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    Low-Carb Southwestern Cheesecake


    Source of Recipe


    the web

    List of Ingredients




    2 TBS butter, unsalted
    16 oz cream cheese, softened
    2 large eggs
    4 oz colby cheese, shredded
    4 oz monterey jack cheese, shredded
    4 oz green chiles, (can) chopped and drained
    1 cup sour cream
    1 cup yellow bell pepper, (or orange)
    1/2 cup green onions, sliced
    1/3 cup tomatoes, chopped
    1/4 cup black olives, sliced and pitted

    Recipe



    Note: Springform pan must be sealed, wrapped in foil, and greased really well. (If you can find them, you can also use a Wilton cardboard cake insert) Preheat oven to 325ºF. Brush bottom and sides of a 9-inch springform pan with butter.

    FILLING: BEAT cream cheese and eggs in large mixing bowl with electric mixer on medium speed until well blended. Mix in shredded cheese and
    chilies; pour into pie pan and cover loosely with foil. Bake 30 minutes. In my oven, it takes closer to 45 minutes)

    TOPPING: SPREAD sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate several hours or overnight. Top with remaining ingredients just before serving.

    Serves 12.

    Per Serving (excluding unknown items): 285 Calories; 26g Fat (81.1% calories from fat); 9g Protein; 4g Carbohydrate; trace Dietary Fiber;
    104mg Cholesterol; 266mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.

    8 servings comes to 7g Carbohydrate

 

 

 


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