Guaca-Salsa Cheesecake
2 8-ounce packages cream cheese
2 cups shredded Monterey Jack cheese or Colby-Monterey Jack cheese blend
1 8-ounce carton dairy sour cream
3 eggs
1 cup thick salsa
1 4-ounce can diced green chile peppers, drained
1 8-ounce carton dairy sour cream
1 medium tomato, seeded, peeled and chopped
Guacamole (recipe follows)
Snipped fresh cilantro or parsley
Tortilla chips or large corn chips
- Let cream cheese stand at room temperature for 30 minutes to soften.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Add the Monterey Jack cheese and 8 ounces sour cream; beat until combined.
- Add the eggs all at once, beating on low speed until mixture is just combined.
- Stir in salsa and chile peppers.
- Pour filling into a 9-inch spring form pan.
- Place pan in a shallow baking pan.
- Bake the cheesecake in a 350 degree F oven for 35 to 40 minutes or until center of cheesecake appears nearly set when shaken.
- Place pan on a wire rack.
- Dollop remaining carton of sour cream over top of hot cheesecake; let stand about 1 minute to soften, then carefully spread over top.
- Cool cheesecake thoroughly.
- Cover and refrigerate cheesecake for 4 to 24 hours before serving.
- To serve, remove the sides of the pan.
- Dollop the top outside edge of the cheesecake with guacamole.
- Sprinkle cheesecake with chopped tomato.
- Garnish with cilantro, if you like.
- Serve with remaining guacamole, & tortilla chips.
- Makes 20 servings.
Guacamole
3 avocados
1 roma tomato
1/2 bell pepper
2 T sour cream
1/2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp crushed chile pepper
salt & pepper to taste
Add all ingredients into food processor and chop until smooth and creamy, You may need to add a a little more sour cream.