Salsa De Linda Cheesecake as featured on WGN TV Noon
Lunch break
3 Teaspoons Cornmeal
3 Packages of cream cheese (8 oz. each)
1 Envelope taco seasoning
1/2 Cup sour cream
1/2 Cup Salsa De Linda Authentic Homemade Salsa
2 Eggs, lightly beaten
1 Cup (4 oz.) shredded pepper jack cheese
1 Can (4 oz.) chopped green chilies, drained
1/2 Cup chopped ripe olives
Topping:
1 Cup (8 oz.) sour cream
1/4 Cup sliced ripe olives
1/4 Cup sliced green onions
1/4 Cup Sliced cherry tomatoes
1 Jalapeno pepper, sliced
Tortilla Chips for dipping
Sprinkle bottom of greased 9 inch springform pan with cornmeal then set
aside. In mixing bowl, beat cream cheese until smooth. Add
taco seasoning, sour cream and Salsa De Linda Authentic Homemade
Salsa. Stir in eggs, pepper Jack cheese and chilies. Fold in
olives. Pour over cornmeal. Place pan on a baking sheet.
Bake at 350 degrees for 30-35 minutes or until center is almost
set. Cool on a wire rack for 10 minutes. Carefully run a
knife around edge of pan to loosen, then cool for 1 hour. (Top of
cheesecake may crack.) Refrigerate over night.
Remove sides of pan. Spread sour cream over top and sides of
cheesecake. Arrange olives , onions, tomato slices, and jalapeno
slices on top. Serve with tortilla chips.
Yield:18-20 servings.
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