Mexican Cheesecake |
| Name: |
Jennifer Costello |
| Base: |
Fort Bragg |
| Recipe: |
2 8oz. pkg. cream cheese
2 cups shredded sharp chedder cheese
2 cups sour cream, divided
1 1/2 packages taco seasoning
3 eggs at room temp.
1 4oz. can chopped green chiles, drained
2/3 cup hot salsa
combine cream cheese, chedder cheese and taco seasoning; beat till fluffy. blend in 1 cup of sour cream. beat eggs in one at a time. fold in chiles. pour into 9 inch springform pan. bake at 350 degrees for 35-40 minutes just till center is firm. remove from oven and cool for 10 minutes. put rest of sour cream on top of cheesecake and return to oven for 5 minutes. cool completely on wire rack. refrigerate, covered, overnight for flavors to blend. remove from pan berofe serving and place on serving dish. top with salsa and serve with chips. |
| |
|
|
