Cheddar chili cheesecake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Butter -- (for pan) |
| ¼ | cup | Breadcrumbs -- fine, |
| Toasted | ||
| ¼ | cup | Cheddar cheese -- finely |
| Grated | ||
| 6 | ounces | Ham -- thinly sliced |
| 1½ | pounds | Cream cheese -- room |
| Temperature | ||
| ¾ | pounds | Cheddar cheese -- grated, |
| Sharpe | ||
| 1 | cup | Cottage cheese |
| ¾ | cup | Chopped green onions |
| 4 | Eggs | |
| 3 | tablespoons | Jalapeno pepper -- optional |
| 2 | tablespoons | Milk |
| 1 | Clove garlic -- halved | |
Directions
Preheat oven to 325 F. Butter 9" springform pan. Mix breadcrumbs and ¼ cup cheddar. Sprinkle mixture into pan, turning to coat.
Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan.
Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1¼ hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.
Recipe By : (Bon Appetit, July 1983) From: Mkeri@... (Mike Keri) Date: Sat, 06 Jan 1996 13:21:39 ~0600