Wednesday, October 20, 2010
Chipotle Cheesecake 2010
This is a savory cheesecake, suitable for an appetizer. The crust was equal parts crushed corn chips and ground pumpkin seeds. I think if I would have ground them finer, it would have been better, but my mini-processor ain't worth a crap... oh well.
Then mixed together the filling:
4 8oz pkg.s cream cheese
6 oz sour cream
2 T flour
2 T cornstarch
1 small can chipotles in adobo sauce, pureed and strained.
Mix together well. Separate out about 1/3 of the batter, add chipotle. Spoon into crust, alternately; use a knife to swirl/marble.
Bake; I had it at 325F most of the time, took it out when it was ever so slightly "jiggly" in the very middle, firm towards the edges, beginning to pull away from the pan. Cool.
Serve with mango/jalapeno jam. Fabulous with chips.