Savory Mexican Cheesecake

Yield: one 6 inch cake
Preparation Time: 15 minutes

1/3 cup Refried beans
1/4 cup Bread crumbs
14 ounces Cream cheese, room temperature
1 Egg
1 cup Herdez salsa casera **, strained
2 Green onion
1/2 teaspoon Cumin, ground
1/4 cup Sour cream or low fat yogurt
4 ounces Cheddar cheese

  1. Preheat oven at 300 degrees. Grease a 6 inch cake pan. Cover the outside bottom with foil.
  2. Mix together the beans and the breadcrumbs. Press them in the bottom of the pan.
  3. Beat the cream cheese until soft. Add the egg; mix until completely incorporated. Combine the salsa, onion, cumin and sour cream. Fold by hand the salsa mixture and the cheese into the cream cheese. Transfer into cake pan.
  4. Prepare a Bain Marie. Take a sheet pan at leas 2 inch deep, place the cake in the pan and place it in oven, fill the sheet pan with hot water.
  5. Cover the cake loosely with foil. Bake for about 40 minutes, then uncover and cook for another 10 more minutes or until a toothpick inserted in the center comes out clean.
  6. Turn off oven and leave the door slightly open, let the cake sit inside for 10 more minutes. Then take out of the oven.
  7. Let it cool to room temperature, refrigerate at least 2 hours. Serve with tortilla chips.

** Herdez salsa casera, a traditional Mexican blend of diced tomatoes, onions, cilantro and serrano peppers, this very hot salsa is readily kept in the refrigerator. If you like hot and spicy food, serve as a complement to any meal or eat it as a snack with tortilla chips.


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