Don’t freak out – this is a savory cheesecake. It is perfect for a large crowd and is always impressive and oh so yummy. Your guests will love it. You can make the first 2 layers the day before your party and refrigerate so it will be firm by party time and ready for the toppings.
1-1/2 c. tortilla chips, crushed
4 TB butter, melted
2 – 8 oz. pkg. cream cheese, softened
8 oz. Monterrey jack, shredded
3 lg. eggs
3 c. sour cream (divided)
1 c. picante
1 – 4 oz. can chopped green chiles
Guacamole (3-4 avocadoes creamed with lime juice and seasonings) or your favorite guac
3 lg. tomatoes, diced
1 med. Onion, diced
1 clove garlic, diced
Fresh jalapenos to taste
¼ c. fresh lime juice
Salt
Preheat the oven to 350 degrees.
Bottom layer: Mix the tortilla chips and butter together and press into the bottom of a springform pan. Bake 10 minutes and cool.
2nd layer: In a food processor combine cream cheese and jack cheese. Add eggs and 1-1/2 c. sour cream and process until smooth. Add green chiles and picante and pulse until mixed well. Smooth on top of crust and bake for 40 minutes. Cool. Cover and refrigerate until ready to serve.
The day of the party make the pico and refrigerate it so it will be ready when you need it (guac too if you are making it yourself – press saran wrap touching the guac to seal out the air and help keep it from turning brown – You also can put a thin layer of mayo over it to seal it and then scrape it off before serving).
3rd layer: Smooth the other 1-1/2 c. sour cream over the 2nd layer.
4th layer: Smooth guacamole over the 3rd layer.
5th layer: Pico – Mix together the tomatoes, onion, garlic, jalapeno, lime juice, and salt; cover and refrigerate until ready to serve. Spoon the pico over the cheesecake and serve. You might want to slice one piece like it is a cheesecake to get people started, but most people will just scoop a smaller amount on their plate. Serve with tortilla chips.
No comments:
Post a Comment