This is not a typo: I made black bean cheesecake. I know it sounds weird, but I ate some for breakfast this morning (even though it’s not totally a breakfast food) and I promise you, it’s delicious. I’ll probably grab a slice before I type more of this out.
I bet you think this is totally strange.
Your ingredients: tortillas, 6 eggs, three 8 oz. packages of cream cheese, a jalapeño, garlic, one 15 oz. can of black beans, cumin, chili powder and cayenne pepper.
You still think this is weird.
Chop up your jalapeño and two cloves (or in my case, one totally massive clove) of garlic. While you’re doing this, unwrap the cream cheese and let it just sit there. It needs to get to around room temperature. Well, it doesn’t NEED to, but it’ll make the next step a lot easier.
Not whipped cream.
Beat the cream cheese until it is fluffy. Do not try to do this with a fork, which is what I did. I do not have an electric mixer. You probably do, and you should use it for the sake of your arm.
Post-bath
Rinse and drain your black beans of all the nasty goo that comes on them in the can.
Then, beat the eggs into the cream cheese, followed by all the other ingredients (except tortillas). Then carefully pour the mixture into a tortilla-lined pie tin. I emphasize the word “carefully,” because I got my mixture all over the sink, counter and floor. And my pants.
Scary.
Slide your pie into the oven at 300 degrees for one hour and 45 minutes to two hours.
It still looks weird. I know.
Now you need to put the pie/cake/whatever in the fridge overnight or for eight hours…whichever is longer for you. This is why:
Side view: immediately out of the oven
...8 hours later
And then you eat it.
This is a good dish if you want to impress a foodie. I like it, but I don’t think I would make this for anything other than a special occasion.
