Jalapeno Cheesecake

The sweet ending to a perfect meal.

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Hj
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Posts: 521
Joined: Mon Feb 23, 2009 10:21 pm
Location: Arizona
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Jalapeno Cheesecake

Postby Hj » Mon Dec 21, 2009 2:10 pm

11/2 c. crushed tortilla chips
6 T. butter melted
16 ozs. cream cheese t room temperature
3 eggs
1/4 c. all purpose flour
11/2 c. sour cream divided
2 garlic clove minced
41/2 ozs. green chilies can chopped
1 jalapeno pepper fresh stemmed seeded minced
2 c.cheddar cheese grated
3 T. plum or roma tomatoes chopped
3 T. green onions chopped
3 T.black olives diced
1 T. cilantro chopped or to ur liking

Preheat oven 300F.
Lightly grease sides of springform pan
Pour melted butter over crushed tortilla chips - toss well
Press on bottom n 1/2 inch up sides of pan.

Bake 10 minutes - remove from oven - set aside
With an electric mixer at high speed beat cream cheese until light n fluffy
Add eggs one at a time -beat to incorporate.
Reduce mixer speed to low - mix in flour - 1 cup sour cream - beat until smooth.
Add garlic- green chilies with minced jalapeno.
Turn off mixer - stir in cheese.
Pour filling into crust - bake for 1 hour.
Turn oven off - leave cheesecake in oven1 hour with door closed.
Remove from oven - cool.
Cover - refrigerate 1 hour.

When ready to serve remove cheesecake from pan then spread remaining sour cream evenly over top - sprinkle with tomatoes- green onions- olives - cilantro.
A mistake is sometimes a great creation
Hj
Bandolero
Posts: 521
Joined: Mon Feb 23, 2009 10:21 pm
Location: Arizona
Contact:

Re: Jalapeno Cheesecake

Postby Hj » Tue Jan 18, 2011 9:28 pm

Sorry was brought to my attention some fine details missing..

Used a 9 inch spring form pan n the remaining 1/2 c. of sour cream used for cover n I didn't explain it well. I am so sorry. Anytime I do that please contact me n will correct or explain.. Thxs to the person who contacted me..


Jalapeño Cheesecake with Tortilla chips

1½ c. crushed tortilla chips
6 T. butter melted
2 ) 8 oz. pkgs. cream cheese room temperature
3 eggs
1/4 c. all purpose flour
1 ½ c. sour cream divided (1 c. ñ 1/2 c.
1 garlic clove minced or put through a garlic press
4 ½ green chiles can chopped
1 fresh jalapeño stemmed seeded ñ minced
2 c. Colby Monterey Jack or cheddar cheese Mexican Blend shred

~Garnish
plum or roma tomatoes chopped
green onions with few stems chopped
black olives diced
cilantro leaves only chopped

Preheat oven 300°F. Lightly grease sides 9 “springform pan.

Pour melted butter over crushed tortilla chips - toss to combine. Press on bottom ñ 1½ inches up sides of pan. Bake 10 minutes. Remove from oven ñ set aside.

With an electric mixer at high speed- beat cream cheese until light ñ fluffy. Add eggs- one at a time- beat to incorporate. Reduce mixer speed to low ñ blend in the flour-1 cup sour cream. Beat until smooth. Add garlic- green chiles ñ minced jalapeño. Turn off mixer ñ stir in cheese.

Pour filling into crust- bake 1 hour. Turn oven off- leave cheesecake in oven 1 hour with door closed. Remove from oven and cool. When cool- loosen cheesecake from sides of pan by running a knife around inside edge. Do not remove cheesecake from pan. Cover -chill 1 hour.

Spring pan when ready to serve - remove cheesecake. Spread remaining 1/2 cup sour cream evenly over top ñ sprinkle with chopped tomatoes- green onions-olives ñ cilantro.
A mistake is sometimes a great creation

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