Thursday, December 9, 2010
Cheddar Chili Cheesecake
1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated cheddar cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper*
2 tb Milk
1 Garlic clove, halved
. *seeded and finely chopped.
Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup
cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of
ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender
or processor until smooth. Pour slightly more than half of filling into prepared pan.
Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on
baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour
with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room
temperature before serving.
Cheddar Chili Cheesecake
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