Black Bean Cheesecake With Salsa Recipes

SOUTHWESTERN BLACK BEAN CAKES WITH SALSA, FRESH CILANTRO, AND KEY LIME PEPPERED MAYONNAISE

Steps:

• Coat pan with 2 teaspoons peanut oil.
• Combine beans, salsa, green onions, peppers, cilantro, bread crumbs, garlic, and chipotle sauce in a large bowl and mix well, mashing up the beans. Form 12 small patties (about the diameter of a silver dollar and 3/4 to 1-inch thick) and roll in tortilla breading.
• Heat 2 teaspoons peanut oil in a large skillet over medium heat. Fry patties, in batches as necessary, until golden brown and heated through.
• Serve on bed of salsa or cover with salsa and fresh cilantro. Add a small dollop of Peppered Lime Mayonnaise on top and garnish with a twist on lime.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste. Refrigerate if not using immediately.

BLACK BEAN CHEESECAKE WITH SALSA

Steps:

• Lightly grease 9-inch springform pan.
• and line with overlapping tortillas.
• Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa.
• Transfer mixture to prepared springform pan.
• Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours.
• Cool to room temperature on wire rack. Refrigerate overnight.
• Remove side of pan. Cut cheesecake into 8 wedges.
• Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides.
• Garnish each wedge with small dollop of salsa.

BLACK BEAN CHEESECAKE WITH SALSA RECIPE

Steps:

• Lightly grease 9-inch springform pan and line with overlapping tortillas. Beat cream cheese in large bowl until smooth; beat in eggs. Mix in remaining ingredients, except salsa. Transfer mixture to prepared springform pan. Bake at 300 degrees until center is set and sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1-3/4 to 2 hours. Cool to room temperature on wire rack. Refrigerate overnight. Remove side of pan. Cut cheesecake into 8 wedges. Cook wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides. Garnish each wedge with small dollop of salsa

BLACK BEAN CAKES WITH SALSA

Steps:

• Drain 1/2 cup of salsa in colander.
• Seed and finely chop 1/2 the jalapeno, thinly slice remaining half.
• In large bowl mash beans with fork.
• Stir in muffin mix, drained salsa, 2 1/2 tsps chili powder and chopped jalapeno.
• In skillet, heat 1 tbsp oil over med-hi heat.
• Add four 1/2 cup mounds of bean mixture to pan. Flatten mounds with spatula to 3 1/2 round cakes.
• Cook 3 mins each side until browned.
• Remove from pan. Repeat with remaining oil and bean mixture.
• In bowl combine sour cream and 1/2 tsp chili powder.
• Top cakes with remaining salsa, sliced jalapeno and seasoned sour cream.