2/250g 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 BBCC Green Jalapeno Chilli Sauce
Salt to taste

Cooking Instructions

Oil and line with baking paper a 6” spring form pan. Combine all ingredients in a processor and blend until cream cheese is smooth. Pour into prepared pan and bake for 30 minutes at 180°. 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, so people can spoon a bit onto their favourite dip carrier.

an exceptional snack for your party