The cheese course vs. dessert debate is more heated nowadays. Well, here’s a cheese course disguised as dessert. It doesn’t exactly solve the dilemma, but it is a fun dish. It is also a great alternative to the usual cheeseball or cheese plate at parties. Adapted from a recipe in an old Taste of Home magazine.
1 cup (250 mL) crushed tortilla chips
3 tbsp (45 mL) unsalted butter, melted
Two 8 oz (250 g) blocks cream cheese, softened
2 large eggs
8 oz (250 g) Monterey Jack cheese, shredded
4 oz (127 mL) can chopped green chilies
1 tsp (5 mL) kosher salt
1/2 tsp (2 mL) chili powder
1 cup (250 mL) sour cream (14%)
1 small yellow bell pepper, finely diced
1 tomato, chopped
1 bunch green onions (white and light green parts), thinly sliced
2 tbsp (30 mL) chopped pickled jalapeños
1 tbsp (15 mL) minced cilantro
1/4 tsp (1 mL) kosher salt
Freshly ground pepper to taste
Grease 9-inch (23 cm) springform pan. Line bottom with parchment round.
Crust: Using fork, stir together tortilla chips and butter. Press evenly into bottom of prepared pan. Bake 15 minutes at 325F (175C). Set aside.
Filling: Using electric mixer, beat cream cheese and eggs on medium speed until fluffy. Stir in Jack cheese, chilies, salt and chili powder. Pour over crust.
Bake in preheated 325F (175C) oven about 30 minutes, until edges start to turn golden but centre is still a bit jiggly. Remove from oven and set on rack. Spread sour cream over top. Run knife carefully around edges to loosen. Cool 1 hour. Cover with plastic or foil, and refrigerate overnight.
Topping: Stir together ingredients in medium bowl. When ready to serve, remove sides of pan and spoon topping over cheesecake.
- I crushed the tortilla chips with a rolling pin.
Makes 12 servings.
Tested in Imperial