Cheddar chili cheesecake

12 servings

Ingredients

Quantity Ingredient
1½ tablespoon Butter (for pan)
¼ cup Fine breadcrumbs, toasted
¼ cup Finely grated ched. cheese
6 ounces Thinly sliced ham
1½ pounds Cream cheese, room temp.
¾ pounds Sharp cheddar, grated
1 cup Cottage cheese
¾ cup Chopped green onion
4 Eggs
3 tablespoons Jalapeno pepper*
2 tablespoons Milk
1 Garlic clove, halved

Directions

*seeded and finely chopped Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and ¼ cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1¼ hours.

Turn oven off and cool cheesecake about 1 hour with door ajar.

Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. (Bon Appetit, July 1983)

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