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Nacho Cheesecake

After the success of a FridgeCam we did a few months back... where we made a sweet dish look savoury we thought we'd do the reverse... this is a savoury starter... made to look like dessert! Enjoy!

Ingredients & Recipe

Other experiments...

Chocolate Spaghetti Meatballs - FridgeCam


  • nacho tortilla chips (250g)
  • butter (100g)
  • cream cheese (150g)
  • 3 ripe avocados
  • 1 lime
  • 1 clove of garlic, peeled
  • 1 tsp of agar agar powder
  • 3 plum tomatoes
  • 1 small red onion
  • 2 jarred jalapeno chillies
  • a handful of fresh coriander
  • a glug of olive oil
  • 2 tbsp of soft brown sugar
  • 1 tsp of agar agar powder
  • dollop of sour cream to serve


crush up the nachos into small pieces.
melt the butter and stir it into the crushed nachos.
press the mixture into the bottom of a greased 20cm loose-bottomed cake tin.
halve the avocados and scoop out the flesh. Add it to a food processor with the cream cheese, garlic clove and the juice of the lime.
season well with salt and pepper.
boil 2 tbsp of water, remove from the heat and whisk in the agar agar, ensuring there are no lumps.
whisk the dissolved agar agar into the cream cheese mixture.
scoop the avocado and cream cheese into the cake tin, making an even layer over the nachos.
place the cheesecake in the fridge for 2 hours to set.
roughly chop the tomatoes, red onion, chilies and coriander.
heat a little oil in a saucepan and gently sweat the tomatoes, onion, coriander, sugar and chillies for 5 minutes.
blitz the salsa to a purée.
mix the agar agar with a splash of hot water before adding to the purée.
spread it over the set avocado cream cheese.
remove the cake tin from around the cheesecake carefully.
slice into portion and finish with a dollop of sour cream.

serves 8

Nacho Cheesecake

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