“Savory cheesecake with a potato chip crust.” He gives me two
nods. One vertical nod that says “great idea.” And one diagonal nod that says,
“get your eyes back up there.” Well, now I could concentrate. On the way to
church I was telling him that it was time for the 5 Star Foodie Makeover
challenge and I had nothing. Every month, we are assigned either a theme or an
ingredient and the challenge is to give it a 5 Star culinary makeover. This
month the challenge was junk food.
I’ve never made any type of cheesecake at all, so this was
more than a challenge for me. I chose a sour cream and onion flavor profile,
using spring onions and chives and a few spices. Everyone remember eating onion
dip and I wanted to play off of that. It’s a fun appetizer, and something
that could easily be taken to a party. The chips brings a crunch to the smooth
creaminess of the cheesecake that makes you want to go back for just one more
bite.
INGREDIENTS
- 1 8 oz. bag kettle cooked or ruffled potato chips
- 4 spring onions, thinly sliced
- 2 tablespoon butter
- 1 pound full-fat non-whipped cream cheese
- ⅓ cup sour cream
- 2 tablespoons flour
- 1 tablespoon chopped chives
- Extra chives for decorating
- Sour Cream for topping (optional)
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- sea salt, white pepper
- 4 eggs
- chives for garnish
INSTRUCTIONS
- Preheat oven to 475
- Using a rolling pin or a food processor, crush chips into large crumbs. Add a tablespoon of melted butter to the chips and press into pans. Bake for five minutes. Set Aside.
- Melt butter in a small frying pan. Gently soften green onions. Do not brown. Set aside.
- Whip cream cheese in food processor. Once smooth, add in sour cream, flour, chives, spring onion, garlic powder.
- ......................................................................................................
- ...........................................................................................................
full recipe : spinachtiger.com
