Recipe: Mexican Cheesecake (Savoury) ๐ฒ๐ฝ๐ฐ
Description:
Indulge in the savory delight of Mexican Cheesecake, a unique twist on the classic dessert. This savory cheesecake is perfect as an appetizer or even as a main course, paired beautifully with a fresh, leafy salad. With layers of flavor and a hint of spice, it’s sure to impress your guests and tantalize your taste buds.
- Cook Time: 1 hour and 10 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour and 30 minutes
- Recipe Category: One Dish Meal
- Keywords: Cheese, Peppers, Vegetable, Mexican, Savory, Brunch, < 4 Hours
Nutritional Information (per serving):
- Calories: 521.2
- Fat Content: 42.9g
- Saturated Fat Content: 26.5g
- Cholesterol Content: 230.3mg
- Sodium Content: 1062.9mg
- Carbohydrate Content: 15.9g
- Fiber Content: 2.1g
- Sugar Content: 3.5g
- Protein Content: 20.1g
Ingredients:
- 6 corn tortillas
- 3 tablespoons butter, melted
- 12 tablespoons olive oil
- 12 ounces cream cheese, softened
- 1 1/4 cups sour cream
- 2 cloves garlic, minced
- 2 serrano chilies, finely chopped
- 1 cup salsa
- 3 tablespoons tomato paste
- 1 1/4 teaspoons salt
- 1 teaspoon fresh ground pepper
- 4 eggs, separated
- 1/2 cup chopped cilantro
- 2 bunches watercress
- 1 avocado, sliced
Instructions:
| Step | Description |
|---|---|
| 1 | Oven dry the tortillas: Preheat your oven to 200ยฐF (93ยฐC). Place the tortillas directly on the oven rack and bake for 45 minutes, or until they are very crisp. Let them cool, then grind them finely in a food processor. Store in an airtight bag until ready to use. This step can be done several days ahead. |
| 2 | Prepare the crust: Preheat your oven to 350ยฐF (177ยฐC). Brush the inside of a 9-inch springform pan with melted butter. Coat the pan with the finely ground tortilla crumbs, tapping out any excess. Reserve some crumbs for topping. |
| 3 | Prepare the filling: In the bowl of an electric mixer or food processor, beat together the softened cream cheese, sour cream, minced garlic, chopped serrano chilies, salsa, tomato paste, salt, pepper, and egg yolks until smooth. |
| 4 | Fold in the cilantro: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites and chopped cilantro into the cheese mixture until well combined. |
| 5 | Bake the cheesecake: Pour the filling into the prepared springform pan and sprinkle the top evenly with the reserved tortilla crumbs. Wrap the bottom of the pan in heavy aluminum foil to prevent any leaking. Place the pan inside a larger pan and pour hot water into the larger pan until it comes up about 1 inch. Bake for 70 minutes, or until the center is set. Test with a knife, which should come out clean. |
| 6 | Cool and serve: Once baked, cool the cheesecake in the oven with the door ajar. Once cooled, remove the sides of the springform pan but leave the cake on the pan bottom. Place it on a platter and surround it with watercress. Garnish with sliced avocado. Cut into wedges and serve with tomato salsa on the side. The cheesecake is best served warm and should ideally come out of the oven about 2 hours before serving time for optimal flavor and texture. |
Enjoy this delightful fusion of Mexican flavors in every savory bite of this unique cheesecake creation! Serve it up as a stunning appetizer or as the star of your brunch spread, and watch as it disappears before your eyes. ๐๐ฐ
