Mexican Cheesecake - 4 g Carbs, Trace Fiber
From: Light & Tasty December/January 2007, p29
People will rave over this super-easy cheesecake appetizer. Says
Sandy Burkett of Galena Ohio, "I've made this recipe several times
at parties, and people were so surprised it was low fat." Make it
a day ahead for convenience, adding salsa just before serving.
Prep: 20 min
Bake: 30 min + chilling
Servings: 24
2 (8oz pkg) cream cheese, reduced-fat
1 1/4 cups reduced-fat sour cream, divided
1 envelope taco seasoning
3 eggs, lightly beaten
1 1/2 cups (6 oz) sharp cheddar cheese, shredded
1 (4 oz can) chopped green chilies
1 cup chunky salsa, drained
Tortilla chips OR fresh vegetables
In a large bowl, beat cream cheese, 1/2 cup sour cream and taco
seasoning until smooth. Add eggs; beat on low speed just until
combined. Stir in cheddar cheese and chilies.
Transfer to a greased 9-in. springform pan. Place on a baking sheet.
Bake at: 350 degrees F for 25-30 minutes or until center is almost
set. Spread remaining sour cream evenly over top. Bake 5-8 minutes
longer or until topping is set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Just before serving, spread salsa over cheesecake. Serve with tortilla
chips or vegetables.
Servings: 24
Serving Size: 1 slice (calculated without tortilla chips or vegetables)
Nutrition per Serving:
107 Calories, 8g Fat, 5g Saturated Fat, 52mg Cholesterol, 338mg Sodium,
4g Carbs, Trace Fiber, 5g Protein
User Review:
Sep. 04, 2010 by nelda h. till - My husband and I really like this
cheesecake. I only put the salsa on what we were eating at the time.
I have frozen the leftover and look forward to using it when we have
company.
