Mexican Cheesecake Ole Food

MEXICAN CHEESECAKE

Steps:

• Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
• Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
• Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
• Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

SOPAPILLA CHEESECAKE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

MEXICAN CHEESECAKE

Steps:

• 1. First we make the crust, using a food processor or a blender grind the maria cookies until there is not big pieces at all, in a bowl mix the cookies with the vegetable spread oil, add two spoons to start and add more as needed the dough should be able to stick together but not too soft. With your hands spread the dough over a deep 9 inch baking pan and set aside for later (the thickness will depend on your personal taste).
• 2. Preheat oven at 350 degrees Fahrenheit. In a blender put together the cream cheese, eggs, condense milk, evaporated milk and the lemon juice. Blend until everything comes together.
• 3. Pour the mixture on baking pan with crust (the crust does not need to be bake on separate because the cookies were fully coked) and bake for 45 minutes.

PAY DE QUESO (MEXICAN "CHEESECAKE")

Steps:

• 1. Preheat oven to 350*.
• 2. Mix together the cracker crumbs and butter. Press mixture onto bottom and up sides of a 9" pie plate. Refrigerate until ready to use.
• 3. Beat together the remaining ingredients. Beat on med-high for about 1 minute. Pour into prepared crust.
• 4. Bake 40-45 minutes, until the middle is almost set and jiggles slightly. Refrigerate 3 hours before serving.
• 5. Serve plain, with fruit, or cajeta.

MEXICAN CHEESECAKE

Steps:

• In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.

MEXICAN CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).
• Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.
• Pour mixture on top of crescent rolls.
• Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).
• Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.
• Spread softened butter on top of crescent rolls.
• Sprinkle sugar and cinnamon mixture on top of butter.
• Place in oven for 30-40 minutes depending on your oven.

MEXICAN CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
• In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.