Southwest Cheesecake
Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
tortilla chips
finely crushed |
*
|
| ⅓ | cup |
butter
melted |
|
| Filling | |||
| 1 | pound |
ground beef
|
|
| 16 | ounces |
cream cheese
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
cheddar cheese
|
*
|
| 1 | can |
refried beans
|
*
|
| 4 | ounces |
green chili peppers
chopped |
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
onions
dried |
|
| 1 | tablespoon |
cilantro
chopped |
|
| ½ | teaspoon |
oregano
|
|
| 1 | teaspoon |
garlic
chopped |
|
| Topping | |||
| 1 ½ | cups |
sour cream
|
|
| 1 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | x |
tomatoes
chopped |
*
|
| 1 | x |
sweet red bell peppers
chopped |
*
|
| 1 | x |
black olives
chopped |
*
|
| 1 | x |
jalapeño pepper
chopped, optional |
*
|
| 1 | x |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
tortilla chips
finely crushed |
*
|
| 79 | ml |
butter
melted |
|
| Filling | |||
| 453.6 | g |
ground beef
|
|
| 462.4 | ml/g |
cream cheese
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
cheddar cheese
|
*
|
| 1 | can |
refried beans
|
*
|
| 115.6 | ml/g |
green chili peppers
chopped |
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
onions
dried |
|
| 15 | ml |
cilantro
chopped |
|
| 2.5 | ml |
oregano
|
|
| 5 | ml |
garlic
chopped |
|
| Topping | |||
| 355 | ml |
sour cream
|
|
| 1 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | x |
tomatoes
chopped |
*
|
| 1 | x |
sweet red bell peppers
chopped |
*
|
| 1 | x |
black olives
chopped |
*
|
| 1 | x |
jalapeño pepper
chopped, optional |
*
|
| 1 | x |
salsa
|
*
|
Directions
Crust:
Heat oven to 325℉ (160℃).
Stir 1½ cups finely crushed tortilla chips into 5 tbsp melted butter.
Press into bottom of 9-inch spring form pan and bake for 15 minutes.
Filling:
Beat with mixer, 2 to 8 oz. pkgs of cream cheese, 2 eggs and seasonings.
Add 2 cups of shredded cheddar cheese and 1 to 4 oz. can chopped green chilies, drained.
Brown 1 lb. ground beef, drain.
Mix with 1 can refried beans.
Spread cream cheese mixture over baked crust.
Spread ground beef mixture over cream cheese layer.
Place pan back in oven for 30 minutes.
Topping:
Spread sour cream over baked cheesecake and refrigerate 3 hours.
Top with chopped green onions, tomoatoes, red or yellow bell peppers, black olives, jalapeno peppers, optional and salsa.
Unmold and serve.
