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Savory Aged Cheddar-Chile Poblano Cheesecake recipe

Savory Aged Cheddar-Chile Poblano Cheesecake.

Serve this rich, savory cheesecake at roomtemperature with a tomato salsa either as an appetizer or asan entr e paired with a salad of baby greens tossed witha light vinaigrette.

Recipe: Savory Aged Cheddar-ChilePoblano Cheesecake

Chile Poblano Pur e:
4 large chile poblanos
Olive or vegetable oilCrust:
1 1/2 cups crumbs from crisp corn tortillas (about 10 6-inchtortillas) or tortilla chips
6 tablespoons (3 ounces) butter, meltedFilling:
1 1/2 pounds cream cheese
1 tablespoon cornstarch
1/2 teaspoon salt
3 large eggs
3 large egg yolks
3/4 cup of chile poblano pur e (from above)
1 cup (4 ounces) Aged Wisconsin Cheddar Cheese, shredded

  • Preheat oven to 450°F (230°C).
  • For Pur e: Coat chile poblanoslightly with oil. Place on sheet and roast until skin blackensand blisters—about 5 minutes per side. Remove from ovenand place in plastic bag until cool enough to handle. Peel skinfrom chiles; remove veins and seeds. Place in blender or foodprocessor with 1 tablespoons water. Process until pureed. Setaside.
  • Lower oven to 325°F (160°C).
  • For Crust: Lightly mix tortilla crumbsand butter in bowl with fork. Press into bottom of 10-inch springformpan that has been coated with cooking spray. Set aside whilemaking filling.
  • For Filling: Blend cream cheese untilsmooth with electric mixer. Add cornstarch and salt. Blend ineggs and egg yolks, one at a time, mixing after each addition.Scrape sides of bowl. Gradually add poblano chile puree and mixuntil well incorporated. Stir in the cheddar cheese.
  • Pour mixture into prepared crust.
  • Bake 40 to 50 minutes or until fillingis set. Cool, remove pan rim.
  • Serve at room temperature with a red salsa,if desired.

    Makes 8 to 10 appetizer servings or 4 to6 entree servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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