1 1/2 tb Butter (for pan) 1 c Cottage cheese
1/4 c Fine breadcrumbs, toasted 3/4 c Chopped green onion
1/4 c Finely grated ched. cheese 4 Eggs
6 oz Thinly sliced ham 3 tb Jalapeno pepper*
1 1/2 lb Cream cheese, room temp. 2 tb Milk
3/4 lb Sharp cheddar, grated 1 Garlic clove, halved
*seeded and finely chopped Preheat oven to 325. Butter 9″ springform pan.
Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to
coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix
diced ham with remaining ingredients in blender or processor until smooth.
Pour slightly more than half of filling into prepared pan. Top with
reserved ham slices in even layer. Cover with remaining filling. Set pan on
baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1
hour with door ajar. Transfer cheesecake to rack. Remove sides of pan.
Cool to room temperature before serving. (
Yields
12 servings