Serve this rich, savory cheesecake at room temperature with a tomato salsa either as an appetizer or as an entrée paired with a salad of baby greens tossed with a light vinaigrette.

Savory Aged Cheddar-Chile Poblano Cheesecake

Chile Poblano Purée:
4 large chile poblanos
Olive or vegetable oil

 

Crust:
1 1/2 cups crumbs from crisp corn tortillas (about 10 6-inch tortillas) or tortilla chips
6 tablespoons (3 ounces) butter, melted

 

Filling:
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 purée (from above)
1 cup (4 ounces) Aged Wisconsin Cheddar Cheese, shredded

1. Preheat oven to 450°F (230°C).
2. For Purée: 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.
3. Lower oven to 325°F (160°C).
4. For Crust: 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.
5. For Filling: 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. Stir in the cheddar cheese.
6. Pour mixture into prepared crust.
7. Bake 40 to 50 minutes or until filling is set. Cool, remove pan rim.
8. Serve at room temperature with a red salsa, if desired.

Makes 8 to 10 appetizer servings or 4 to 6 entree servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.