SAVORY SALSA CHEESECAKE
FOR THE CRUST:
1 cup crushed tortilla chips
1 stick (1/2 cup) butter, melted
FOR THE FILLING:
2 packages (8 oz. each) cream cheese, softened
1 (16 oz.) container sour cream
2 eggs
2 cups shredded Cheddar cheese (8 ounces)
4 green onions, sliced with some green tops (about 1/2 cup)
1garlic clove, minced
1/8 teaspoon ground black pepper
1 (16 oz.) jar Pace Chunky or Cilantro Chunky Salsa (for serving)
Preheat oven to 350 degrees F.
Mix the crushed tortilla chips and butter in a small bowl. Press the mixture into the bottom of a 9-inch springform pan. Put the prepared pan on a shallow-sided baking sheet.
Beat together chunks of the softened cream cheese, the sour cream and both eggs in a medium or large bowl of an electric mixer at medium speed.
Stir in the Cheddar cheese, green onions, minced garlic and freshly ground black pepper (rather coarse is good). Pour into the prepared pan.
Bake at 350 degrees F for 30 minutes or until the center is set. Cool the cheesecake on a wire rack. Cover and refrigerate at least 3 hours before serving.
TO SERVE:
Run a thin, sharp knife around the edges of the springform pan and unlatch the side. Top with the salsa. Cut into very slender wedges to serve.
Makes at least 12 servings (each a very narrow wedge)
Source: The Pace 60th Anniversary Cookbook |