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MEXICAN CHEESECAKE
FOR THE CRUST: 1/2 cup all-purpose flour 3 tablespoons butter or margarine, softened 1 egg yolk FOR THE FILLING: 2 pkgs (8 oz each) cream cheese, softened 1 (1.25 oz) pkg taco seasoning mix 3 eggs 2 cups shredded cheddar cheese 1 (4 oz) can chopped green chilies, undrained 1 cup sour cream (for topping) crackers (to serve)
TO MAKE THE CRUST: Move oven rack to lowest position. Preheat oven to 400 degrees F. Lightly grease a 9x3-inch springform pan.
Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan.
Bake about 15 minutes or until golden brown; cool.
Reduce oven temperature to 350 degrees F.
TO MAKE THE FILLING: Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in cheddar cheese and chilies. Pour over crust.
Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake about 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours.
TO SERVE: Cut cheesecake into wedges. Serve with crackers.
Servings: 20 Adapted from source: Betty Crocker Magazine, November 1997
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