Mexican Cheesecake (Savoury)

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
  • When the tortillas are cool, grind very fine in a food processor.
  • Place in an airtight bag until ready to use.
  • May be done several days ahead.
  • Preheat oven to 350 degrees.
  • Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
  • Tap out excess and reserve for topping.
  • In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
  • Beat until smooth.
  • Fold in the cilantro and beaten egg whites.
  • Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
  • Wrap bottom of pan in heavy aluminum foil to prevent leaking.
  • Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
  • Bake for 70 minutes.
  • Test center with a knife, which should come out clean.
  • Cool in oven with door ajar.
  • Remove sides from pan, but leave cake on the pan bottom.
  • Place on platter.
  • Surround with watercress.
  • Place a bouquet of watercress on center of the cake.
  • Garnish with crescents of avocado.
  • Cut into wedges and serve with tomato salsa on the side.
  • The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.
Advertisement