Mexican Cheesecake (Savoury)

"This is a savoury cheesecake best served as an appetizer or a main course, accompanied by a lovely, leafy salad."
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Ready In:
1hr 30mins




  • 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.

Questions & Replies

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  1. Very Good! I fed this to some vegetarian friends and some others. I bought the sour cream, but forgot to put it in; however it was still great. I had to tone it down for those with terminal "gringo mouth," but it was still quite flavorful. Thanks for the great recipe. I'm always looking for something I can feed my veggie friends that the carnivores will eat too.
  2. I would give this dish 6 stars if I could. My husband says he now has a new dish he will request every year on his birthday. I didn't have a very good "larger pan" for the hot water, so it was a little heavy and unwieldy, but this was so good that it merits a trip to Wms Sonoma for a specialty custard dish. Absolutely delicious. Thank you!


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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