Cheddar chili cheesecake #2

12 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Butter -- (for pan)
¼ cup Breadcrumbs -- fine,
Toasted
¼ cup Cheddar cheese -- finely
Grated
6 ounces Ham -- thinly sliced
1½ pounds Cream cheese -- room
Temperature
¾ pounds Cheddar cheese -- grated,
Sharpe
1 cup Cottage cheese
¾ cup Chopped green onions
4 Eggs
3 tablespoons Jalapeno pepper -- optional
2 tablespoons Milk
1 Clove garlic -- halved

Directions

Preheat oven to 325 F. 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.

Recipe By : (Bon Appetit, July 1983) From: Mkeri@... (Mike Keri) Date: Sat, 06 Jan 1996 13:21:39 ~0600

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