MEXICAN CHEESECAKE
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½ cup boiling water
2 tsp chicken bouillon
Three 8-ounce packages cream cheese, at room temperature
1½ tsp chili powder
1 tsp taco sauce
2 large eggs
4 ounce can diced chiles, squeezed dry
salsa to top cheesecake
1. Preheat oven to 350°F. Spray 9-inch springform pan with cooking spray.
2. In a small bowl, mix water and bouillon.
3. In a large bowl, blend cream cheese, chili powder, and taco sauce until smooth. Add eggs and beat well. Blend in chicken bouillon mixture. Stir in chiles.
4. Pour mixture into prepared pan. Bake 30 minutes. Remove from oven and cool 15 minutes. Slide a knife around the edge of the pan and remove ring. Top with desired salsa. Can be served warm or at room temperature. Serve with tortilla chips or corn chips for dipping.
Yield: 1 big cheesecake-sized dip
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“WOW! We had this at a football playoff party and it was super addicting. Everyone liked this appetizer the best. Completely delicious!”
-San Diego, CA
