Best 2 Green Chile Cheesecake Recipes
Indulge in a unique culinary creation that combines the bold flavors of New Mexico's iconic green chiles with the creamy richness of classic cheesecake. This Green Chile Cheesecake is a delightful fusion of sweet and savory, offering a taste experience that is both tantalizing and satisfying. With three variations to choose from, this recipe caters to diverse preferences and dietary needs.
The traditional Green Chile Cheesecake embraces the authentic flavors of New Mexico, featuring roasted green chiles that lend a vibrant heat to the creamy filling. For those who prefer a milder version, the Mild Green Chile Cheesecake offers a milder, yet still flavorful, experience. And for those with vegan preferences, the Vegan Green Chile Cheesecake provides a delectable plant-based alternative, using silken tofu and coconut milk to create a rich and creamy filling.
Each variation of this Green Chile Cheesecake promises a unique taste journey, making it an ideal dessert for special occasions or a delightful treat to enjoy anytime.
GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON
Provided by Sondra Wilson
Categories Appetizer Bake Vegetarian Cheddar Cream Cheese Papaya Cornmeal Hot Pepper Sour Cream Cilantro Monterey Jack Gourmet Washington
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- Make crust:
- Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
- Make filling:
- Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. 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.
- Make 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.
GREEN CHILE CHEESECAKE
Enjoy this appetizer cheesecake that combines hot Old El Paso® Chopped Green Chiles and Frozen Corn filling in a crust baked using Progresso® Plain Bread Crumbs.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 5h45m
Yield 20
Number Of Ingredients 19
Steps:
- Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
- Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
- Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
- Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
- Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
- Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.
Nutrition Facts : Calories 327.4, Carbohydrate 28.5 g, Cholesterol 56.4 mg, Fat 3 1/2, Fiber 1.3 g, Protein 7.6 g, SaturatedFat 8.1 g, ServingSize 1 Serving, Sodium 492.1 mg, Sugar 4.5 g
Tips:
- Use fresh green chiles. This will give your cheesecake the best flavor. If you can't find fresh green chiles, you can use canned or jarred green chiles, but be sure to rinse them well and drain them before using.
- Roast the green chiles before using them. This will help to bring out their flavor and make them less spicy. To roast the chiles, simply place them on a baking sheet and broil them for a few minutes, or until they are blackened. Once they are blackened, remove them from the oven and let them cool.
- Use a good quality cream cheese. This will make your cheesecake smooth and creamy. Be sure to use full-fat cream cheese, as low-fat cream cheese will make your cheesecake grainy.
- Don't overbeat the cream cheese. Overbeating the cream cheese will make your cheesecake dense and crumbly. Beat the cream cheese until it is smooth and creamy, but don't overdo it.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking. To make a water bath, simply place the cheesecake pan inside a larger pan filled with hot water.
- Let the cheesecake cool completely before serving. This will help the cheesecake to set and firm up. Once the cheesecake is completely cool, you can refrigerate it for at least 4 hours, or overnight.
Conclusion:
This green chile cheesecake is a delicious and unique dessert that is perfect for any occasion. It is creamy, flavorful, and has just the right amount of spice. If you are looking for a new and exciting cheesecake recipe, this is the one for you!
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