Mexican Cheesecake

Mexican Cheesecake

Ingredients

  • 1 cup crushed tortilla chips
  • 2 Tbsp. melted butter
  • 3 (8-oz.) packages cream cheese, softened
  • 1 cup ricotta cheese
  • 4 eggs
  • 10 oz. grated Cheddar cheese
  • 1 (4.5-oz.) can chopped green chilies
  • 1/4 cup chopped fresh cilantro (optional)
  • Salt and pepper
  • 1 cup sour cream
  • 1/2 cup salsa or picante sauce

Directions

  1. Combine tortilla chips and butter, and press into bottom of a lightly greased 9 inch spring form pan.
  2. Bake at 350° for 15 minutes.
  3. Beat cream cheese and ricotta with a mixer.
  4. Gradually add in eggs, 1 at a time, beating until blended after each addition.
  5. Add in Cheddar cheese, green chilies, and, if desired, cilantro.
  6. Season with salt and pepper to taste Pour cream cheese mixture into prepared crust.
  7. Bake at 350° for 45 to 1 hour or until set.
  8. Remove from oven, and let cool 30 minutes before removing ring.
  9. Cool completely.
  10. Combine sour cream and salsa; spread over top of cooled cheesecake.
  11. Refrigerate 8 hours or overnight.
  12. Top with olives, peppers, tomatoes, and cheeses.
  13. It is versatile enough that you can add anything you want to the top