Spicy Chili Cheesecake

Ingredients for 1 servings:

• 350 g chips (tortilla), crumbled
• 6 tbsp butter, melted
• 2 packs of cream cheese, natural, room temperature
• 3 eggs
• 55 g flour
• 350 ml sour cream
• 1 clove(s) garlic, finely chopped
• 130 g chili pepper(s), green or pepper, pickled
• 1 chili pepper(s), fresh, red or jalapeno, seeds removed, finely chopped
• 450 g cheese, grated
• Cherry tomatoes, chopped
• spring onion(s)
• Olives, black

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Appetizer – Jalapenp Cheesecake

Preheat the oven to 150°C. Grease a springform pan. Pour the melted butter over the crumbled tortilla chips and press the mixture firmly into the bottom of the springform pan. Bake for about 10 minutes, then remove and let cool. Using a hand mixer, beat the cream cheese until fluffy, then add the eggs, one at a time. Add the flour and continue mixing, then add the sour cream and mix until smooth. Stir in the garlic, chilies, and fresh chilies, then fold in the grated cheese with a wooden spoon. Pour the filling onto the tortilla base and bake for 1 hour at 160°C. Turn off the oven, but leave the cake in the closed oven for another hour. Remove from the oven and let cool completely. Now run a knife around the edge of the pan. BUT DO NOT remove the springform wheel – IMPORTANT. Cover with foil and refrigerate for 1 hour. Just before serving, remove the dish and garnish with chopped tomatoes, onions, and olives. Delicious with baguette or ciabatta bread!