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:
Preheat oven to 450°F (230°C).
For Pur e: Coat chile poblanoslightly with oil. Place on sheet and roast until skin blackensand blistersabout 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.
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
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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