Salsa Cheesecake
Source of Recipe
unknown
List of Ingredients
1 tbsp dry breadcrumbs
1 (8 oz) tub chive and onion light cream cheese, softened
1 (8 oz) tub light cream cheese, softened
½ cup medium salsa
1 (4.5 oz) can chopped green chilies, untrained
1 tbsp all-purpose flour
1 tsp chili powder
1 large egg and 1 large egg white
½ cup (2 oz) shredded reduced-fat Mexican cheese blend
¼ cup each sliced ripe olives & chopped red bell pepper
3 tbsp each sliced green onions & frozen whole-kernel corn, thawedRecipe
Coat a 7-inch springform pan with cooking spray; sprinkle breadcrumbs over bottom of pan.
Beat cream cheeses at medium speed of a mixer until smooth. Add salsa, green chilies, flour, and chili powder; beat just until blended. Add egg and egg white; beat just until blended (do not overbeat or cheesecake will crack). Stir in Mexican cheese. Pour cheese mixture into prepared pan.
Place a 10-oz custard cup, upside down, in crockery insert of a round 4-qt electric slow cooker. Place spring form pan on top of custard cup. Carefully pour 3 cups hot water around the sides of the springform pan. Cover with lid; cook on high-heat setting 1 hour and 45 minutes or until cheesecake is set.
Turn slow cooker off. Uncover; gently remove moisture from top of cheesecake with paper towel (do not remove pan from crock). Carefully run a knife around edge of cheesecake. Remove crock from slow cooker. Let cheesecake stand in crock, uncovered, 30 minutes. Remove pan from crock, and let cheesecake cool completely in pan on a wire rack. Cover and chill 8 to 24 hours.
Carefully remove sides from springform pan. Beginning at outside edge of cheesecake, arrange olives, bell pepper, and green onions in concentric circles on top of cheesecake, ending with corn in center. Cut into 12 wedges. Serve with baked tortilla chips.
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