MEXICAN CHEESECAKE
People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
MEXICAN CHEESECAKE (SAVOURY)
This is a savoury cheesecake best served as an appetizer or a main course, accompanied by a lovely, leafy salad.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
- When the tortillas are cool, grind very fine in a food processor.
- Place in an airtight bag until ready to use.
- May be done several days ahead.
- Preheat oven to 350 degrees.
- Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
- Tap out excess and reserve for topping.
- In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
- Beat until smooth.
- Fold in the cilantro and beaten egg whites.
- Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
- Wrap bottom of pan in heavy aluminum foil to prevent leaking.
- Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
- Bake for 70 minutes.
- Test center with a knife, which should come out clean.
- Cool in oven with door ajar.
- Remove sides from pan, but leave cake on the pan bottom.
- Place on platter.
- Surround with watercress.
- Place a bouquet of watercress on center of the cake.
- Garnish with crescents of avocado.
- Cut into wedges and serve with tomato salsa on the side.
- The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.
Nutrition Facts : Calories 521.2, Fat 42.9, SaturatedFat 26.5, Cholesterol 230.3, Sodium 1062.9, Carbohydrate 15.9, Fiber 2.1, Sugar 3.5, Protein 20.1
SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
MEXICAN CHEESECAKE
I was looking for a savory cheesecake to make for a party appetizer. I came across this one on a food blog called Tablespoon. It looked interesting, so I decided to try it. We liked it. My husband likes the savory cheesecakes better than the sweet ones. I am a sucker for sweet, but this was pretty good served with crackers. ...
Provided by Jolayne Cooper
Categories Cheese Appetizers
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Mix crackers and butter together and press into the bottom of a 9" springform pan. Bake for 8-10 minutes, just until it begins to brown. Cool slightly.
- 2. Mix cream cheese and seasoning mix in large bowl. Add eggs, one at a time, mixing well after each addition, but not overbeating. Stir in Cheddar cheese and chiles. Pour over crust.
- 3. Bake about 40 minutes or until center is almost set. Immediatey spread with sour cream. Bake 5 minutes. Cool at room temperature. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.
MEXICAN CHEESECAKE
I got this recipe from a lady I work with. We were having a Mexican potluck at work. When she told us she was bring Mexican cheesecake, we all kinda looked at her funny. After we got done eating the cheesecake, we asked for for the directions on how to make it. I took it home and made it that night for a family get together we have every weekend. It was very easy to make. It sat in my house overnight before I took it out to my grandma's house. Not sure how I kept my boyfriend out of it. It smelled so good. It went so fast. My mom and grandma told me from now on this is what I'm to bring every weekend. I hope y'all enjoy the recipe.
Provided by Jessica Williams
Categories Cheesecake
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).
- Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.
- Pour mixture on top of crescent rolls.
- Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).
- Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.
- Spread softened butter on top of crescent rolls.
- Sprinkle sugar and cinnamon mixture on top of butter.
- Place in oven for 30-40 minutes depending on your oven.
SAVORY SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
SALSA CHEESECAKE
After receiving this recipe from a friend several years ago, I made it for our family Christmas party. It's now one of our traditional holiday foods. It's a tasty spin on taco dip. -Glory Windham, Grand Cane, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 20-24 slices.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. , Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight., To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.
Nutrition Facts : Calories 156 calories, Fat 13g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 190mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
More about "mexican cheesecake savoury recipes"
15 DELICIOUS MEXICAN CHEESECAKE RECIPES YOU WILL LOVE
From eatkanga.com
- Savory Mexican Cheesecake. This savory Mexican cheesecake recipe is a fantastic recipe to use when you are hosting a party. The cheesecake is perfect as an appetizer at a dinner party and they have always been a fantastic crowd pleaser.
- Chile Cheesecake. This is another Mexican cheesecake recipe. It looks like the cheesecakes that we know and love, but it couldn’t be more different. It is loaded with Mexican ingredients such as tomatoes, green onions and avocados.
- Mexican Cheesecake Appetizer. The best thing about this recipe is the way that the appetizer is presented. It looks great in the middle of the table.
- Mexican Cheesecake Recipe. This cheesecake recipe will take you under an hour to prepare and your guests will not be disappointed. You need to ensure that you have enough time for your cheesecake to cool completely before serving, so ensure that you make it well in advance.
- Betty Crocker Mexican Cheesecake. This cheesecake is packed full of flavor. The filling is made with seasonings that give it such a delicious Mexican taste.
MEXICAN CHEESECAKE APPETIZER | COOKING ON THE RANCH
From highlandsranchfoodie.com
5/5 (2)Total Time 55 minsCategory Appetizer RecipesCalories 314 per serving
- Preheat oven to 325 degrees. In medium bowl, combine crushed tortilla chips and butter. Press into bottom of a 9-inch spring form pan. Bake 15 minutes, remove from oven, leaving oven on.
- In large bowl, blend cream cheese and eggs. Add green chiles, jalapeno, Colby and Monterey Jack. Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan 5 minutes. Run knife around inside edge and remove sides from pan. Spread sour cream over top and decorate with tomatoes, green onions, olives and avocado. Serve with tortilla chips.
SAVORY MEXICAN CHEESECAKE RECIPE - STAYING CLOSE TO …
From stayingclosetohome.com
Cuisine MexicanTotal Time 1 hr 5 minsCategory APPETIZERCalories 171 per serving
PAY DE QUESO (MEXICAN CHEESECAKE) - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
MEXICAN CHEESECAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
HOW TO MAKE SAVORY CHEESECAKE RECIPES - PAINLESS COOKING
From painlesscooking.com
BEST SOPAPILLA CHEESECAKE RECIPE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
15 SAVORY CHEESECAKE RECIPES THAT MAKE PERFECT APPS
From tasteofhome.com
29 CREAMY MEXICAN CHEESECAKE TO ENJOY AFTER YOUR MEAL
From agoraliarecipes.com
MEXICAN CHEESECAKE RECIPE MAKES BEST SAVORY …
From thehealthycookingblog.com
MEXICAN CHEESECAKE, THE ULTIMATE RECIPE - HORNO MX
From hornomx.com
SAVORY CHEESECAKE RECIPE, MEXICAN CHEESECAKE RECIPE | THE …
From blog.thenibble.com
17 BEST SAVORY CHEESECAKE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST MEXICAN CHEESECAKE RECIPES | YUMMLY
From yummly.com
SAUSAGE SWAPCHORIZO CON PAPAS, A CLASSIC MEXICAN DISH, MADE …
From sandiegouniontribune.com
11 SAVORY CHEESECAKE RECIPES YOU CAN EAT FOR DINNER
From greatist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love