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