage cheese, eggs and inexperienced chile peppers. Spread this mixture calmly into the crust.
- Bake for 1 hour. When completed baking, remove cake from oven and let cool 5 minutes.
- Combine the jalapeno dip and eight oz. Bitter cream in a small mixing bowl. Spread this combination over the cheesecake to cover any cracks. Return to cake the oven and bake 10 mins.
- Remove the cake from the oven and allow it cool for at the least 4 hours. When cooled, dollop last bitter cream on pinnacle of the cake (within the middle). Arrange the tomatoes, black olives, and green onions around the sour cream in concentric circles.
Notes :
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