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Savory: Cheddar Chili Cheesecake




Source of Recipe


Bon Appetit, July 1983


List of Ingredients




1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated ched. cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved


Recipe



*seeded and finely chopped

Preheat oven to 325.

Butter 9" springform pan. Mix breadcrumbs and 1/4 cup
cheddar. Sprinkle mixture into pan, turning to coat.
Refrigerate.

Dice about half of ham; reserve remaining
slices. Mix diced ham with remaining ingredients in
blender or processor until smooth. Pour slightly more
than half of filling into prepared pan. Top with
reserved ham slices in even layer. Cover with
remaining filling.

Set pan on baking sheet. Bake 1 1/4
hours. Turn oven off and cool cheesecake about 1 hour
with door ajar. Transfer cheesecake to rack. Remove
sides of pan. Cool to room temperature before serving.