Nachos Cheesecake

Votes: 1

Photo of the dish: Ket Teich

Time: 1 hour 20 min.
Complexity: average
Quantity: 1 cheesecake

Nachos Cheesecake - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cheesecake

500 gr. cream cheese (Mascarpone or Philadelphia), room temperature
2/3 cup sugar - for the dough
1/4 cup sugar - to sweeten the sour cream
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
Yellow and red food coloring

Chips

500 g frozen shortcrust pastry, defrosted
Flour for dusting
1 tbsp. milk
2 tablespoons of sugar

Salsa and decoration

100 g of red jelly candies
1 cup strawberry jam
3 green licorice spirals
6 black licorice cylinders
3 tbsp sour cream
3 tablespoons chocolate-covered raisins
Yellow and red food coloring

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Prepare the cheesecake: Mix the cream cheese with a mixer until smooth. Add 2/3 cup of sugar, lemon zest, lemon juice, and vanilla extract and beat thoroughly. Add the eggs gradually and beat until combined. Color the batter light orange by adding a little yellow and red food coloring.

Grease a 9-inch (23 cm) round baking pan with vegetable oil. Pour in the batter and spread it evenly over the entire surface. Place the cheesecake in a preheated oven at 350°F (180°C) and bake until cooked through, 25 to 30 minutes.

Mix sour cream and 1/4 cup sugar, spread it over the hot cheesecake, and continue baking for another 5 minutes. Cool the cheesecake to room temperature, then refrigerate for 2 hours.

To imitate chips: Roll out the shortcrust pastry thinly on a lightly floured work surface. Brush the dough with milk and sprinkle with sugar. Cut the dough into wide, 6-7 cm strips.

Cut each strip into 6-7 cm squares, then cut each square diagonally into triangles. Line two baking sheets with parchment paper. Place the dough triangles on the prepared baking sheets, 2-3 cm apart. Increase the oven temperature to 230°C and bake the chips until golden brown, 7-10 minutes. Remove the chips from the oven and cool completely.

To simulate salsa sauce: Cut red jelly candies into small pieces and mix with strawberry jam.

To imitate chili peppers Cut green licorice candies diagonally into thin slices.

To imitate olives: Cut the black licorice candies into thin round slices. Then, using a drinking straw, poke a hole through each slice.

To simulate melted cheese: Color the sour cream light orange by mixing it with red and yellow food coloring. Then fill a plastic bag with the sour cream. Remove excess air and tie it shut.

Prepare nachos: Place chips on top of the cheesecake, making them easy to dip. Sprinkle with olives, chocolate-covered raisins, and green chilies, and drizzle with salsa.