Nacho Cheesecake

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by Melissa Jones

wfaa.com

Posted on February 21, 2012 at 3:58 PM

 

Nacho Normal Cheesecake
Makes 1 cheesecake; about 10 servings
 
And these are definitely not your normal nachos either! Made from piecrust sprinkled with sugar, they sit atop a delicious lemon cheesecake with a sour cream frosting. Toss on some strawberry-jam salsa and top with candy olives for the funniest nacho night ever. Olé!
 
Cheesecake
Nonstick cooking spray
2 packages (8 ounces each) cream cheese, at room temperature
2⁄3 cup plus ¼ cup sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 large eggs
Yellow and red food coloring
½ cup sour cream
 
Chips
1 roll refrigerated pie dough (Pillsbury)
All-purpose flour
1 tablespoon milk
2 tablespoons sugar
 
Garnishes an d Salsa
8 red Swedish fish
1 cup low-sugar strawberry preserves (Smucker’s)
3 green licorice twists (Kenny’s Green Apple Juicy Twists)
6 black licorice dots (Crows)
3 tablespoons sour cream
Yellow and red food coloring
3 tablespoons chocolate-covered raisins (Raisinets)
 
1 Cheesecake: Preheat the oven to 350°F. Spray a 9-inch clear pie plate with nonstick cooking spray. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the 2/3 cup sugar, lemon zest, lemon juice, and vanilla and beat well. Add the eggs, one at a time, beating well after each addition until smooth. Tint the batter orange with the yellow and red food coloring and stir until evenly blended.
 
2 Pour the batter into the pie plate. Bake the cheesecake until puffed and almost set, 25 to 30 minutes.
 
3 Stir together the sour cream and the remaining ¼ cup sugar in a small bowl. Gently spread the sour cream mixture over the hot cheesecake. Return to the oven and bake for 5 minutes longer. Transfer the cheesecake to a wire rack and cool to room temperature. Refrigerate until set, at least 2 hours.
 
4 Chips: Preheat the oven to 400°F. Line two cookie sheets with parchment paper. Unroll the pie dough onto a lightly floured work surface and roll it out to flatten slightly. Brush the top of the dough with the milk and sprinkle with the sugar. With a pastry wheel or knife, cut the dough into 2½-inch-wide strips. Cut each strip into as many 2½-inch triangles as possible. Transfer the triangles to the cookie sheets, about 1 inch apart. Bake in batches until the triangles are lightly golden, 6 to 8 minutes. Transfer to a wire rack and cool completely.
 
5 Garnishes and salsa: For the tomatoes, cut the Swedish fish into ½-inch pieces and toss in 2 tablespoons of the strawberry jam to coat. For the chiles, cut the green licorice on the diagonal into ¼-inch slices. For the olives, cut the black licorice dots into ¼-inch-thick rounds. Use a pastry tip or straw to remove a circle from the center of each round. For the melted cheese, tint the sour cream orange with the yellow and red food coloring. Spoon the sour cream into a ziplock bag. Press out the excess air and seal. For the salsa, add some of the green twists and Swedish fish to the remaining strawberry jam.
 
6 To assemble: Press some of the nacho chips into the top of the cheesecake. Add the
chocolate-covered raisins, licorice dot rounds, the remaining green twists, and the remaining jam-coated Swedish fish pieces to the top. Snip a small corner from the bag with the orange tinted sour cream and pipe a few puddles on top for the cheese.
 
7 Serve with the salsa and the remaining chips.
 

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