Green Chile Cheesecake With Papaya Salsa Wilson
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
Water (boiling)1.5 cups
Sour Cream2 large
Egg450 g
Cream Cheese (softened)1 tbsp
Cilantro (chopped fresh)1
Papaya2 tbsps
Rice VinegarDirections:
1
Preheat oven to 325°F
2
Preheat oven to 325°F
3
Make crust: Melt butter and in a bowl stir together with cornmeal and water
4
Press mixture onto bottom of a 10-inch springform pan
5
Melt butter and in a bowl stir together with cornmeal and water
6
Press mixture onto bottom of a 10-inch springform pan
7
Make filling: Roast and peel chiles and cut off tops
8
Discard seeds and ribs and finely chop chiles
9
In a food processor blend sour cream and eggs
10
Add cream cheese and butter and blend until smooth
11
Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste
12
Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set
13
Cool cheesecake completely in pan on a rack
14
Roast and peel chiles and cut off tops
15
Discard seeds and ribs and finely chop chiles
16
In a food processor blend sour cream and eggs
17
Add cream cheese and butter and blend until smooth
18
Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste
19
Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set
20
Cool cheesecake completely in pan on a rack
21
Make salsa: Peel and seed papaya and coarsely chop (you will have about 1 cup)
22
Mince garlic
23
In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste
24
Serve cheesecake with salsa
25
Peel and seed papaya and coarsely chop (you will have about 1 cup)
26
Mince garlic
27
In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste
28
Serve cheesecake with salsa