 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This was given to me by a chef at the Cohutta Srings Conference Center in Georgia. I haven't made it yet, but he told me everybody loves it(and he serves hundreds of people!). Ingredients:
1 1/2 tablespoons butter (for pan) |
1/4 cup fine breadcrumbs, lightly toasted |
1/4 cup finely grated sharp cheddar cheese (for bottom layer) |
6 ounces stripples imitation bacon (or use real bacon) |
1 1/2 lbs cream cheese, room temperature (3-8 oz. pkgs.) |
3/4 lb sharp cheddar cheese, grated |
1 cup cottage cheese |
3/4 cup chopped green onion |
4 eggs |
3 tablespoons seeded and finely chopped jalapeno peppers |
2 tablespoons milk |
1 clove garlic, halved |
Directions:
1. Preheat oven to 325*.
2. Butter 9 inch springform pan (If you don't have one, just use a pie pan or a quiche pan).
3. Mix breadcrumbs and the 1/4 cup cheddar.
4. Sprinkle mixture into pan, turning to coat.
5. Refrigerate.
6. Dice the stripples (or bacon), mix with remaining ingredients in blender or processor until smooth.
7. Pour mixture into prepared pan.
8. Set pan on baking sheet.
9. Bake 1 1/4 hrs.
10. Turn oven off and cool cheesecake about 1 hour with door ajar.
11. Transfer cheese cake to rack.
12. Remove sides of pan.
13. Cool cheesecake to room temperature before serving.
14. Makes 40-60 appetizer servings.
|
|