Savory Santa Fe Cheesecake Recipes

Steps:

• In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned., In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour into crust. , Place pan on a baking sheet. Bake for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. , Remove sides of pan. Garnish with yellow pepper, onions and tomato.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
• Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
• While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
• Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
• Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
• Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
• Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
• Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

Steps:

• 1. In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325° for 15 minutes or until lightly browned. 2. In a large bowl, beat the cream cheese and eggs on low speed just until combined. Stir in Monterey Jack cheese and chilies; pour over crust. Bake for 30-35 minutes or until center is almost set. 3. Place pan on a wire rack. Spread sour cream over cheesecake. Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight. 4. Remove sides of pan just before serving. Garnish with yellow pepper, onions and tomato. Refrigerate leftovers.

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.
• In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.

Steps:

• Preheat oven to 325 degrees F.
• Mix tortilla chips and melted butter and press into a (9-inch) springform pan.
• Bake for 15 minutes.
• Beat cream cheese and eggs until well blended.
• Add shredded cheese, green chilies, onion, pimientos, Worcestershire sauce and garlic.
• Pour over tortilla chip crust and bake for 30 minutes.
• Serve at room temperature with tortilla chips and salsa.

Steps:

• Combine chicken breasts and teriyaki marinade in a large resealable plastic bag. Marinate in the refrigerator for at least 1 hour.
• Combine cilantro, peanut butter, red wine vinegar, lime juice, brown sugar, garlic, sesame oil, and lime zest in a food processor; blend well. Pour in 1/2 cup olive oil slowly and blend until dressing is smooth. Add pepper; blend again.
• Preheat oven to 350 degrees F (175 degrees C). Spread corn tortilla strips on a baking sheet; drizzle 2 teaspoons olive oil on top.
• Bake in the preheated oven until crispy, 5 to 10 minutes.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Add chicken breasts; cook until browned, 7 to 10 minutes per side. Cool until easily handled, about 5 minutes. Slice into thin strips.
• Toss corn, black beans, and romaine lettuce together in a large bowl. Top with Monterey Jack cheese, chicken, and tortilla strips. Pour dressing over salad.