Firehouse Spicy Spreadable Cheesecake


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 cups Ritz crackers

4 tablespoons butter, melted


Cheesecake:

6 ounces sharp cheddar cheese

1 teaspoon lime zest

1 tablespoon flour

2 tablespoons cornstarch

3 pkgs. (8 oz. each) cream cheese

1 tablespoon lime juice

2 large eggs

1/2 cup white onion, minced

1 tablespoon horseradish

1-1/2 teaspoons Tabasco sauce

1/2 teaspoon oregano

1/2 teaspoon cumin

1 teaspoon garlic powder

1/4 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

Topping:

1-1/2 cups sour cream

2 tablespoons lime juice

1 teaspoon lime zest

1 tablespoon sugar

1/4 teaspoon Tabasco sauce

Garnish:

cheddar cheese

tomatoes
green onions

salsa, optional

crackers

tortilla chips



Directions

Crush Ritz crackers and mix with melted butter. Press into a 9-inch spring form pan. Shred cheddar cheese fine and add lime zest. Toss cheese mixture with flour and cornstarch; set aside.




In electric mixer, cream lime juice and cream cheese until fluffy. Add 1 egg at a time while mixing on low speed. Add minced onion, horseradish, Tabasco sauce, oregano, cumin, garlic powder, salt and pepper and mix only until incorporated. Fold in cheddar cheese mixture, then fold in sour cream by hand. Pour batter into prepared crust.




Bake at 325ºF for 1 hour.




Meanwhile, mix all topping ingredients together and refrigerate until cheesecake is baked. Remove cheesecake from oven after 1 hour - DO NOT OVERBAKE. Spread cold topping over warm cake, return to oven, shut oven off and allow cheesecake to cool in the oven (oven door may be open a crack to speed up the process), this will prevent any cracking. Refrigerate at least 4 hours or overnight, then decorate as desired with grated cheddar cheese, chopped tomatoes, chopped green onions and salsa. Serve with crackers, wheat thins, tortilla chips, etc.


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