Ingredients:
1 spring-form pan, 9-12 inch
Cooking spray
1 bag tortilla chips
3- 8 oz. pkg. cream cheese
16 oz. sour cream
16 oz. chunky salsa (your choice)
3 lg. eggs
4 heaping Tbsp. flour
1 c. heavy whipping cream
1 c. shredded cheddar cheese
1 pkg. taco seasoning
Procedure:
In a mixing bowl, add cream cheese, sour cream, salsa, taco- seasoning and cheddar cheese. Mix until thoroughly incorporated and let sit a few minutes. Meanwhile, crunch up at least two cups of the tortilla chips and use them as your crust layer for the cheesecake, similar to the way you would use graham crackers for a crust. It should be approximately 1/4 – 1/2 inch thick in the bottom of the springform pan. In the mixing bowl, add eggs, one at a time until incorporated, then one heaping tablespoon of flour at a time until incorporated. Finally, blend in the cup of whipping cream. Spray the pan with the cooking spray, then pour the mixture into the pan, filling it approximately 3/4 full. Bake at 350° for 45-60 minutes or until top starts to set and crack open. Color should be lightly brown. It is best to turn the oven off when cooking is close to complete and leave the cheesecake in there for an additional 30 minutes for cooling. Before serving, make sure the cheesecake is cooled to room temperature. Top with sour cream and garnish with fresh sliced tomatoes, green onions, and black olives. Add fresh cilantro sprigs to finish. Use the remaining tortilla chips to dip into it or even celery, carrots and vegetables of all sorts. Can be served on the bottom of the spring-form pan. Just remove the sides and let the guests dive in.
Recipe Type: Authentic1 spring-form pan, 9-12 inch
Cooking spray
1 bag tortilla chips
3- 8 oz. pkg. cream cheese
16 oz. sour cream
16 oz. chunky salsa (your choice)
3 lg. eggs
4 heaping Tbsp. flour
1 c. heavy whipping cream
1 c. shredded cheddar cheese
1 pkg. taco seasoning
Procedure:
In a mixing bowl, add cream cheese, sour cream, salsa, taco- seasoning and cheddar cheese. Mix until thoroughly incorporated and let sit a few minutes. Meanwhile, crunch up at least two cups of the tortilla chips and use them as your crust layer for the cheesecake, similar to the way you would use graham crackers for a crust. It should be approximately 1/4 – 1/2 inch thick in the bottom of the springform pan. In the mixing bowl, add eggs, one at a time until incorporated, then one heaping tablespoon of flour at a time until incorporated. Finally, blend in the cup of whipping cream. Spray the pan with the cooking spray, then pour the mixture into the pan, filling it approximately 3/4 full. Bake at 350° for 45-60 minutes or until top starts to set and crack open. Color should be lightly brown. It is best to turn the oven off when cooking is close to complete and leave the cheesecake in there for an additional 30 minutes for cooling. Before serving, make sure the cheesecake is cooled to room temperature. Top with sour cream and garnish with fresh sliced tomatoes, green onions, and black olives. Add fresh cilantro sprigs to finish. Use the remaining tortilla chips to dip into it or even celery, carrots and vegetables of all sorts. Can be served on the bottom of the spring-form pan. Just remove the sides and let the guests dive in.
Book: "Taste of Main Street America" - Page 25
Recipe Author: Leonardo’s Café
Restaurant: Leonardo’s Café, Main Street, Sioux Falls, SD
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077