Mexican Cheesecake with Salsa Rojo and Guacamole
I took this as an appetizer to a New Years Eve Party last year - it was a big hit. I just came across the recipe again and thought I'd post it:
Serves 14
Salsa Rojo:
3 large tomatoes, peeled, seeded and diced
1 red onion, minced
1 clove garlic, minced
2 serrano chile peppers, seeded and minced
1 bunch fresh cilantro, minced
1/4 cup fresh lime juice
salt
freshly ground pepper
Cheesecake:
1 1/2 cups crushed tortilla chips
4 tablespoons unsalted butter, melted
2 packages (8 oz each) cream cheese, softened
8 oz Monterey Jack cheese or Jalapeno Jack cheese, shredded (equals 2 cups)
3 large eggs
1/2 cup plus 1/2 cup sour cream
1 can (4 1/2 oz) diced green chilies
1 cup picante sauce
Guacamole:
2 avocados, pitted and peeled
2 tblsp minced onion
1 tsp chopped fresh cilantro
juice of 1/2 lime
dash Tabasco Sauce
1 tsp minced fresh jalapeno
salt
For the Salsa Rojo: Combine tomatoes, onion, garlic, serranos, cilantro, and lime juice in a serving bowl. Season with salt and pepper, cover and chill.
Cheesecake: Preheat oven to 350 degrees. Combine chips and butter. Press mixture into bottom of a greased 9 inch springform pan. Bake 10 minutes. Combine cream cheese and Monterey Jack in a food processor. Add eggs and 1/2 cup sour cream and pulse to combine. Add green chilies and picante sauce. Pulse again to thoroughly combine. Pour cheese mixture over crust and spread evenly. Place pan on a baking sheet and bake 40 minutes. Spread remaining 1/2 cup sour cream on hot cheesecake. Cool to room temperature and chill.
Guacamole: Mash avocados with a fork in a medium bowl. Add onion, cilantro, lime juice, Tabasco and jalapeno, mixing well. Season with salt.
To serve, unmold cheesecake onto a serving platter. Top with dollops of Salsa Rojo and Guacamole. Serve with tortilla chips.
Enjoy!
Source: Stop and Smell the Rosemary - A cookbook by the Junior League of Houston, Inc. |
