Tex Mex Cheese Cake Recipes

SAVORY TEX-MEX CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cracker crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and egg in large bowl with mixer until blended. Blend in sour cream. Add shredded cheese, 1/3 cup salsa and cilantro; mix well. Pour over crust.
• Bake 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining salsa just before serving.

TEX MEX CHEESE CAKE

Steps:

• Butter spring form pan, coat with tortilla crumbs--set aside.
• Beat cream cheese, ricotta and jack cheese adding seasoning mix and adobo sauce beating in with electric mixer or in a food processor.
• Add eggs one at a time beating well after each addition.
• Separate batter in half--add salsa to one half and chipotles and scallions to the other half.
• Layer in spring pan.
• Bake at 325°F for 45 minutes.
• Spread sour cream sprinkle shredded cheese and bake 10 minutes.
• Cool in pan.
• Cover and wrap in plastic.
• Refrigerate 8 hours or overnight.
• Slide knife around edge of pan and remove to serve. Place on platter and garnish with toppings.
• Scoop with tortilla chips.

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.

TEX-MEX SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
• In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
• Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
• Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
• For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

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.

TEX-MEX MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile in 5-quart Dutch oven, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain, and set aside. Add bell pepper, poblano chiles and onion to Dutch oven; cook 6 to 7 minutes, stirring frequently, until onions start to soften. Stir in beef, taco seasoning mix and water; heat to simmering. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to medium bowl; reserve.
• In 4-cup glass measuring cup, mix milk and cream. Return Dutch oven to low heat; melt 3 tablespoons of the butter in Dutch oven. With whisk, stir in flour and salt until smooth. Increase heat to medium-high; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir pasta into cheese sauce. Remove from heat. Pour half of pasta mixture into baking dish. Top with meat mixture, then remaining pasta mixture.
• Bake 20 to 25 minutes or until edges are bubbly.
• Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Stir in bread crumbs; toast 4 to 5 minutes, stirring constantly, until crumbs are golden brown. Sprinkle over pasta mixture; top with cilantro.