PEPPER JACK CHEESECAKE WITH TABASCO®-SEASONED FOCACCIA CRACKERS

Ingredients Weight Measure
Tortilla chips, crushed 1 cup
Butter, melted 3 Tbsp.
Cream cheese 16 oz.
Sour cream 2 cups
Pepper Jack cheese 2 cups
Green chiles 4 oz.
TABASCO® brand Chipotle Pepper Sauce 2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Garlic, minced 1 tsp.
Olive oil 1/4 cup
Salt to taste
Pepper to taste
Focaccia bread, cut into 1/2" slices 18 slices
Parmesan cheese 3 Tbsp.
Fresh tomato salsa 1 cup
Cilantro leaves, whole 1/4 cup

Method

  1. Combine tortilla chips and melted butter and press into the bottom of a spring-form pan. Bake in a 350°F oven for 15 minutes.
  2. Combine cream cheese and eggs in a large bowl and beat with an electric mixer until smooth. Add sour cream, Pepper Jack cheese, green chiles and TABASCO® Chipotle Pepper Sauce and combine thoroughly.
  3. Pour cheese mixture into crust and bake for 35-40 minutes in a 350°F oven. Remove from oven and allow to cool. When cool, remove from spring-form pan and slice.
  4. Combine TABASCO® Green Jalapeño Pepper Sauce, garlic, olive oil, and salt and pepper. Lay sliced focaccia flat on a baking tray and brush with olive oil mixture. Sprinkle with Parmesan cheese and bake in a 350°F oven for 12-15 minutes until golden brown and crispy.
  5. To assemble, slice cheesecake and serve with focaccia crisps, fresh salsa and cilantro leaves.

Yield: 6 servings