Black Bean Cheesecake
|Dry black beans||8 Ounce|
|Water||2 Cup (32 tbs)|
|Fat free cream cheese||24 Ounce, softened (3 Packages, 8 Ounce Each)|
|Jalapeno pepper||1⁄2 , minced|
|Minced garlic||2 Teaspoon|
|Red pepper sauce||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Salsa||1⁄4 Cup (4 tbs) (Medium / Hot)|
|Cilantro sprigs||3 (To Garnish)|
Wash and sort beans, discarding any stones.
Soak beans overnight in enough cold water to cover them by about four inches.
Add cold water to cover beans and heat to boiling in large saucepan.
Reduce heat and simmer, covered, until beans are fender but not mushy, 1 1/2 to 2 hours.
Grind beans or process in food processor or blender until coarsely chopped but not smooth.
Preheat oven to 300°F.
Spray a 9-inch springform pan with nonstick vegetable cooking spray and then line with tortillas, overlapping them to fit.
In large bowl beat cream cheese until fluffy; beat in eggs, one at a time.
Beat in remaining ingredients except flour, salsa and cilantro.
Pour mixture into prepared pan.
Bake in preheated oven until center is just set and sharp knife inserted halfway between center and edge comes out clean, about 1 hour.
Cool to room temperature on wire rack.
Cut cheesecake into wedges; coat cut edges lightly with flour.
Cook over medium heat in nonstick skillet until golden on both sides.
Serving size: Complete recipe
Calories 2212 Calories from Fat 552
% Daily Value*
Total Fat 62 g95.1%
Saturated Fat 15 g74.9%
Trans Fat 0 g
Cholesterol 1269.3 mg423.1%
Sodium 3897.9 mg162.4%
Total Carbohydrates 305 g101.7%
Dietary Fiber 41.5 g166%
Sugars 16.7 g
Protein 113 g226.4%
Vitamin A 62.5% Vitamin C 30.1%
Calcium 57.8% Iron 149.6%
*Based on a 2000 Calorie diet