Chili and Chicken Cheesecake

Chili and Chicken Cheesecake

2 teaspoons chicken-flavored bouillon granules
1 tablespoon hot water
24 ounces cream cheese, softened
1 1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1 teaspoon garlic powder
salt and pepper to taste
2 large eggs
1 cup finely chopped cooked chicken
1 can chopped green chiles -- (4.5-ounce size) drained
shredded Mexican cheese -- optional
sliced green onions -- optional

• Dissolve bouillon granules in hot water.
• Set aside.
• Beat cream cheese at high speed of an electric mixer until creamy.
• Add chili powder, garlic powder, salt and pepper.
• Beat well.
• Add eggs, one at a time, beating well after each addition.
• Add bouillon mixture.
• Beat well.
• Stir in chicken and chiles.
• Spoon mixture into a lightly greased 9-inch springform pan.
• Bake at 300 for 45 minutes.
• Turn oven off and partially open oven door; leave cheesecake in over 1 hour.
• Remove cheesecake from oven, and let stand 15 minutes.
• Place cheesecake on a serving platter.
• Carefully remove sides of springform pan.
• If desired, top cheesecake with shredded cheese and sliced green onions.
• Serve cheesecake warm or cold with tortilla chips.
  

To serve cheesecake chilled, remove from oven and let cool to room temperature on a wire rack. Cover and chill several hours. Carefully remove sides of springform pan when ready to serve.

Guaca-Salsa Cheesecake

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.

Salsa Cheesecake

I am really having fun finding savory cheesecake recipes. It doesn't look like I'll be baking any soon though since cream cheese is $2 a box! I'll have to make some more yogurt cheese.

Salsa Cheesecake

2 tablespoons butter -- melted
1/2 cup fine dry bread crumbs -- divided
12 ounces cream cheese -- softened
4 ounces roquefort cheese -- crumbled
1 cup Parmesan cheese -- grated
8 ounces sour cream
1/2 cup salsa
2 tablespoons flour
4 large eggs
1 tablespoon fresh cilantro -- chopped
1 tablespoon fresh parsley -- minced

• Brush bottom and side of 9 inch springform pan with butter.
• Sprinkle with 1/4 cup breadcrumbs.
• Beat cream cheese and Roquefort in large mixing bowl until creamy.
• Add Parmesan cheese and next 3 ingredients beating until blended.
• Add eggs, one at a time, beating until yellow disappears.
• Pour mixture into prepared pan.
• Sprinkle with remaining 1/4 cup bread crumbs.
• Sprinkle with chopped cilantro and parsley.
• Bake at 300 degrees for 1 hour and 5 minutes or until almost set.
• Turn off oven.
• Partially open oven door, and let cheesecake cool in oven for 1 hour.
• Let cool completely in pan on wire rack.
• Carefully remove sides of springform pan.
• Serve at room temperature, or cover and chill thoroughly.
• Garnish with salsa & cilantro if desired.
• Serve with assorted crackers & chips.

Orange & Chili Pepper Cheesecake

This one really looks good. I can't wait until I can afford the ingredients to bake one.

Orange & Chili Pepper Cheesecake

CRUST:
Puff Pastry
Melted Butter

FILLING:
3/4 C Ricotta Cheese
3 lg eggs
1/8 cup sugar
1 orange washed & thinly sliced
2 T Candied orange peel diced - reserve some for top
1 T red pepper flakes
1 T marmalade

• Preheat oven to 375F
• Line the pastry dough in 8 in spring form pan, brush with butter, continue until you have 4 layers, cut to fit pan, cover, keep in the fridge while you preparing the filling
• Push the ricotta through a fine sieve twice. Stir in sugar, two eggs and diced orange peels and 1 tsp.
• Pour the mixture into the dough, arrange some fresh orange slices and remaining red pepper on top.
• Bake in 375F oven for 10 minutes, then lower to 350F until the top feel slightly firm, about another 15 minutes.
• Cool cake on a rack.
• When the cake is warm to touch, brush with warmed marmalade and arrange more orange peels on top.

Neapolitan Vegetable Cheesecake

Neapolitan Vegetable Cheesecake

3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 Tablespoon butter or margarine
1 cup coarsely grated carrots
3 Tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1-1/2 Tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
One 8-ounce package mozzarella cheese, grated
3/4 cut grated Parmesan cheese, divided
salt and freshly ground pepper to taste
1/3 cup fine, dry bread crumbs, divided
4 plum tomatoes, thinly sliced
One 2-ounce can anchovy fillets, drained and rolled

• Combine zucchini and 1/2 teaspoon salt; stir well.
• Let stand 15 minutes; drain.
• Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
• Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes.
• Add zucchini, carrots, flour, garlic, basil, and oregano.
• Cook over medium heat 5 to 6 minutes.
• Remove from heat; add parsley and lemon juice.
• Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
• Add vegetable mixture and salt and pepper to taste; stir until well blended.
• Sprinkle 1 tablespoon bread crumbs over the bottom of a greased 10-inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees for 30 minutes.
• Remove from oven.
• Dredge plum tomato slices in remaining bread crumbs.
• Garnish cheesecake with tomato slices and rolled anchovies.
• Sprinkle with remaining Parmesan cheese.
• Reduce heat to 350 degrees, and bake 30 minutes.
• Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
• Remove from oven; cool on a wire rack 10 minutes.

Cheesecake

Cheesecake


1 graham cracker crust
1 (8 ounce) package cream cheese
3/4 cup sugar, divided
2 eggs
2 teaspoons vanilla, divided
1 (8 ounce) carton sour cream

• Mix softened cream cheese and 1/2 cup sugar together.
• Blend eggs in, one at a time.
• Add 1 tsp vanilla to cream cheese mixture and blend thoroughly.
• Pour into pie shell and bake at 250° for 1 hour and 10 minutes.
• With about 10 minutes left for the cheesecake in the oven, mix sour cream, 1/4 cup sugar, and 1 teaspoon vanilla in bowl.
• When cheesecake is done in oven, let set for about 5 minutes then smooth sour cream mixture over the top of the baked pie.
• Bake for an additional 10 minutes at 250°.
• Cool
• Refridgerate over night

Havarti and Tomato Cheesecake

Havarti and Tomato Cheesecake

1 1/4 cup buttery crackers -- crushed
3 tablespoons butter -- melted
24 ounces cream cheese -- softened
1/4 cup heavy whipping cream
3 large eggs
1 1/2 cup Havarti cheese -- shredded
1/2 cup sun-dried tomatoes oil-packed sliced & drained
1 tablespoon oil from sun-dried tomatoes
8 medium green onions -- sliced

• Heat oven to 375F degrees.
• Mix crumbs and butter until well blended.
• Press evenly in bottom of springform pan, lO inches x 3 inches high. Bake about 10 minutes or until golden brown.
• Reduce oven temperature to 325F.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
• Add whipping cream, eggs and tomato liquid; beat until creamy.
• Stir in Havarti cheese, tomatoes and onions until well blended.
• Spoon evenly over crust in pan.
  Bake 40 to 45 minutes or until center is set.
• Run knife around edge of cheesecake to loosen.
• Cool completely at room temperature.
• Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Remove side of pan.
• To serve, cut cheesecake into thin wedges.