MEXICAN CHEESECAKE
Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Olé!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 9h20m
Yield 20
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
- Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
- Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
- Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.
Nutrition Facts : Calories 195, Carbohydrate 5 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 260 mg
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Landing Canada
[email protected]I'm never making this cheesecake again.
Furaha Issaya
[email protected]This cheesecake is the worst thing I've ever tasted.
Medicose City
[email protected]I would give this recipe zero stars if I could.
anna baraka
[email protected]This cheesecake was so bad, I threw it away.
Cynthia Ferrer
[email protected]I'm going to have to find a new cheesecake recipe.
Zulaeed Ishaq
[email protected]I'm really disappointed with this recipe.
Ishmael Ndlovu
[email protected]This cheesecake was a waste of time and money.
Ashley Hahn
[email protected]I would not recommend this recipe to anyone.
Ken Ibeh
[email protected]This cheesecake was a complete disaster. It didn't set properly, and the flavor was terrible.
Mirah Casiquin
[email protected]I'm not sure what I did wrong, but my cheesecake turned out really dry.
Derek Jayden
[email protected]This cheesecake was a bit too dense for my liking, but the flavor was good.
Md shoriful Islam
[email protected]I had some trouble getting the cheesecake to set properly, but it still tasted good.
Umar Amadu
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good.
Aggrey Tumwesigye
[email protected]I made this cheesecake for my family, and they all loved it. Even my picky kids ate it up.
Muhammad Ajdar
[email protected]I'm not a big fan of cheesecake, but this one was actually really good. The crust was nice and crunchy, and the filling was light and fluffy.
Johnny “JT” Tucker
[email protected]This cheesecake is so creamy and smooth. It's the perfect dessert for a special occasion.
SM MoniR Ahmed
[email protected]I love the unique flavor of this cheesecake. The cinnamon and nutmeg give it a warm and inviting taste.
Marvis Omoregie
[email protected]This cheesecake was easy to make and turned out delicious. The only change I made was to use a graham cracker crust instead of a cookie crust.
sree pobittro
[email protected]I've tried many cheesecake recipes, but this one is by far the best. The crust was perfectly crispy, and the filling was rich and decadent. I highly recommend this recipe.
Dal Khual
[email protected]This Mexican cheesecake was a hit at my dinner party! The combination of flavors was amazing, and the texture was creamy and smooth. I will definitely be making this again.