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.