Green Chile Cheesecake with Papaya Salsa Wilson Recipe

Name: Green Chile Cheesecake with Papaya Salsa Wilson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 1 cup blue cornmeal*; 1/4 cup boiling water; 8 fresh green chiles such as Anaheim or poblano; 1 1/2 cups sour cream; 2 large eggs; 1 pound cream cheese, softened; 2 tablespoons unsalted butter; 1 cup grated Monterey Jack cheese (about 4 ounces); 1 1/2 cups grated sharp Cheddar (about 6 ounces); 1 tablespoon minced fresh dill leaves; 1/4 cup chopped fresh cilantro; 1/2 papaya; 1 garlic clove; 1/2 cup finely chopped red onion; 1/2 red bell pepper; 1 tablespoon chopped fresh cilantro; 2 tablespoons rice vinegar; *available at Latino markets and specialty foods shops

Servings: persons

1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal*
1/4 cup boiling water
8 fresh green chiles such as Anaheim or poblano
1 1/2 cups sour cream
2 large eggs
1 pound cream cheese, softened
2 tablespoons unsalted butter
1 cup grated Monterey Jack cheese (about 4 ounces)
1 1/2 cups grated sharp Cheddar (about 6 ounces)
1 tablespoon minced fresh dill leaves
1/4 cup chopped fresh cilantro
1/2 papaya
1 garlic clove
1/2 cup finely chopped red onion
1/2 red bell pepper
1 tablespoon chopped fresh cilantro
2 tablespoons rice vinegar
*available at Latino markets and specialty foods shops

1
Preheat oven to 325F.
2
Melt butter and in a bowl stir together with cornmeal and water.
3
Press mixture onto bottom of a 10-inch springform pan.
4
Roast and peel chiles and cut off tops.
5
Discard seeds and ribs and finely chop chiles.
6
In a food processor blend sour cream and eggs.
7
Add cream cheese and butter and blend until smooth.
8
Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste.
9
Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set.
10
Cool cheesecake completely in pan on a rack.
11
Peel and seed papaya and coarsely chop (you will have about 1 cup).
12
Mince garlic.
13
In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
14
Serve cheesecake with salsa.

1311

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 stick (1/4 cup) unsalted butter, 1 cup blue cornmeal*, 1/4 cup boiling water, 8 fresh green chiles such as Anaheim or poblano, and more.

Yes, Green Chile Cheesecake with Papaya Salsa Wilson falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Chile Cheesecake with Papaya Salsa Wilson

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