Mexican Cheesecake
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
8 pieces
- Serves:
- 8
ingredients
- 2 cups milk
- 1⁄2 cup sugar
- 1 (8 ounce) package cream cheese, room temperature
- 6 eggs
- 1 teaspoon vanilla extract
- 6 ounces unsweetened baking chocolate
- 2 tablespoons chipotle chiles in adobo, pureed (see note in description)
- caramel sauce, for topping
directions
- Preheat oven to 350°F.
- Grease 9-inch springform pan.
- In saucepan, heat milk until hot but not boiling.
- Pour milk into blender.
- Add sugar and cream cheese and blend until smooth.
- In separate bowl, beat eggs and vanilla.
- Add 1/2 C milk to egg mixture.
- Pour contents of bowl into blender and blend at low speed.
- Melt chocolate in saucepan or in microwave.
- Add chocolate, chipotle to blender and blend at low speed until smooth and well-blended.
- Carefully pour mixture into springform pan.
- Place springform pan in larger pan, filling larger pan with hot water until halfway up side of pan.
- Bake in oven for 30 - 40 minutes or until set.
- Remove springform pan from water bath and set on rack to cool completely.
- After cooled, refrigerate for a couple of hours before serving.
- Drizzle with caramel sauce.
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RECIPE SUBMITTED BY
Current (9/07) review criteria:
5: WOW! This is something with which to impress the guest!
4: We really liked this and will make it again. Instructions were easy to follow.
3: Good basic recipe but needs something to make it a 4 for us and/or there is a problem with instructions.
2: We didn't like the flavor/taste/texture and/or there is a major problem with the instructions.
1: Inedible for us.