Cakes
Mexican Cheesecake Recipe
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 500 g reduced-fat cream cheese
- 1 cups ¼reduced-fat sour cream divided
- 1 packet taco seasoning
- 3 eggs lightly beaten
- 1 cups ½sharp cheddar cheese shredded
- 100 g Green chilies chopped
- 1 cup chunky salsa drained
- Tortilla chips or fresh vegetables
Ingredients
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Instructions
- In a large bowl, beat cream cheese, ½ cup sour cream and taco seasoning until smooth.
- Add eggs; beat on low speed just until combined.
- Stir in cheddar cheese and chilies.
- Transfer the mixture to a greased 9” spring form pan.
- Place on a baking sheet and bake at 350° for 25-30 minutes or until center is almost set.
- Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour longer or refrigerate overnight.
- Spread salsa over cheesecake just before serving.
- Serve with tortilla chips or vegetables.