More Great Recipes: Appetizer

Appetizer Cheesecake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2/3 C finely crushed tortilla chips, any flavor
2 T margarine, melted
1 C cottage cheese
(3) 8 oz. packages of cream cheese
4 eggs
10 oz. shredded sharp cheddar cheese
(1) 8 oz. container of sour cream
(1) 4 oz. can chopped green chiles, ortega or jalapeno
1 tsp Knorr Suiza or chicken consomme (base)
1 C chopped tomatoes
1/2 C green onions, finely chopped
1/2 C sliced pitted ripe olives
1 - 2 avocadoes, sliced, put a few drops of lemon on them to
prevent
browning.


Combine the tortilla chips and margarine and press the mixture onto the bottom of a 9" spring


pan.


Bake for 15 minutes.


Place the cottage cheese in a blender, food processor or mixer and beat until smooth.


Combine the cottage cheese and cream cheese,


mixing a medium speed until well blended.


Add the eggs, one at a time and mix between additions.


Blend in the cheddar cheese and chiles.


Pour the mixture over the baked crust.


Return the pan to the oven and bake for 1 hour at 325F.


Combine the sour cream or option and Knorr or chicken consomme and mix thoroughly.


Spread the mixture over the hot cheesecake;


return to the oven and continue baking for another 10 minutes.


Remove from the oven and let cool slightly. Loosen the cake from the rim of the pan; cool completely before removing the rim.


Refrigerate the cheesecake until ready to serve.


Top with the tomatoes, chives, olives and avocadoes.


I put the olives in the middle and arrange the avocado slices, tomatoes and chives in a pinwheel fashion, but be creative and do


whatever suits your fancy.


Pairs Well With


Notes

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