Southwestern appetizer cheesecake

Yield: 1 servings

Measure Ingredient
1 cup Cottage cheese
3 packs Cream cheese; softened (8 oz
\N \N ; each)
1 cup Sour cream
1½ teaspoon Salt
4 \N Eggs
3¼ cup Grated sharp Cheddar cheese; divided
2 smalls Cans; (8 oz each) chopped
\N \N ; chili peppers,
\N \N ; drained
6 tablespoons Diced jalapeno peppers; (bottled variety)
\N \N Or; (6 to 8)
\N \N ; to taste

Process the cottage cheese in a food processor or blender until smooth and creamy. Then transfer to a large mixing bowl. Add the cream cheese, sour cream and salt, then beat on the low speed setting of an electric mixer until smoothly blended. Add the eggs, one at a time, beating well (still on low speed setting) after each addition. Fold in 3 cups of the shredded cheddar cheese and all of the chili and jalapeno peppers. Spoon the mixture into a lightly greased (a non-stick spray is fine) 9x3-inch springform pan.

Then sprinkle the remaining ¼ cup of cheddar cheese over the top of the mixture. Bake in a 325-degree oven for 1 hour and 20 minutes. Cool. Cover and chill well, 2 to 3 hours or overnight, if desired. Run a sharp knife around the edge of the cheesecake, then loosen and remove the rim of the springform pan. Place cheesecake on a large serving platter and garnish with one or more of the following: whole fresh hot peppers; diced tomatoes; diced green onions; sliced green and/or black olives; bottled picante sauce; sour cream; grated Monterey Jack cheese or sharp Cheddar cheese or fresh cilantro.

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