Crust:
1 15 oz. can Black Beans (cooked and drained)
|
|
Cheesecake:
2 Haas Avocados (peeled and mashed)
1 lb Cream Cheese
10 oz Goat Cheese
½ tsp Freshly Ground Black Pepper
¼ tsp Ground White Pepper
¼ tsp Ground Mexican Oregano
½ tsp Ground Ancho Chili Powder
¼ tsp Ground Cayenne Pepper
1 Green Chili (roasted, peeled and diced)
1 clove garlic (roasted, smashed)
1 Jalapeño Pepper (roasted, diced)
½ tsp salt
4 eggs
2 TBS Chopped Cilantro
1 Red Onion (roasted and diced, reserving 2 TBS for guacamole)
1 Red Pepper (roasted and diced)
|
Glaze:
1 cup Sour Cream
½ cup Prepared Salsa
¼ tsp Ground Ancho Chili Powder
|
Topping 1:
(Guacamole)
2 Haas Avocado’s (peeled and smashed)
2 TBS Red Onion
1 tsp Cilantro
Juice of ½ Lime
Dash of Tabasco Sauce
1 tsp minced Jalapeño
½ tsp salt |
Topping 2:
1 can diced tomatoes and green chili’s (drained) |
Topping 3:
4 oz crumbled Goat Cheese
1 TBS Chopped Cilantro |
Directions:
Preheat Oven to 325°
Spray a 9” Spring-form pan with no-stick spray.
Place cooked and drained black beans on the bottom of the pan, gently spreading around to form the crust. Wrap the bottom of the pan in tin foil.
Bake for 5 minutes.
Place peeled and mashed Haas avocados in food processor.
Add Cream Cheese and Goat Cheese, pulse until just combined.
Add Spices, diced chilis and roasted garlic, pulse until just combined.
Add Salt, pulse once or twice
Add Eggs, pulse until just combined
Add Cilantro, pulse once or twice
Add Onions and Red Peppers until just combined
Bake at 325° for 55-60 minutes (should be just a little jiggly)
Turn off oven and let cool with the door closed for 30 minutes
Open the over door and let cool for another 20 minutes
Combine Sour Cream, Salsa and Ancho Chili Powder and gently spread over cooled cheesecake
Bake for an additional 5 minutes.
Let cool in oven with the door open for 15 minutes and refrigerate for at least 4 hours, preferably overnight.
Pull cooled cheesecake out and depan.
Prepare the guacamole.
Spread over top of cooled cheesecake
Spoon drained diced tomatoes and green chilies over guacamole
Sprinkle crumbled Goat Cheese over top of diced tomatoes and green chilies
Sprinkle chopped cilantro over top of crumpled goat cheese.
Serve with Blue Corn Tortilla Chips.
|
