Mexican Cheesecake

Perfect for Cinco De Mayo or Any Get-Together

Yes, you read it right, Mexican Cheesecake. Why not try something new for your Cinco De Mayo celebration? Wow your guests with an impressive presentation, and enjoy this savory take on a Live Pretty classic, cheesecake. Make the Live Pretty Guacamole to add a delicious and colorful pairing.

Prep is entirely done in your handy dandy food processor. So, the work in creating this amazing appetizer is done for you and the clean up is super simple. Thank you Cuisinart!

Mexican Cheesecake

Ingredients:
1 1/2 Cups crushed tortilla chips (I prefer Blue chips for the contrasting color and great flavor, but pick your favorite)
4 Tablespoons unsalted butter
2, 8 oz packages of cream cheese, softened
8 oz shredded monterey jack cheese (or the Mexican cheese blend at the grocery store)
3 large eggs
2 Cups sour cream
1 Cup of your favorite salsa
1, 4 oz can of diced green chilies
1 teaspoon salt
Fresh cilantro to garnish

10 inch spring form pan
parchment paper

Directions:
Pre-heat your oven to 350 degrees F.
Combine the chips and butter in your food processor, until well blended.

Cut parchment to fit into the spring form pan
Coat your spring form pan and parchment with butter, or non stick baking spray spray.
Press the crushed chip and butter mixture into the bottom of  prepared spring form pan.

Bake for 10 minutes.
Remove from the oven and set aside to cool.
In your food processor combine the softened cream cheese and monterey jack cheese.

Add eggs. Pulse to combine.

And 1 Cup of your sour cream and pulse to combine.

Add in the drained can of chopped green chilies, one teaspoon of salt and salsa.
Pulse again to thoroughly combine.

Pour the cream cheese mixture evenly over the prepared crust.

Giggle your pan gently to allow any air bubbles to escape prior to baking.
(Air bubbles in any cheesecake will cause it to crack in the baking process.)
Place the spring form pan on a baking sheet and back for 60-90 minutes.
Once the cheesecake bounces back when gently touched, turn off your oven, leave the oven door closed and allow the cheesecake to rest in the warm over for 60 minutes.

Spread the remaining sour cream on a warm cheesecake. Wow does this smell amazing!

Cool to room temperature and chill.
Once the cheesecake is completely chilled, un-mold it from the spring form pan and gently transfer to your serving platter, removing the parchment paper.

Top with a dollop of salsa or guacamole and garnish with fresh cilantro.
Serve with your favorite tortilla chips, fresh salsa and guacamole.

So pretty and simply delicious! Enjoy!

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Mexican Cheesecake

Yield: enough to feed your party crowd and then some

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 3 hours

Ingredients:

1 1/2 Cups crushed Tortilla chips (I prefer Blue chips for the contrasting color and great flavor, but pick your favorite)
4 Tablespoons unsalted butter
2, 8 oz packages of cream cheese, softened
8 oz shredded monterey jack cheese (or the Mexican cheese blend at the grocery store)
3 large eggs
2 Cups sour cream
1 Cup of your favorite salsa
1, 4 oz can of diced green chilies
1 teaspoon salt
Fresh cilantro to garnish

10 inch spring form pan
parchment paper

Directions:

Pre-heat your oven to 350 degrees F.
Combine the chips and butter in your food processor, until well blended.
Cut parchment to fit into the spring form pan
Coat your spring form pan and parchment with butter, or non stick baking spray spray.
Press the crushed chip and butter mixture into the bottom of prepared spring form pan.
Bake for 10 minutes.
Remove from the oven and set aside to cool.
In your food processor combine the softened cream cheese and monterey jack cheese.
Add eggs and pulse to combine.
And 1 Cup of your sour cream and pulse to combine.
Add in the drained can of chopped green chilies, one teaspoon of salt and salsa. Pulse again to thoroughly combine.
Pour the cream cheese mixture evenly over the prepared crust.
Giggle your pan gently to allow any air bubbles to escape prior to baking.
(Air bubbles in any cheesecake will cause it to crack in the baking process.)
Place the spring form pan on a baking sheet and back for 60-90 minutes.
Once the cheesecake bounces back when gently touched, turn off your oven, leave the oven door closed and allow the cheesecake to rest in the warm over for 60 minutes.
Spread the remaining sour cream on a warm cheesecake.
Cool to room temperature and chill.

Once the cheesecake is completely chilled, un-mold it from the spring form pan and gently transfer to your serving platter, removing the parchment paper.
Top with a dollop of salsa or guacamole and garnish with fresh cilantro.
Serve with your favorite tortilla chips, fresh salsa and guacamole.

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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