savory mexican cheesecake.
The good news is that, per serving, this appetizer is a little over $1. The bad news is that there are 16 servings. Yikes…not quite as frugal as I was hoping but whenever I make it everyone asks for the recipe so there’s that…
First, crush up some tortilla chips for the crust. Now you could use a rolling pin as most serious chefs would or, if you’re Emma, a toy horse will serve just fine as a tortilla chip crusher.
Combine all cheesecake ingredients in your food processor. I apologize ahead of time if you’re lactose intolerant. This recipe will do you no favors.
After it cooks, spread a little more sour cream on top for good measure…then garnish with salsa and guacamole or avocados…
And let the fiesta begin!
Savory Mexican Cheesecake
(Adapted from Stop and Smell the Rosemary)
What You’ll Need:
1 1/2 cups crushed tortilla chips
4 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
8 ounces Monterey Jack cheese, shredded (2 cups)
3 eggs
1/2 cup plus 1/2 cup sour cream
1 can (4 1/2 ounces diced green chiles
1 cup salsa
Garnish with Pico de Gallo and Guacamole or Avocado slices
Instructions
Preheat oven to 350 degrees. Combine chips and butter. Press mixture into bottom of a greased 9-inch springform pan. Bake 10 minutes. Combine cream cheese and Monterey Jack in a food processor. Add eggs and 1/2 cup sour cream and pulse to combine. Add green chiles and salsa. Pulse again to combine. Pour cheese mixture over crust and spread evenly. Place pan on a baking sheet and bake 40 minutes. Spread remaining 1/2 cup sour cream on hot cheesecake. Cool to room temperature and chill.
Top with dollops of salsa and guacamole or avocado. Serve with tortilla chips.
TOTAL: $17.50 or $1.09 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
Nutrition (not including tortilla chips):
174 calories per serving
17 grams of fat
3 carbs
4 grams protein
