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Savory Wisconsin Aged Cheddar-Chile Poblano Cheesecake
Chile Poblano Puree:
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 eggs
3 egg yolks
3/4 cup of chile poblano purée (from above)
1 cup (4 ounces) Aged Wisconsin Cheddar Cheese, shredded
Instructions
Preheat oven to 450°F.
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.
Lower oven to 325°F.
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.
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. Mix in Aged Wisconsin 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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