STRAWBERRY CHEESECAKE CHIMICHANGAS
Fry up a sweet twist on a savory Tex-Mex favorite with a quick and easy recipe for strawberry cheesecake-filled dessert chimichangas.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
- Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
- Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
- Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
- Working in batches, fry the chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.
- Remove all toothpicks from the chimichangas and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 168 kcal, Carbohydrate 30 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 214 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
MEXICAN CHEESECAKE
People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
SAVORY SNACKTIME CHEX® MIX
Party time? Bring on the snack mix!
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- In large microwavable bowl, mix cereals, pretzels and peanuts.
- In 2-cup microwavable measuring cup, microwave butter on High about 40 seconds or until melted. Stir in remaining ingredients. Pour over cereal mixture; stir until evenly coated.
- Microwave uncovered on High 4 to 5 minutes, stirring every 2 minutes, until mixture just begins to brown. Spread on paper towels to cool. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1/2 Cup, Sodium 250 mg, Sugar 1 g, TransFat 0 g
SAVORY CHEESECAKE
Provided by Alton Brown
Time 2h34m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.
- In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.
SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
MEXICAN CHEESECAKE (SAVOURY)
This is a savoury cheesecake best served as an appetizer or a main course, accompanied by a lovely, leafy salad.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
- When the tortillas are cool, grind very fine in a food processor.
- Place in an airtight bag until ready to use.
- May be done several days ahead.
- Preheat oven to 350 degrees.
- Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
- Tap out excess and reserve for topping.
- In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
- Beat until smooth.
- Fold in the cilantro and beaten egg whites.
- Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
- Wrap bottom of pan in heavy aluminum foil to prevent leaking.
- Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
- Bake for 70 minutes.
- Test center with a knife, which should come out clean.
- Cool in oven with door ajar.
- Remove sides from pan, but leave cake on the pan bottom.
- Place on platter.
- Surround with watercress.
- Place a bouquet of watercress on center of the cake.
- Garnish with crescents of avocado.
- Cut into wedges and serve with tomato salsa on the side.
- The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.
Nutrition Facts : Calories 521.2, Fat 42.9, SaturatedFat 26.5, Cholesterol 230.3, Sodium 1062.9, Carbohydrate 15.9, Fiber 2.1, Sugar 3.5, Protein 20.1
SAVORY TEX-MEX CHEESECAKE
Get out the springform pan and fill it with a savory cheesecake they won't soon forget. This crowd-pleaser features classic Tex-Mex ingredients.
Provided by My Food and Family
Categories Dairy
Time 5h30m
Yield 25 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Mix cracker crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and egg in large bowl with mixer until blended. Blend in sour cream. Add shredded cheese, 1/3 cup salsa and cilantro; mix well. Pour over crust.
- Bake 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining salsa just before serving.
Nutrition Facts : Calories 90, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SAVORY SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
TACO CHEESECAKE
One taste of Judy Eckert's eye-catching appetizer proves cheesecake isn't just for dessert. "This savory variation is a crowd favorite at parties," she notes from Fulton, New York.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 18-20 servings.
Number Of Ingredients 16
Steps:
- Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside. In a bowl, beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa. Stir in the eggs, pepper Jack cheese and chilies. Fold in olives. Pour over cornmeal. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool for 1 hour. (Top of cheesecake may crack.) Refrigerate overnight., Remove sides of pan. Spread sour cream over top and sides of cheesecake. Arrange olives, onions, tomato slices and jalapeno slices on top. Serve with crackers.
Nutrition Facts :
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Reviews 5Category APPETIZERCuisine MexicanTotal Time 1 hr 5 mins
- Combine tortilla chips and butter. Press into a bottom of a lightly greased 9 inch springform pan. Bake for 10 mins
- In a large bowl, beat cream cheese and cheese and beat with an electric mixer until light and fluffy. Bean in 8 oz sour cream. Add eggs, one at a time; beat on low speed just until combined. Stir in salsa and chilies.
- Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 40 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set.
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