You can substitute your own favorite cheesecake recipe, though to achieve the right look, you'll want to use one that can be baked in a pie plate, rather than in a springform pan. And if you can't find the candies suggested, use your imagination and substitute something different. For instance, I couldn't find black licorice dots to make "sliced olives," so I chopped up black licorice strings to make "chopped olives."
Nacho Cheesecake
Printable Recipe
Adapted from Food Network Magazine
Yield: 1-9 inch cheesecake (approx 10 servings)
Ingredients:
- For the Cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 Tbsp butter, melted
- 16 oz cream cheese, at room temperature
- 2/3 cup sugar
- 1 tsp grated lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 3 large eggs
- Orange food coloring (or yellow and red food coloring)
- Cooking spray
- 1/2 cup sour cream
- 1/4 cup sugar
- For the Chips:
- 2 rolls refrigerated pie dough
- Flour, for dusting
- 1 Tbsp milk
- 4 to 6 Tbsp sugar
- For the Salsa & Garnishes:
- 8 red Swedish Fish
- 1/4 cup strawberry jam
- 3 green licorice twists
- 6 black licorice dots
- 3 Tbsp chocolate covered raisins
- 3 Tbsp sour cream
- Orange food coloring (or yellow and red food coloring)
Preparation:
- Make the cheesecake:
- Preheat oven to 350°F. Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Spray a 9-inch pie plate with cooking spray, then press the graham cracker mixture onto the bottom of the pan. Chill the crust for 15 to 20 minutes.
- Beat the cream cheese with a mixer until smooth. Add the 2/3 cup sugar, the lemon zest, lemon juice, and vanilla; beat well. Beat in the eggs one at a time. Tint the batter orange with the food coloring. Pour the batter into the pan and bake until puffed and almost set, 20 to 30 minutes.
- Mix the sour cream and 1/4 cup sugar; spread over the hot cheesecake and bake 5 more minutes.
- Let cool completely on a wire rack, then chill 2 hours.
- Make the chips:
- Allow pie dough to soften as directed on box. Unroll 1 of the pie dough rolls on a lightly floured surface, flatten slightly. Brush the dough with half the milk and sprinkle with half the sugar. Cut the dough into 2" wide strips.
- Cut each strip of dough into as many 2" wide triangles as possible. Place the triangles on a parchment lined baking sheet.
- Repeat steps 1 and 2 with the remaining roll of pie dough.
- Bake at 450°F until lightly golden, 8 to 10 minutes. Transfer to a wire rack and cool completely.
- Make the salsa & garnishes:
- Cut the Swedish Fish into 1/2-inch pieces and toss with the strawberry jam.
- Cut the green licorice on the diagonal into 1/8-inch thick slices for green "chiles."
- For the "olives," cut the black licorice dots into 1/4-inch thick rounds. Use a straw or pastry tip to remove a circle from the center of each round.
- Tint the sour cream orange with the food coloring to look like melted cheese. Spoon the orange sour cream into a pastry bag.
- Decorate:
- Press the pie crust "chips" into the cheesecake.
- Add the black licorice "olives," the chocolate covered raisins, the green "chiles," and the Swedish Fish "salsa."
- Snip a small corner from the bag of orange sour cream and pipe a few dots on the cheesecake for "melted cheese."
- Refrigerate until ready to serve. (Don't decorate the cheesecake too far in advance of serving. The pie crust "chips" will soften in the refrigerator.)
Happy baking!
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