Appetizer Cheesecake
  • 2/3 C finely crushed tortilla chips, any flavor
  • 2 T margarine, melted
  • 1 C cottage cheese
  • (3) 8 oz. packages of cream cheese
  • 4 eggs
  • 10 oz. shredded sharp cheddar cheese
  • (1) 8 oz. container of sour cream
  • (1) 4 oz. can chopped green chiles, ortega or jalapeno
  • 1 tsp Knorr Suiza or chicken consomme (base)
  • 1 C chopped tomatoes
  • 1/2 C green onions, finely chopped
  • 1/2 C sliced pitted ripe olives
  • 1 - 2 avocadoes, sliced, put a few drops of lemon on them to
  • prevent
  • browning.
  1. Combine the tortilla chips and margarine and press the mixture onto the bottom of a 9" spring
  2. pan.
  3. Bake for 15 minutes.
  4. Place the cottage cheese in a blender, food processor or mixer and beat until smooth.
  5. Combine the cottage cheese and cream cheese,
  6. mixing a medium speed until well blended.
  7. Add the eggs, one at a time and mix between additions.
  8. Blend in the cheddar cheese and chiles.
  9. Pour the mixture over the baked crust.
  10. Return the pan to the oven and bake for 1 hour at 325F.
  11. Combine the sour cream or option and Knorr or chicken consomme and mix thoroughly.
  12. Spread the mixture over the hot cheesecake;
  13. return to the oven and continue baking for another 10 minutes.
  14. Remove from the oven and let cool slightly. Loosen the cake from the rim of the pan; cool completely before removing the rim.
  15. Refrigerate the cheesecake until ready to serve.
  16. Top with the tomatoes, chives, olives and avocadoes.
  17. I put the olives in the middle and arrange the avocado slices, tomatoes and chives in a pinwheel fashion, but be creative and do
  18. whatever suits your fancy.