Savory Aged Cheddar-Chile Poblano Cheesecake

Savory Aged Cheddar-Chile Poblano Cheesecake

prep time

minutes
cook time

minute
servings
8-10

Ingredients















Cooking Instructions

For purée:


1

Heat oven to 450°F. Coat chile poblanos lightly with oil. Place on sheet and roast until skin blackens and blisters—about 5 minutes per side. Remove from oven and place in plastic bag until cool enough to handle. Peel skin from chiles; remove veins and seeds. Place in blender or food processor with 1 tablespoons water. Process until pureed. Set aside.


2

Lower oven to 325°F.


For crust:


1

Lightly mix tortilla crumbs and butter in bowl with fork. Press into bottom of 10-inch springform pan that has been coated with cooking spray. Set aside while making filling.


For filling:


1

Blend cream cheese until smooth with electric mixer. Add cornstarch and salt. Blend in eggs and egg yolks, one at a time, mixing after each addition. Scrape sides of bowl. Gradually add poblano chile puree and mix until well incorporated. Mix in aged cheddar. Pour mixture into prepared crust. Bake 40-50 minutes or until filling is set. Cool, remove pan rim. Serve at room temperature with a red salsa, if desired.


Ingredients















Cooking Instructions

For purée:


1

Heat oven to 450°F. Coat chile poblanos lightly with oil. Place on sheet and roast until skin blackens and blisters—about 5 minutes per side. Remove from oven and place in plastic bag until cool enough to handle. Peel skin from chiles; remove veins and seeds. Place in blender or food processor with 1 tablespoons water. Process until pureed. Set aside.


2

Lower oven to 325°F.


For crust:


1

Lightly mix tortilla crumbs and butter in bowl with fork. Press into bottom of 10-inch springform pan that has been coated with cooking spray. Set aside while making filling.


For filling:


1

Blend cream cheese until smooth with electric mixer. Add cornstarch and salt. Blend in eggs and egg yolks, one at a time, mixing after each addition. Scrape sides of bowl. Gradually add poblano chile puree and mix until well incorporated. Mix in aged cheddar. Pour mixture into prepared crust. Bake 40-50 minutes or until filling is set. Cool, remove pan rim. Serve at room temperature with a red salsa, if desired.


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