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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