We made this version three years ago for Christmas parties. From Sondra Wilson, Kennewick, Washington. It won 1st prize at a March of Dimes Gourmet Gala and was publoshed by Gourmet Magazine in April/98.
Pre heat oven to 325
Crust--
1/2 stick unsalted butter
1 C blue cornmeal, if available
1/4 C boiling water
Melt butter and in a bowl stir together with corn meal and water. Press mixture on the bottom of a 10" or 9" spring form pan.
Filling--
8 fresh poblano chiles, roasted, peeled, seeded, and finely chopped
1 & 1/2 C sour cream
2 large eggs
1 lb cream cheese softened
2 T unsalted butter
1 C grated Monterey Jack Cheese
1 & 1/2 C grated sharp Cheddar
1 T minced fresh dill leaves
1/4 C chopped fresh cilantro
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.
Pour filling over crust. Bake in the middle of the 325 oven until center is just set. Cool completely in the pan on a rack.
Papaya Salsa
1/2 papaya, peeled, seeded and coarsely chopped
1 garlic clove minced
1/2 C finely chopped red onion
1/2 red bell pepper
1 T chopped fresh cilantro
2 T rice vinegar
salt & pepper to taste
Mix all well and serve with cheesecake.
Pre heat oven to 325
Crust--
1/2 stick unsalted butter
1 C blue cornmeal, if available
1/4 C boiling water
Melt butter and in a bowl stir together with corn meal and water. Press mixture on the bottom of a 10" or 9" spring form pan.
Filling--
8 fresh poblano chiles, roasted, peeled, seeded, and finely chopped
1 & 1/2 C sour cream
2 large eggs
1 lb cream cheese softened
2 T unsalted butter
1 C grated Monterey Jack Cheese
1 & 1/2 C grated sharp Cheddar
1 T minced fresh dill leaves
1/4 C chopped fresh cilantro
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.
Pour filling over crust. Bake in the middle of the 325 oven until center is just set. Cool completely in the pan on a rack.
Papaya Salsa
1/2 papaya, peeled, seeded and coarsely chopped
1 garlic clove minced
1/2 C finely chopped red onion
1/2 red bell pepper
1 T chopped fresh cilantro
2 T rice vinegar
salt & pepper to taste
Mix all well and serve with cheesecake.
"He who sups with the devil should have a. long spoon".