Mexican Cheese Cake Recipes

MEXICAN CHEESECAKE

Steps:

• 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° 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.

MEXICAN CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).
• Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.
• Pour mixture on top of crescent rolls.
• Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).
• Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.
• Spread softened butter on top of crescent rolls.
• Sprinkle sugar and cinnamon mixture on top of butter.
• Place in oven for 30-40 minutes depending on your oven.

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

BAKED MEXICAN CHEESE STICKS

Steps:

• Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, cilantro, salt and pepper.
• Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).
• Preheat the oven to 400 degrees F.
• Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.

MEXICAN CHEESE CAKE

Steps:

• Stir cream cheese, sour cream, creamy salad dressing, and taco seasoning together in a bowl until smooth; spread into a flat square or round dish. Spread salsa over cream cheese mixture layer; sprinkle with Cheddar cheese, tomato, green bell pepper, and green onions. Chill until flavors blend, at least 1 1/2 hours.

MEXICAN CHEESECAKE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
• Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
• Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
• Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

SOPAPILLA CHEESECAKE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

MEXICAN CHEESECAKE (SAVOURY)

Steps:

• Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
• When the tortillas are cool, grind very fine in a food processor.
• Place in an airtight bag until ready to use.
• May be done several days ahead.
• Preheat oven to 350 degrees.
• Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
• Tap out excess and reserve for topping.
• In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
• Beat until smooth.
• Fold in the cilantro and beaten egg whites.
• Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
• Wrap bottom of pan in heavy aluminum foil to prevent leaking.
• Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
• Bake for 70 minutes.
• Test center with a knife, which should come out clean.
• Cool in oven with door ajar.
• Remove sides from pan, but leave cake on the pan bottom.
• Place on platter.
• Surround with watercress.
• Place a bouquet of watercress on center of the cake.
• Garnish with crescents of avocado.
• Cut into wedges and serve with tomato salsa on the side.
• The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.

MEXICAN CHEESECAKE

Steps:

• Preheat oven to 350. Grease a 9 X 13 Pyrex dish, let cream cheese soften and melt the butter. Spread one can of croissants on bottom of a greased Pyrex dish. Using a hand mixer combine softened cream cheese with the vanilla and 1 cup of the sugar. Spread the mixture on top of the rolls. Lay the second can of rolls on top of the cheese mixture. Combine remaining 1/2 cup sugar with cinnamon and sprinkle on top. Pour melted butter over all and bake in 350 oven for 30 minutes.