| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Barbara3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Cottage cheese |
| 3 |
pk |
Cream cheese; softened (8 oz |
|
|
; each) |
| 1 |
c |
Sour cream |
| 1 1/2 |
ts |
Salt |
| 4 |
|
Eggs |
| 3 1/4 |
c |
Grated sharp Cheddar cheese; divided |
| 2 |
sm |
Cans; (8 oz each) chopped |
|
|
; chili peppers, |
|
|
; drained |
| 6 |
tb |
Diced jalapeno peppers; (bottled variety) |
|
|
Or; (6 to 8) |
|
|
; to taste |
INSTRUCTIONS
Process the cottage cheese in a food processor or blender until smooth and
creamy. Then transfer to a large mixing bowl. Add the cream cheese, sour
cream and salt, then beat on the low speed setting of an electric mixer
until smoothly blended. Add the eggs, one at a time, beating well (still on
low speed setting) after each addition. Fold in 3 cups of the shredded
cheddar cheese and all of the chili and jalapeno peppers. Spoon the mixture
into a lightly greased (a non-stick spray is fine) 9x3-inch springform pan.
Then sprinkle the remaining 1/4 cup of cheddar cheese over the top of the
mixture. Bake in a 325-degree oven for 1 hour and 20 minutes. Cool. Cover
and chill well, 2 to 3 hours or overnight, if desired. Run a sharp knife
around the edge of the cheesecake, then loosen and remove the rim of the
springform pan. Place cheesecake on a large serving platter and garnish
with one or more of the following: whole fresh hot peppers; diced tomatoes;
diced green onions; sliced green and/or black olives; bottled picante
sauce; sour cream; grated Monterey Jack cheese or sharp Cheddar cheese or
fresh cilantro.
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