Fiesta Cheesecake Recipes

FIESTA CHEESECAKE

Steps:

• Combine tortilla chips and butter; press onto bottom of a lightly greased 9-inch springform pan.
• Bake at 325 degrees for 15 minutes.
• Cool on a wire rack.
• Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs, one at a time, beating after each addition.
• Stir in cheese, chiles, and ground red pepper.
• Pour into prepared pan, and bake at 325 degrees for 30 minutes.
• Cool 10 minutes on a wire rack.
• Place on a bed of fresh cilantro or parsley, if desired.
• Gently run a knife around edge of pan to release sides, and let cool completely.
• Spread sour cream evenly over top; cover and chill.
• Arrange green pepper and remaining ingredients on top as desired.

FABULOUS FIESTA CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; lightly flour. In medium bowl, mix flour, 1/2 cup cocoa, the baking soda and salt; set aside.
• In large bowl, beat brown sugar and butter with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in 1 tablespoon liqueur and 1/2 teaspoon vanilla. Beat flour mixture and sour cream alternately into sugar mixture on low speed just until combined. Stir in boiling water until blended. Pour into pans.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• In food processor, place chocolate chips; cover and process until finely ground. In 1-quart saucepan, heat 1/3 cup of the 1 1/3 cups whipping cream and the granulated sugar over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of bowl. Add 1/2 cup liqueur, the oil and 1 tablespoon vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature.
• In chilled large bowl, beat remaining 1 cup whipping cream with electric mixer on high speed just until soft peeks form. Gently stir whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
• In another chilled large bowl, beat all frosting ingredients except chocolate leaves with electric mixer on high speed until stiff.
• Split each cake horizontally to make 2 layers. Place 1 layer on serving plate; spread with one-third of the mousse. Repeat with remaining layers. Frost side and top of cake with frosting. Garnish with chocolate leaves. Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store in refrigerator.

FIESTA CHEESECAKE RECIPE

Steps:

• 1. Combine tortilla chips and butter; press in bottom of a lightly greased 9-in springform pan. Bake at 325 for 15 minutes. Cool on a wire rack. 2. Beat cream cheese at medium speed with an electric mixer for 3 minutes or until fluffy; add eggs, one at a time, beating after each addition. Stir in shredded cheese, chilies, and ground red pepper. 3. Pour mixture into prepared pan, and bake at 325 for 30 minutes. Cool 10 minutes on a wire rack. Gently run a knife around the edges of the pan to release sides; carefully remove the sides of the pan. Let cool completely on a wire rack 4. Spread sour cream evenly over top; cover and chill. 5. Arrange green onions and next 2 ingredients on top as desired. Place on a bed of cilantro, if desired. Serve with tortilla chips.

FIESTA CHEESE BALL

Steps:

• In a small bowl, beat cream cheese. Add the cheese, cilantro, onion, chili powder. garlic. garlic salt. oregano, red pepper flakes, cumin and hot pepper sauce. Cover and refrigerate for at least 1 hour. , Shape into a ball. Roll in parsley. Cover and refrigerate for 8 hours or overnight. Serve with crackers.

FIESTA CHEESECAKE

Steps:

• Grease the bottom of a 9-inch springform pan; line the side with parchment paper.
• Set the pan on a large square of heavy-duty foil; press up the side of the pan.
• Set aside.
• In a small bowl, mix together the ground tortilla chips, flour and butter; press into the prepared pan.
• Bake in the centre of a 350°F oven until firm, about 10 minutes.
• Meanwhile, in a large bowl, beat the cream cheese until fluffy; beat in the eggs, one at a time.
• Beat in the lime juice, chili powder, cumin, oregano, salt and hot pepper sauce; blend in the sour cream.
• Pour over the base.
• Set the springform pan into a larger pan; pour enough hot water into the larger pan to come 1 inch up the side.
• Bake in the centre of a 325°F oven until the edge is set but the centre still jiggles slightly, about 35 minutes.
• Run a hot wet knife around the inside of the pan.
• Turn the oven off.
• Let stand in the oven for 1 hour.
• Remove from the water and transfer to a rack; remove the foil and let cool.
• Cover and refrigerate until set, about 2 hours.
• For the salsa, stir the tomatoes, peppers, onions, garlic, coriander, lime juice, salt, pepper, and hot pepper sauce together in a medium bowl.
• Using a slotted spoon, spoon the salsa over the cheesecake.
• Serve with additional tortilla chips.