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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.