Item Code: itarec 20

Green Chile Cheesecake with Mango Salsa Topping

Additional Information

Servings 8-Jun

For Crust

·         1/2 stick (1/4 cup) unsalted butter

·         1 cup blue cornmeal

·         1/4 cup boiling water

For Filling

·         6 Tablespoons Gran Cucina™ Green Chili Dip Mix

·         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

For Salsa

·         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



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:
In a food processor blend sour cream Gran Cucina™ Green Chili Dip Mix 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 with Mango Salsa Topping

Green Chile Cheesecake with Mango Salsa Topping

Click on above image to view full picture

More Views

Product Description