Cheddar and Ham Cheesecake
Rich Cheesy Cheesecake
Often when you think of cheesecake, you think of dessert. There is nothing better than a creamy smooth rich Cherry Cheesecake. But what you might not know is cheesecake can be for breakfast too.
OK, I admit have had dessert for breakfast. This recipe isn’t dessert. It reminds me more of a velvety rich quiche.
1/4 c fine breadcrumbs, toasted
8 oz thinly sliced ham
(3) 8 oz packages cream cheese, let stand at room temperature.
16 oz sharp cheddar, grated
1 c cottage cheese, small curd
1 c chopped onion
1 tsp chili powder
1/4 tsp cilantro
2 Jalapenos, minced
2 Tb Milk
1 Garlic clove, halved, seeded and finely chopped
Directions for outer coat of cheesecake:
1. Preheat oven to 325.
2. Butter 9" springform pan evenly.
3. Mix breadcrumbs and 1/4 cup of the cheddar cheese.
4. Sprinkle mixture into pan, turning to coat.
5. Refrigerate to allow it to set up.
Directions for remaining:
1. Set aside half of the ham slices. Dice the other half.
2. Mix diced ham with remaining ingredients in blender until smooth.
3. Pour slightly more than half of filling into prepared cooled pan.
4. Top with reserved ham slices in even layer.
5. Cover with remaining filling.
6. Set pan on baking sheet. Bake 85 minutes.
7. Turn oven off and cool cheesecake about 1 hour with oven door slightly ajar.
8. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.
As an added touch, try a little salsa on each slice.
Kitchen Preparation For The Cook
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