Savory Aged Cheddar-Chile Poblano Cheesecake
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.
Chile Poblano Purée:
4 large chile poblanos
Olive or vegetable oil
1 1/2 cups crumbs from crisp corn tortillas (about 10 6-inch tortillas) or tortilla chips
6 tablespoons (3 ounces) butter, melted
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
- Preheat oven to 450°F (230°C).
- 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 puréed. Set aside.
- Lower oven to 325°F (160°C).
- 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.
- 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 purée and mix until well incorporated. Stir in the cheddar cheese.
- Pour mixture into prepared crust.
- Bake 40 to 50 minutes or until filling is set. Cool, remove pan rim.
- Serve at room temperature with a red salsa, if desired.
Makes 8 to 10 appetizer servings or 4 to 6 entrée servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.