[CH] Roast Garlic Cheesecake

kuhlwlf (kuhlwlf@compuplus.net)
Mon, 16 Apr 2001 20:57:25 -0600 

  shared by lavanda at cocina-mexicana@yahoogroups.com

Roast Garlic Cheesecake with Chipotle-Pecan-Graham Crust
and Ancho Chile-Mango Jam, Guajillo Chile Biscotti and
Sparkling Wine

         CRUST

3/4 lb Graham cracker crumbs

1/4 lb Pecan Pieces finely ground)

3 TBS Chipotle powder

1/2 lb butter (melted)


Prepare the crust by finely grinding pecan pieces
in a food processor.

In a large mixing bowl, combine all ingredients for
the crust and incorporate until crumbs hold a shape.
Set aside.

          CHEESECAKE FILLING

3 lb  Cream Cheese

8 Egg Yolks (plus 1 whole egg)

2 TBS roast Garlic Puree

1 Lime

Pinch of Fresh herbs

salt and black pepper to taste

To prepare cheesecake filling, bring cream cheese to
room temperature.

In a mixer or large mixing bowl, incorporate eggs, one
at a time, into the cream cheese.

Add roast garlic puree, incorporating well, and fresh
herbs; such as thyme, oregano, basil, etc.

Add the juice of one lime and adjust the seasonings
with salt and ground black pepper.  Set aside.

Line a 9-inch springform pan with pecan-graham crust,
making sure to go all the way up the sides.

Pour cheesecake filling into prepared springform pan, being
careful not to crumble the sides.

Place cheesecake in a 300 degree F oven for 45 minutes to
1 hour or until tester comes clean.  Let cool for at least
3-4 hours before cutting (can be prepared one day in
advance).

Serve with Ancho Chile and Mango Jam.

ENJOY!!

~~       ANCHO-MANGO JAM

5 Ancho Chilies (seeds included)

1-2 fresh green Serranos (emincer)

1/2 Red, Yellow, and Green Peppers (emincer)

2 Shallots (sliced)

2 Cloves Garlic (crushed)

1 TBS Ginger (1" battonet)

1 1/2 Cup Orange Juice

1 TBS Rice Vinegar

1 TBS Cilantro

1 TBS Honey

1 Ripe Mango (emincer)


Place all ingredients in a sauce pan and bring to a boil,
reduce heat and simmer 20-30 minutes.

Pour 1/2 mixture in a blender jar while reserving the
other half.  Blend the 1/2 until smooth and return it
to the pan with the rest and simmer 5 minutes.

Add peeled, sliced mango and let steep for 5 minutes.

Remove from heat and let cool.

Refrigerate until needed.

Ancho Jam will keep refrigerated 1-3 months.