Sunday, May 3, 2009

Share my Recipe Sunday - Jalapeno Cheesecake by Sweetpea

This weeks Gem of the Week award goes to Sweet Pea of Newlyweds.
I first looked at this recipe and thought....(that doesn't sound right). But once you read it and really think about it, I bet this taste wonderful!!! The hot of the jalapeno along with the sweet of the cheesecake offset by the salty of the fritos. Yum!!
You will have to go visit her blog to see a step by step picture tutorial of how to make this. It was wonderful. I felt like I was on a cooking show from all her great pics!


Jalapeno Cheesecake


2 Cups Frito’s (crumbs)

4 T butter


3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature

1/4 cup sugar

3 large eggs

1/2 cup heavy cream

1/2 cup water

2 cubes chicken bouillon

1 tbsp. taco sauce

1 T lime juice

1 T tequila

2 T pickled Jalapeno juice

4 oz pickled Jalapenos, chopped

1. Preheat oven to 350 degrees. Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, water, chicken bouillon, taco sauce, lime juice, tequila, jalapeno juice and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place chopped pickled jalapenos on top of cheese cake and slightly press in.

Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

I used 2, 8 inch foil pans and baked for 20-25 minutes, but if you’re using a spring form pan, bake for 45-55 minutes.

5. Bake 20-25 until it is almost done - this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Serve with Jalapeno jelly poured on top, and Fritos!

If you visit Sweet Pea's blog called Newlyweds you will see that she did this for the Daring Bakers Challenge. She has the recipe for "The original Recipe
Abbey’s Infamous Cheesecake" on her blog along with some variations of that cheesecake.

Come visit Share my Recipe Sunday (hit link for more instructions). Add your name to Mr. Linky and submit your recipe. Pick up the button for your site, with a link back to Share Your Recipe Sunday. You may win my Gem of the Week award and have your recipe featured on my blog that week with links to your more links to your blog.


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newlyweds said...

Wow, I feel so honored being Gem recipe of the week. Thank you!! Yes I promise you will enjoy this recipe, really great as a dip. Thanks again!

The Sensible Momma said...

This sounds so good! Very different- but I think my hubby will love it since he loves jalapenos! This will be a great dessert for Cinco De Mayo!

Cheesecake Recipes said...

I HAVE to try this one. This has to be the most unique cheesecake recipe I've ever seen. :) Thanks for sharing.