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This is soooooo good. I made it last night for some people that came over and everyone raved! Serve with Tortilla Chips.
Mexican Cheesecake
in Entertaining w/Friends by Monroe Charell Jr. Children's Hospital at Vanderbilt
Ingredients
1 cup finely crushed tortilla chips
3 Tblsp butter, melted
16 ounces cream cheese, softened
2 eggs
4oz shredded Colby Cheese (I used sharp cheddar - couldn't find colby)
4oz shredded Montery Jack Cheese
2 (4oz) cans diced green chilies, drained
1/4 cup chopped jalapeno chilis (optional)
1/4 cup sour cream
1/4 cup chopped tomato
1/4 cup chopped black olives
1/4 cup green onions
Directions
Preheat oven to 325F
Combine tortilla chips and butter in a food processor and pulse until mixed. Press onto the botton of a 9-inch springform pan. Bake for 15 minutes. Remove from oven, set aside. Maintain oven temp.
Beat the cream chesse ina mixing bowl until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Add the Colby cheese, Monterey Jack cheese, green chilies and jalapeno chilies and mix well. Pour over crust. Bake for 30 minutes or until cheesecake tests done. Cool in the pan.
Run a knife around the edge of the cheesecake. Remove the side of the pan. Place the cheesecake on a serveing platter. Spread the sour cream over the top. Sprinkle with the tomato, olives and green onions. Serve warm with tortilla chips. Good cold too.
Mexican Cheesecake
in Entertaining w/Friends by Monroe Charell Jr. Children's Hospital at Vanderbilt
Ingredients
1 cup finely crushed tortilla chips
3 Tblsp butter, melted
16 ounces cream cheese, softened
2 eggs
4oz shredded Colby Cheese (I used sharp cheddar - couldn't find colby)
4oz shredded Montery Jack Cheese
2 (4oz) cans diced green chilies, drained
1/4 cup chopped jalapeno chilis (optional)
1/4 cup sour cream
1/4 cup chopped tomato
1/4 cup chopped black olives
1/4 cup green onions
Directions
Preheat oven to 325F
Combine tortilla chips and butter in a food processor and pulse until mixed. Press onto the botton of a 9-inch springform pan. Bake for 15 minutes. Remove from oven, set aside. Maintain oven temp.
Beat the cream chesse ina mixing bowl until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Add the Colby cheese, Monterey Jack cheese, green chilies and jalapeno chilies and mix well. Pour over crust. Bake for 30 minutes or until cheesecake tests done. Cool in the pan.
Run a knife around the edge of the cheesecake. Remove the side of the pan. Place the cheesecake on a serveing platter. Spread the sour cream over the top. Sprinkle with the tomato, olives and green onions. Serve warm with tortilla chips. Good cold too.
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