Green Chili Cheesecake with Papaya Salsa
Source of Recipe
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List of Ingredients
For the crust:
1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal or substitute yellow
1/4 cup boiling water
For the filling:
8 fresh roasted green chilies
11/2 cups sour cream
2 large eggs
1 pound cream cheese, softened
2 tablespoons unsalted butter
1 cup grated Monterey Jack cheese (about 4 ounces)
11/2 cups grated sharp Cheddar (about 6 ounces)
1 tablespoon minced fresh dill leaves
1/4 cup chopped fresh cilantro
For the salsa:
1/2 papaya
1 garlic clove
1/2 cup finely chopped red onion
1/2 red bell pepper
1 tablespoon chopped fresh cilantro
2 tablespoons rice vinegar
Directions:
Preheat oven to 325 degrees.
For the crust: Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
For the filling: Cut off off tops of roasted chilies. Discard seeds and ribs and finely chop chilies. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
For the salsa: Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
Serve cheesecake with salsa and tortilla chips.
Serves: 8
Recipe
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