Mexican Cheesecake Savoury
Indulge in a bold fusion of creamy decadence and zesty flair with this irresistible Mexican Cheesecake Savoury recipe. Perfect for appetizers, parties, or simply spicing up your dinner table, this dish features a buttery salted cracker or tortilla chip crust that sets the stage for a luscious filling of cream cheese, sour cream, and grated cheddar. Elevated with the vibrant flavors of jalapeños, scallions, cumin, and chili powder, it's a savory twist on a classic cheesecake that delivers a satisfying punch of flavor. Topped with optional fresh cilantro and diced tomatoes, this show-stopping dish is as delightful to look at as it is to eat. Easy to make and uniquely versatile, this savory Mexican cheesecake is a must-try for fans of bold and creative culinary creations!
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Recipe Information
Ingredients
- 200 grams Salted crackers (or tortilla chips)
- 80 grams Unsalted butter
- 500 grams Cream cheese
- 120 grams Sour cream
- 150 grams Grated cheddar cheese
- 3 units Large eggs
- 3 units Jalapeños (finely chopped, seeds removed if less heat is desired)
- 50 grams Chopped scallions (green onions)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 cloves Minced garlic
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 grams Fresh cilantro (chopped, optional for garnish)
- 50 grams Diced tomatoes (optional for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Place the salted crackers or tortilla chips in a food processor and pulse until finely crushed into crumbs. Add the melted butter and blend until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the springform pan to form the crust. Refrigerate the pan for about 10 minutes to set the crust while you prepare the cheesecake filling.
In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sour cream, grated cheddar cheese, and mix well until combined.
Add in the eggs, one at a time, mixing after each addition until fully incorporated.
Stir in the chopped jalapeños, scallions, cumin, chili powder, minced garlic, salt, and pepper. Ensure the mixture is well-blended but avoid overmixing.
Pour the filling over the prepared crust and spread it evenly with a spatula.
Place the springform pan on a baking tray (to catch any potential drips) and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Once baked, turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 15 minutes. Remove and allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, garnish with chopped cilantro and diced tomatoes if desired. Slice and serve chilled for an irresistible savoury treat!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 5.1 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 247 mg | 19% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
