Mexican Cheesecake

Submitted by Caryn

"Great recipe for a non-sweet cheesecake that a good friend was willing to share with me."

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Yields: "9 inch cheesecake"

ingredients

• 2⁄3 cup tortilla chips, finely crushed
• 2 tablespoons butter, melted
• 1 cup cottage cheese
• 3 (8 ounce) packages cream cheese, softened
• 4 eggs
• 10 ounces sharp cheddar cheese, grated
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 1⁄4 teaspoon Tabasco sauce (more if you'd like)
• 1 (8 ounce) container sour cream
• 1 (8 ounce) container jalapeno cheddar cheese dip

• garnishes

• chopped tomato
• chopped green onion
• sliced black olives
• tortilla chips

directions

1. Preheat oven to 350 degrees F.
2. In a small bowl, combine tortilla chips and butter.
3. Press this mixture into the bottom of a 9-inch springform pan.
4. Bake for 15 minutes.
5. Set aside.
6. Process cottage cheese in a blender or food processor until smooth.
7. Transfer to a large bowl.
8. Add cream cheese; beat at medium speed until well blended.
9. Add eggs one at a time, beating well after each addition.
10. Blend in cheddar cheese, chiles, and Tabasco.
11. Pour mixture over the baked tortilla crust.
12. Bake for 1 hour.
13. Combine sour cream and cheddar dip.
14. Spread over hot cheesecake.
15. Bake for an additional 10 minutes.
16. Remove from oven; cool slightly.
17. Loosen cake from the rim of the pan.
18. Cool completely before removing rim.
19. Refrigerate until ready to serve.
20. Garnish before serving.
21. Serve with tortilla chips.