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Mexican Cheesecake Savoury

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Ingredients

Adjust Servings:
6 corn tortillas
3 tablespoons melted butter or 3 tablespoons olive oil
12 ounces plain goat cheese
12 ounces cream cheese
1 1/4 cups sour cream
2 cloves garlic, minced
2 jalapenos or 2 serrano chilies, finely minced
1 cup salsa, drained,plus a little extra for garnish
3 tablespoons tomato paste
1 1/4 teaspoons salt
1 teaspoon fresh ground pepper
4 extra large eggs
1/2 cup chopped cilantro, plus some sprigs for the garnish
2 stiffly beaten egg whites
watercress (to garnish)

Nutritional information

521.2
Calories
386 g
Calories From Fat
42.9 g
Total Fat
26.5 g
Saturated Fat
230.3 mg
Cholesterol
1062.9 mg
Sodium
15.9 g
Carbs
2.1 g
Dietary Fiber
3.5 g
Sugars
20.1 g
Protein
186g
Serving Size

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Mexican Cheesecake Savoury

Features:
    Cuisine:

    Very Good! I fed this to some vegetarian friends and some others. I bought the sour cream, but forgot to put it in; however it was still great. I had to tone it down for those with terminal "gringo mouth," but it was still quite flavorful. Thanks for the great recipe. I'm always looking for something I can feed my veggie friends that the carnivores will eat too.

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Mexican Cheesecake (Savoury), This is a savoury cheesecake best served as an appetizer or a main course, accompanied by a lovely, leafy salad , Very Good! I fed this to some vegetarian friends and some others I bought the sour cream, but forgot to put it in; however it was still great I had to tone it down for those with terminal gringo mouth, but it was still quite flavorful Thanks for the great recipe I’m always looking for something I can feed my veggie friends that the carnivores will eat too , I would give this dish 6 stars if I could My husband says he now has a new dish he will request every year on his birthday I didn’t have a very good larger pan for the hot water, so it was a little heavy and unwieldy, but this was so good that it merits a trip to Wms Sonoma for a specialty custard dish Absolutely delicious Thank you!


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    Steps

    1
    Done

    Oven Dry the Tortillas at 200f Directly on an Oven Rack For 45 Minutes, Until Very Crackly Crisp.

    2
    Done

    When the Tortillas Are Cool, Grind Very Fine in a Food Processor.

    3
    Done

    Place in an Airtight Bag Until Ready to Use.

    4
    Done

    May Be Done Several Days Ahead.

    5
    Done

    Preheat Oven to 350 Degrees.

    6
    Done

    Brush the Inside of a 9-Inch Springform Pan With Melted Butter and Carefully Coat With Tortilla Crumbs.

    7
    Done

    Tap Out Excess and Reserve For Topping.

    8
    Done

    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.

    9
    Done

    Beat Until Smooth.

    10
    Done

    Fold in the Cilantro and Beaten Egg Whites.

    11
    Done

    Pour Into Prepared Pan and Sprinkle Top Evenly With Remaining Tortilla Crumbs.

    12
    Done

    Wrap Bottom of Pan in Heavy Aluminum Foil to Prevent Leaking.

    13
    Done

    Place Pan Inside a Larger Pan and Pour in Enough Hot Water to Come Up 1 Inch.

    14
    Done

    Bake For 70 Minutes.

    15
    Done

    Test Center With a Knife, Which Should Come Out Clean.

    Avatar Of William Kim

    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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