Monterey Cheesecake

Monterey Cheesecake Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Monterey Cheesecake is a delicious and unique twist on the classic cheesecake recipe. This savory cheesecake is made with a crunchy corn chip crust, creamy cheese filling, and topped with fresh avocado slices and bell peppers. It's the perfect appetizer or snack for any occasion.

History

The origins of Monterey Cheesecake are a bit unclear, but it is believed to have been inspired by the flavors of the Monterey Bay area in California. The combination of creamy cheese, spicy peppers, and fresh avocado is a nod to the region's rich culinary heritage.

Ingredients

1.5 cups finely crushed corn chips
2.75 cups shredded monterey jack cheese with peppers, divided
2 tbsp LAND O LAKES butter, melted
2 packages cream cheese, softened
2 large eggs
1 garlic clove, pressed
1 tsp ground cumin
0.25 tsp salt
0.25 tsp ground red pepper
3 large california avocados, peeled, sliced, and divided
1 (8 oz (227 g)) container sour cream
REYNOLDS Crystal Clear Plastic Wrap
1 small red bell pepper, chopped
Large corn chips

How to prepare

Combine crushed corn chips, 0.25 cup of shredded cheese, and butter. Press the mixture in the bottom and up the sides of a lightly greased 9-inch springform pan.
Bake at 325°F for 10 minutes.
Cool on a wire rack.
Beat cream cheese at medium speed with an electric mixer for 3 minutes or until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in the remaining 2.5 cups of shredded cheese, garlic, and the next 3 ingredients.
Spread half of the mixture in the prepared pan.
Arrange 1 sliced avocado over the top and spread with the remaining cream cheese mixture.
Bake the cheesecake at 325°F for 30 minutes.
Cool for 10 minutes on a wire rack.
Gently run a knife around the sides of the pan.
Cool completely.
Spread sour cream evenly over the top, cover with plastic wrap, and chill for 8 hours.
Arrange chopped bell pepper and the remaining sliced avocado on top.
Serve with corn chips.

Variations

Add cooked and crumbled bacon to the cheese filling for a smoky flavor.
Top the cheesecake with salsa or guacamole for an extra kick of flavor.

Cooking Tips & Tricks

Make sure to use softened cream cheese for a smooth and creamy filling.

- Press the corn chip crust firmly into the pan to ensure it holds together.

- Chill the cheesecake for at least 8 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve Monterey Cheesecake as an appetizer or snack at your next gathering. Pair it with a side salad or fresh fruit for a complete meal.

Cooking Techniques

Be sure to beat the cream cheese until light and fluffy for a smooth filling.

- Allow the cheesecake to cool completely before adding the sour cream topping.

Ingredient Substitutions

Use crushed tortilla chips instead of corn chips for a different flavor.

- Substitute Greek yogurt for sour cream for a lighter option.

Make Ahead Tips

Monterey Cheesecake can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the cheesecake with fresh cilantro, sliced jalapenos, or a drizzle of hot sauce for a colorful and flavorful presentation.

Pairing Recommendations

Serve Monterey Cheesecake with a crisp white wine or a cold beer to complement the savory flavors.

Storage and Reheating Instructions

Store any leftovers of Monterey Cheesecake in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 325°F for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Monterey Cheesecake contains approximately 300 calories.

Carbohydrates

Each serving of Monterey Cheesecake contains approximately 15 grams of carbohydrates.

Fats

Each serving of Monterey Cheesecake contains approximately 20 grams of fats.

Proteins

Each serving of Monterey Cheesecake contains approximately 8 grams of proteins.

Vitamins and minerals

Monterey Cheesecake is a good source of vitamin C, vitamin A, and calcium from the avocado, bell peppers, and cheese.

Alergens

This recipe contains dairy (cream cheese), eggs, and corn chips, which may be allergens for some individuals.

Summary

Monterey Cheesecake is a rich and flavorful dish that is high in fats and proteins, making it a satisfying and indulgent treat.

Summary

Monterey Cheesecake is a unique and delicious dish that combines the flavors of creamy cheese, spicy peppers, and fresh avocado. With a crunchy corn chip crust and a creamy filling, this savory cheesecake is sure to be a hit at your next gathering.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, many years ago, when I stumbled upon the recipe for Monterey Cheesecake. I was visiting a dear friend in Monterey, California, and she invited me over for dinner. As soon as I walked into her cozy kitchen, I was greeted by the most delightful aroma of vanilla and cream cheese.

My friend, Sarah, was busy whipping up a creamy cheesecake with a graham cracker crust. She had learned the recipe from her own grandmother, who had passed it down through the generations. As I watched her effortlessly mix the ingredients together, I knew that I had to learn how to make this delicious dessert.

After dinner, Sarah graciously shared the recipe with me. She explained each step in detail, from crushing the graham crackers for the crust to baking the cheesecake in a water bath. I took notes diligently, eager to recreate the decadent treat in my own kitchen.

When I returned home, I wasted no time in trying out the recipe for myself. I gathered all the ingredients and followed Sarah's instructions to a tee. The kitchen was filled with the sweet scent of vanilla and cream cheese as the cheesecake baked in the oven. I couldn't wait to taste the finished product.

When the cheesecake was finally ready, I took a bite and was transported to a world of creamy goodness. The smooth texture of the cheesecake paired perfectly with the crunchy graham cracker crust. The hint of lemon zest added a refreshing touch to the rich dessert. I knew right then and there that this recipe would become a staple in my own collection.

Over the years, I have made this Monterey Cheesecake countless times, each time bringing smiles to the faces of my loved ones. I have tweaked the recipe here and there, adding my own personal touch with a dollop of whipped cream or a drizzle of caramel sauce. But the essence of the recipe remains the same, a tribute to friendship and the joy of sharing good food with others.

I have shared the recipe with friends and family, passing it on to the next generation just as Sarah's grandmother did for her. The tradition lives on, and I am proud to be a part of it. Each time I make this cheesecake, I am reminded of that warm summer day in Monterey, where I first discovered the magic of this timeless recipe.

As I write this, I can't help but smile at the memories that flood back to me. The laughter shared with friends, the joy of creating something delicious from scratch, and the satisfaction of knowing that a simple recipe can bring so much happiness. This Monterey Cheesecake will always hold a special place in my heart, a reminder of the power of good food and good company.

And so, I will continue to make this cheesecake for years to come, sharing it with new friends and old, passing on the recipe and the love that goes into each bite. The memory of discovering this recipe for the first time is a cherished one, and I will hold onto it dearly for the rest of my days.