1 c Cottage cheese
3 pk Cream cheese; softened (8 oz
; each)
1 c Sour cream
1 1/2 ts Salt
4 Eggs
3 1/4 c Grated sharp Cheddar cheese;
-divided
2 sm Cans; (8 oz each) chopped
; chili peppers,
; drained
6 tb Diced jalapeno peppers;
-(bottled variety)
Or; (6 to 8)
; to taste
Process the cottage cheese in a food processor or blender until smooth and
creamy. Then transfer to a large mixing bowl. Add the cream cheese, sour
cream and salt, then beat on the low speed setting of an electric mixer
until smoothly blended. Add the eggs, one at a time, beating well (still on
low speed setting) after each addition. Fold in 3 cups of the shredded
cheddar cheese and all of the chili and jalapeno peppers. Spoon the mixture
into a lightly greased (a non-stick spray is fine) 9×3-inch springform pan.
Then sprinkle the remaining 1/4 cup of cheddar cheese over the top of the
mixture. Bake in a 325-degree oven for 1 hour and 20 minutes. Cool. Cover
and chill well, 2 to 3 hours or overnight, if desired. Run a sharp knife
around the edge of the cheesecake, then loosen and remove the rim of the
springform pan. Place cheesecake on a large serving platter and garnish
with one or more of the following: whole fresh hot peppers; diced tomatoes;
diced green onions; sliced green and/or black olives; bottled picante
sauce; sour cream; grated Monterey Jack cheese or sharp Cheddar cheese or
fresh cilantro.
Yields
1 servings