Southwestern Cheese Cake
Submitted by jen2670
Savory Southwestern cheesecake appetizer with cream cheese, sharp cheddar, taco seasoning, and green chiles. Topped with sour cream and salsa, served with tortilla chips.
YIELD
1 servingsPREP
20 minCOOK
50 minREADY
70 minThis savory cheesecake is the appetizer that stops every party conversation mid-sentence.
Cream cheese and sharp cheddar get whipped together with taco seasoning, then folded with green chiles and baked in a springform pan until set. A blanket of sour cream goes on top for the last few minutes in the oven, giving it that smooth, cool finish.
Pop it out of the pan, crown it with salsa, and surround it with tortilla chips. It slices like cheesecake but eats like the world’s most addictive dip.
Pro Tips
- Bring the cream cheese and eggs to room temperature before mixing for a smoother, lump-free batter.
- Cool on a wire rack for 10 minutes before adding the sour cream layer. This prevents the sour cream from melting into the filling.
- Refrigerate at least 3 hours before serving. The texture firms up and the flavors meld together.
- Use chunky salsa on top for color and texture contrast against the creamy filling.
Ingredients
Directions
Combine cheese, beat until fluffy.
Stir in 1 cup sour cream and taco seasoning.
Beat in eggs one at a time. Fold in green chilis.
Pour into a 9 inch springform pan.
Bake at 350℉ (180℃) for 35 to 40 minutes.
Remove and cool on wire rack for 10 minutes.
Spoon the remaining 1 cup of sour cream over top-spread gently.
Return to oven for 5 minutes. Take out of oven and cool on wire rack.
When cool, regrigerate until ready to serve.
To serve remove outer side of pan - top with salsa.
Serve with Toritilla chips.
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