Green Chile Cheesecake
with Papaya Salsa Wilson
|No, it's not a dessert, it's actually more like a
quiche - and it's really delicious! If you can't find the blue cornmeal, substitute
either white or yellow cornmeal, and if you don't find papayas, use mangoes! This
recipe is one that I adapted from the Epicurious web site -
I've doubled the salsa ingredients from their recipe, it just wasn't enough.
1/2 stick (1/4 cup) unsalted butter
1 cup blue cornmeal*
1/4 cup boiling water
1 cup chopped green chile, thawed and drained
1-1/2 cups sour cream
2 large eggs
1 pound cream cheese, softened (substitute Neufchatel cheese for lower fat)
2 Tablespoons unsalted butter
1 cup grated Monterey Jack cheese (about 4 ounces)
1-1/2 cups grated sharp Cheddar (about 6 ounces)
1 Tablespoons minced fresh dill leaves
1/4 cup chopped fresh cilantro
For Papaya Salsa:
1-2 papayas, depending on size
2 garlic cloves
1 cup finely chopped red onion
1 red bell pepper
2 Tablespoons chopped fresh cilantro
4 Tablespoons rice vinegar
*available at Latino markets, specialty foods
shops, or at your local co-op or health food store
Preheat oven to 325°F.
Melt butter and in a bowl stir together with cornmeal and water. Press
mixture onto bottom of a 10-inch springform pan or 8"x11" baking dish.
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 green chile, cheeses, dill,
cilantro, and salt to taste. Pour filling over crust and bake in middle of oven
45-55 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
Peel and seed papaya and coarsely chop (about 2 cups). Mince garlic. In a
bowl stir together papaya, garlic, chopped onion, diced bell pepper, finely chopped
cilantro, vinegar, and salt and pepper to taste.
Serve cheesecake in wedges topped with salsa.