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Рецепт Santa Fe Cheesecake With Cilantro Pesto

by Global Cookbook

Ингредиенты

1 c. toasted bread crumbs 1/2 c. toasted pine nuts 3 Tbsp. unsalted butter melted 1/2 lb pepper jack cheese grated 1/2 lb queso blanco grated 1 lb cream cheese room temperature 4 x Large eggs 8 x fresh New Mexico green chiles roasted, peeled,     seeded, and minced 2 x jalapenos seeded, diced 1 Tbsp. chopped garlic

3 Tbsp. chopped fresh cilantro 1/2 tsp salt 1/4 tsp freshly-grnd black pepper 2 c. fresh cilantro leaves - (tightly packed) 1/4 c. lightly-toasted pine nuts 1 tsp minced garlic 1/4 c. grated queso blanco 1/2 tsp freshly-grnd black pepper 1/2 tsp salt 6 Tbsp. extra virgin olive oil

Инструкции

1. Preheat oven to 325 degrees.
2. To make the crust, place the bread crumbs, pine nuts, and butter in a food processor and process till thoroughly combined. Press mix into the bottom and slightly up the sides of a 9-inch springform pan. Set aside.
3. In the bowl, beat the pepper jack, queso fresco, and cream cheese till smooth. Add in the Large eggs, one at a time, beating well after the addition of each. Mix in the peppers, jalapenos, garlic, cilantro, salt, and pepper. Pour mix into the prepared pan and bake for 45 min to 1 hour, checking after 45 min. (Cake should be golden brown and puffed, and just set in the center.) Remove from the oven and cold completely on a rack before serving.
4. To make the Cilantro Pesto: In a blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add in the cheese, pepper, and salt, and process to combine. Scrape the sides of the blender, and with the machine running, add in the extra virgin olive oil. Blend till well combined.
5. To serve, drizzle the cheesecake with the Cilantro Pesto, slice, and serve.
6. This recipe yields 12 to 16 servings.

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