Ingredients Weight Measure
Tortilla chips 3 cups
Butter, melted 1 cup


Ingredients Weight Measure
Cream cheese 1-1/2 lbs.
Pepper Jack cheese, grated 1 lb.
TABASCO® brand Green Jalapeño Pepper Sauce 2 fl. oz.
Sofrito (Goya® brand) 6 Tbsp.
Eggs 9 ea.
Heavy cream 4 fl. oz.


  1. For the Crust, grind tortilla chips in a food processor until they are ground into a meal.
  2. Mix with butter; place in the bottom of a 10" springform pan.
  3. For the Filling, mix all ingredients in a food processor and run until very smooth.
  4. Pour into springform pan over crust.
  5. Place cheesecake on a sheet pan and fill sheet pan with water.
  6. Place in preheated 350°F oven for 45 minutes.
  7. Lower heat to 300°F and bake for another 45 minutes.
  8. Remove from oven and allow to cool to room temperature.
  9. Remove springform ring and cut cake into 12 pieces.
  10. Serve chilled with any salsa recipe.

Yield: 12 servings