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Black Bean Cheesecake with Salsa Recipe

Black Bean Cheesecake with Salsa Recipe

8 servings

 

Ingredients:

4 flour tortillas

3 packages fat-free cream cheese, room temperature

6 eggs

1 can black beans, rinsed, drained

2 tablespoons finely chopped onion

1 tablespoon each: minced garlic, jalapeno chili

2 teaspoons dried cumin

1/2 teaspoon each: dried oregano leaves, chili powder, salt, cayenne pepper

1 cup hot or mild salsa

Method:

Line greased 9-inch spring form pan with overlapping tortillas.

 

Beat cream cheese in large bowl until smooth, beat in eggs. Mix in remaining ingredients, except salsa, pour into prepared spring form pan. Bake, uncovered at 300 degrees until center is set adn sharp knife inserted halfway between center and edge of cheesecake comes out almost clean, 1 3/4 to 2 hours. Cool on wire rack, refrigerate 8 hours or overnight.

 

Cooke wedges of cheesecake in lightly greased large skillet over medium-low heat until browned on both sides. Serve with salsa.

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