Salsa Cheesecake Recipe for Cinco de Mayo
Even though Cinco de Mayo is a Mexican holiday, people in the United States have adopted it, too. For Mexican nationals, it’s a day that commemorates the Mexican victory at the Battle of Puebla on May 5, 1862. In the United States, the holiday has taken on a slightly different meaning. Mostly, it’s a chance to hang out with friends, eat Mexican food, and have a margarita!
Are you celebrating Cinco de Mayo this year? If so, and you love cheesecake, this recipe is for you! It is unique because it’s cheesecake made with salsa and served with guacamole and tortilla chips. That makes it the perfect treat for your Cinco de Mayo party!
Salsa Cheesecake Recipe
Adapted from Taste of Home
2, 8 ounce packages cream cheese, softened
2 cups shredded Monterey Jack cheese
2 cups sour cream
3 large eggs
1 cup salsa of choice
1, 4 ounce can chopped green chillies, drained
For the garnish:
Preheat oven to 350 Degrees Fahrenheit.
In a small dish, lightly beat the eggs with a fork. Add cream cheese and Monterey Jack cheese to a medium-sized mixing bowl. Beat on medium speed until fluffy. Add one cup of the sour cream and beat until smooth. Add eggs. Beat on low speed until they’re well incorporated. Using a wooden spoon, gently stir in the salsa and chilies.
Spray a 9 inch spring form pan with cooking spray. Add salsa cheesecake mixture. Place pan on a baking sheet and bake for 40-45 minutes until the center is a few minutes away from setting all the way through. Take the pan out of the oven.
Spread the remaining cup of sour cream on the top of the cheesecake.
Place the pan directly on cooling rack and let cool for fifteen minutes. Run a knife along the edge of the pan to loosen the sides. Let cool an additional hour on the countertop. Put in the refrigerator for at least five hours before serving. Remove from pan just before serving. You may need to loosen the sides again before you take it out.
Place cheesecake slices on individual plates. Add a dollop of guacamole and sour cream and a handful of tortilla chips. Salsa and diced tomatoes also make a great garnish. Since this cheesecake is on the savory side, you may want to serve it as an appetizer.
This cheesecake recipe doesn’t normally have a crust because the end result is something that is a cross between a dip and a cheesecake, which makes a crust unnecessary. However, if you would like to make it with a crust this recipe uses tortilla chips, which is a perfect complement to the mild salsa flavor. Just press the crust directly into the spring form pan before adding the cheesecake mixture.