Crust:
1/2 stick (1/4 c. ) unsalted butter
1 c. blue or yellow cornmeal
1/4 c. boiling water
Filling:
8 fresh roasted green chilis.
I used frozen ones from the farmers
market, thawed - worked fine. If you do freeze roasted chilis,
I recommend seeding beforeyou freeze.
Use Anaheim or poblano if you
roast your own.
1 1/2 c. sour cream
2 eggs
1 lb cream cheese, softened
2 T unsalted butter
1 c. grated Monterey Jack cheese (ca. 4 oz)
1 1/2 c. grated sharp cheddar (ca. 6 oz)
1 T minced fresh dill
1/4 c. chopped fresh cilantro
Salsa:
1/2 papaya (I used 2 mangoes!) - need about a cup,
chopped
1 garlic clove
1/2 c. finely chopped red onion
1/2 red bell pepper, chopped
1 T. chopped fresh cilantro
2 T. rice vinegar
Directions:
Preheat oven to 325 F.
For the crust, melt butter, and stir together with cornmeal and water. Press mixture into bottom of 10-inch springform pan.
For the filling, cut off tops of chilis, discard seeds and ribs and finely chop. In a food processor blend sour cream and eggs. Add cream cheese and butter, blend until smooth. Transfer to a bowl and stir in chilis, cheeses, dill, cilantro and salt to taste. Pour over crust and bake in middle of oven 45 min. or until center is set. Cool completely in pan on a rack before removing from springform.
For the salsa, peel and seed fruit and coarsely chop. Mince garlic. Stir together all ingredients and salt and pepper to taste.
Serve cheesecake with salsa and tortilla chips (hmm... I think the crackers worked better ). This lasted through three parties so I would consider doing it in two smaller pans next time I make it.
Let me know if anyone experiments with low-fat cream cheese etc.!
From Boulder Daily Camera, Dec. 2003 (original
source Gourmet April 1998)