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“A savoury version of cheesecake that is great topped with your favourite jarred salsa or with the fresh salsa that follows.”
READY IN:
4hrs
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

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

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