Fiesta Appetizer Cheesecake
This recipe makes 20 servings
Ingredients
-
1 cup (250 mL) ground blue tortilla chips
3 tbsp (50 mL) all-purpose_flour
2 tbsp (25 mL) butter, melted
2 packages (each 250 g)Cream_cheese
3 eggs
1 tbsp (15 mL) lime juice
2 tsp (10 mL) chili_powder
1-1/2 tsp (7 mL) ground cumin
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) hot_pepper sauce
2 cups (500 mL) sour_cream
Salsa:
2 cups (500 mL) chopped tomatoes
1 each small sweet yellow and green pepper, diced
4 green_onions, sliced
2 cloves garlic, minced
2 tbsp (25 mL) chopped fresh coriander or parsley
2 tbsp (25 mL) lime juice
1/4 tsp (1 mL) hot_pepper sauce
Salt and pepper
Tortilla chips
Preparation
Preheat oven to 350°F (180°C).
Combine ground tortilla chips, flour and butter; pat into bottom of greased 9-inch (2.5 L) springform pan. Center pan on large foil square; press up tightly to side of pan. Bake in oven for 10 minutes. Remove from oven; reduce oven temperature to 325°F (160°C).
In large bowl, beat cream cheese until softened; beat in eggs, 1 at a time, beating well after each addition. Beat in lime juice, chili powder, cumin, oregano, salt and hot pepper sauce. Blend in sour cream. Pour onto base.
Set pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up side. Bake for about 35 minutes or until edge is set but center still jiggles slightly. Quickly run knife around inside of pan. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on rack to room temperature. Cover and refrigerate for at least 8 hours or up to 2 days. Let stand at room temperature for 30 minutes before serving.
Salsa: In bowl, combine tomatoes, sweet peppers, onions, garlic, coriander, lime juice, hot pepper sauce, and salt and pepper to taste.
Transfer cheesecake to serving plate. Using slotted spoon, spoon salsa over top. Serve with tortilla chips.
- Keywords : Appetizers; Tex-Mex; Bake; Refrigerate/Chill; Cream cheese; Sour Cream; Tomatoes; Green pepper;
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