Serves: 6
Total Calories: 541

1 cup fine bread crumbs
3 tablespoons unsalted butter, melted
1 pound block cream cheese, at room temperature
1/2 pound aged manchego, asiago or American cheese, grated
4 large eggs
1 tablespoon minced fresh oregano
1/8 teaspoon crushed red pepper
1/4 teaspoon salt

1. Preheat oven to 350°. In a bowl, mix the bread crumbs and melted butter. Grease an 8-inch springform pan and press the crumbs into the bottom and a bit up the sides of the pan. Set aside.

2. In a large bowl with an electric mixer beat the cheeses together until smooth. Beat in the eggs, 1 at a time, beating well with each addition. Add the oregano, red pepper, and salt. Pour into the prepared pan and bake until puffed, golden brown, and set in the center.

3. Remove cake from the oven and let stand 10 minutes before removing the ring. After 10 minutes run a thin knife blade around the inside rim to loosen the cheesecake then remove the ring and cool the cheesecake about 20 minutes before cutting. Serve warm.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 541
Calories from Fat: 397

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Eggs, Motul Style on Tortillas
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