Savoury Jalapeno Cheesecake
- Author
- Byron Bay Chili Co
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Servings
- 8 serves
- Category
- Appetisers
Ingredients
- 500g containers cream cheese, room temperature
- ¼ cup BYRON BAY CHILLI GREEN JALAPENO CHILLI SAUCE
- 2 eggs
- 1 tablespoon minced jalapenos (with or without seeds)
- 1 tablespoon minced fresh coriander
- 2 teaspoons minced garlic
- Salt to taste
- Sliced baguettes, crackers or corn chips to serve
- 4 medium tomatoes, seeded and chopped
- 2 finely sliced spring onions
- 2 tablespoons chopped coriander
- ½ teaspoon minced garlic
- 2 tablespoons BYRON BAY GREEN JALAPENO CHILLI SAUCE
- Salt to taste
Directions
- Oil and line with baking paper a 6" spring form pan
- Combine all cheesecake ingredients in a processor and blend until cream cheese is smooth
- Pour into prepared pan and bake for 30 minutes at 180C
- Let cool for 15 minutes, remove sides of pan and then refrigerate for several hours
- To serve, invert cheesecake on platter and peel off baking paper
- Let stand at room temperature for 1 hour while making the salsa topping
- Combine all ingredients for salsa and spoon over cheesecake just before serving
- Serve on a platter with bread, crackers or chips