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Mexican Cheesecake with Salsa Rojo and Guacamole
From Stop and Smell the Rosemary
Salsa Rojo:
3 large tomatoes, peeled, seeded and diced
1 red onion, minced
1 clove garlic, minced
2 Serrano chile peppers, seeded and minced
1 bunch fresh cilantro, minced
¼ cup fresh lime juice
Salt
Freshly ground pepper
Cheesecake:
1½ cups crushed tortilla chips
4 Tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
2 cups Monterey Jack cheese or Jalapeño Jack cheese, shredded
3 large eggs
½ cup plus ½ cup sour cream
1 can (4½ ounces) diced green chiles
1 cup picante sauce
Guacamole:
2 avocados, pitted and peeled
2 Tablespoons minced onion
1 teaspoon chopped fresh cilantro
Juice of ½ lime
Dash of Tabasco sauce
1 teaspoon minced fresh jalapeño
Salt
Salsa Rojo: Combine tomatoes, onion, garlic, Serranos, cilantro, and lime juice in a serving bowl. Season with salt and pepper. Cover and chill.
Cheesecake: Preheat oven to 350 degrees. Combine chips and butter. Press mixture into bottom of a greased 9-inch spring-form pan. Bake 10 minutes. Combine cream cheese and Monterey Jack in a food processor. Add eggs and ½-cup sour cream and pulse to combine. Add green chiles and picante sauce. Pulse again to thoroughly combine. Pour cheese mixture over crust and spread evenly. Place pan on a baking sheet and bake 40 minutes. Spread remaining ½ cup sour cream on hot cheesecake. Cool to room temperature and chill.
Guacamole: Mash avocados with a fork in a medium bowl. Add onions, cilantro, lime juice, Tabasco, and jalapeño, mixing well. Season with salt.
To serve, unmold cheesecake onto a serving platter. Top with dollops of Salsa Rojo and Guacamole. Serve with tortilla chips.
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