Southwestern appetizer cheesecake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cottage cheese |
| 3 | packs | Cream cheese; softened (8 oz |
| ; each) | ||
| 1 | cup | Sour cream |
| 1½ | teaspoon | Salt |
| 4 | Eggs | |
| 3¼ | cup | Grated sharp Cheddar cheese; divided |
| 2 | smalls | Cans; (8 oz each) chopped |
| ; chili peppers, | ||
| ; drained | ||
| 6 | tablespoons | Diced jalapeno peppers; (bottled variety) |
| Or; (6 to 8) | ||
| ; to taste | ||
Directions
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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