Tuesday, July 14, 2015

Mexican Cheesecake



1 c. crushed tortilla chips (I used scoops)
2 Tbs. melted margarine
3 pkg (8 oz) 1/3 less fat cream cheese, softened
1 c. ricotta, light
4 eggs
1 bag Sargento reduced fat shredded cheddar cheese
4.5 oz. can chopped green chiles
1/4 c. fresh cilantro

Preheat the oven to 350 degrees. Line the bottom of a springform pan with a round piece of parchment and spray with non stick cooking spray (or just use spray). In a medium size Ziplock bag, crush the tortilla chips using a rolling pin. Add the melted butter to the bag, seal, and shake. Spread out and press the crushed chips onto the bottom of the prepared pan. In an electric mixer, combine the cream cheese, ricotta and eggs together until you reach a smooth consistency. Add in the shredded cheese, green chiles with juice and cilantro. After everything is mixed well, pour out into the prepared pan and spread evenly over the crust. Bake for 50-55 minutes in the oven until the top is golden brown. Let cool fully before removing the ring and refrigerating.

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