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Old 09-20-2010, 10:04 PM   #1
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Chili Cheesecake with Baked Polenta Crust

Chili Cheesecake with Baked Polenta Crust
Serves 16

Baked Polenta
1 quart water
1 Tbs sea or kosher salt
1 c. cornmeal
3 Tbs unsalted butter
1 Tbs chili or chipotle powder
Bring salted water to a boil, whisk in cornmeal slowly, breaking up lumps. Cook till thickened, lower heat and simmer stirring occasionally for 40 minutes. Remove from heat, stir in butter and chili powder.
Pour into bottom of 9 inch spring form pan and level. Bake at 350 ° for 20 minutes.

Cheesecake Filling
3-8 oz pkg cream cheese, at room temperature
½ tsp sea or kosher salt
2 Tbs flour
3 eggs, beaten
¼ c sour cream
Zest and juice of 2 limes
2 c. shredded sharp cheddar (or favorite Mexican cheese)
4 Anaheim Peppers, roasted, peeled, seeded and diced
(may add 2 Tbs diced jalapeño or 1-4 diced chipotles in adobo sauce)
 
Beat cream cheese until fluffy add in salt, flour, eggs, sour cream, zest and lime juice. Stir in cheese and peppers until well mixed. Pour onto hot polenta crust and bake at 450° for 10 minutes, reduce heat to 300° and continue baking for 55 minutes or until center looks set. Cool on wire rack. Chill.
“Frost” with sour cream topped with shredded lettuce, diced tomatoes, sliced green onions and sliced black olives. Serve with tortilla chips, salsa and beef fajitas if desired.

Alternate Crust:

2 cups crushed tortilla chips, 1/8th cup melted butter and 1 tsp chili or chipotle powder. Press into bottom of 9 inch springform pan. Bake as for polenta and proceed from there. I prefer the polenta
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Old 09-21-2010, 12:35 AM   #2
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I've stuffed this one down my neck a few times and it's better than sex. Well, ok.....second place.
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Old 09-21-2010, 12:54 AM   #3
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Quote:
Originally Posted by Shrek View Post
I've stuffed this one down my neck a few times and it's better than sex. Well, ok.....second place.
My own clapper section and a smart one!

Thanks, Babe!
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Old 09-21-2010, 01:01 AM   #4
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Originally Posted by PrincessFiona60 View Post
My own clapper section and a smart one!

Thanks, Babe!
Okay, we promise not to goosh all over each other, folks. Just teaching him the ropes. Can't help it I him!
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Old 09-21-2010, 12:20 PM   #5
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This sounds really good.

I make an appetizer cheesecake with smoked salmon and cavier to be served with crackers.

I get a mix of reactions when I call it a salmon/caviar cheescake even though it is deliciuos.I'll post the recipe sometime.

I bet you get a similar experience with the name.

What else could I/you call it?
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Old 09-22-2010, 01:08 AM   #6
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Quote:
Originally Posted by 4meandthem View Post
This sounds really good.

I make an appetizer cheesecake with smoked salmon and cavier to be served with crackers.

I get a mix of reactions when I call it a salmon/caviar cheescake even though it is deliciuos.I'll post the recipe sometime.

I bet you get a similar experience with the name.

What else could I/you call it?

Yours sounds great, I would love the recipe. Yeah, people always go "HUH?" until they taste it and then there isn't enough.

I don't know what else to call it. I say, "Chili Cheesecake...there's no sugar, it's not a dessert, just taste it!"
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Old 09-22-2010, 09:23 AM   #7
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I looked all over the place for the mag I got it from.I kept that mag for 15 years at least.I can't find it now! Oh-Noooooo!

It was just a small cheesecake (6-8 inch)with smoked salmon(4-6oz) blended into the cream cheese and then you fold in red lumpfish caviar(small jar)

I guess I will have to make one up now.I am thinking about a crust made with garlic bread crumbs or maybe some pine nuts.
Some chives or dill folded in may be good too.A little red onion diced in a seperate ramekin and some bagel chips to spread on.
I am going to work on this one.Any suggestions?

On Edit:I found this online which is pretty close but they use black caviar.
I would stick with the red since some break and the black color streaks wouldn't be that good looking.

http://www.cookadvice.com/recipes/ca...712-recipe.htm
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Old 09-22-2010, 10:35 AM   #8
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Quote:
Originally Posted by 4meandthem View Post
I looked all over the place for the mag I got it from.I kept that mag for 15 years at least.I can't find it now! Oh-Noooooo!

It was just a small cheesecake (6-8 inch)with smoked salmon(4-6oz) blended into the cream cheese and then you fold in red lumpfish caviar(small jar)

I guess I will have to make one up now.I am thinking about a crust made with garlic bread crumbs or maybe some pine nuts.
Some chives or dill folded in may be good too.A little red onion diced in a seperate ramekin and some bagel chips to spread on.
I am going to work on this one.Any suggestions?

On Edit:I found this online which is pretty close but they use black caviar.
I would stick with the red since some break and the black color streaks wouldn't be that good looking.

Caviar cheesecake food recipe - Caviar cheesecake ingredients & cooking


You could use garlic (or other flavor) croutons for the crust. Just pulse in a food processor and go.
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Old 09-22-2010, 10:40 AM   #9
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The issue with the name is the word 'cheesecake'. If you could tie in salmon and caviar with another name, it would work better. I guess people are not ready for a savory cheesecake.

I'd make it without a crust and serve it as a dip/spread.
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Old 09-22-2010, 11:35 AM   #10
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That looks like a winner of a recipe Fiona! I have it all printed out and ready to try.

4me, I'd use red caviar too, but the thought of adding heat to caviar sounds really weird to me. Was your original recipe baked also? The caviar doesn't burst?
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Chili Cheesecake with Baked Polenta Crust [U]Chili Cheesecake with Baked Polenta Crust[/U] Serves 16 Baked Polenta 1 quart water 1 Tbs sea or kosher salt 1 c. cornmeal 3 Tbs unsalted butter 1 Tbs chili or chipotle powder Bring salted water to a boil, whisk in cornmeal slowly, breaking up lumps. Cook till thickened, lower heat and simmer stirring occasionally for 40 minutes. Remove from heat, stir in butter and chili powder. Pour into bottom of 9 inch spring form pan and level. Bake at 350 [FONT=Symbol]°[/FONT] for 20 minutes. Cheesecake Filling 3-8 oz pkg cream cheese, at room temperature ½ tsp sea or kosher salt 2 Tbs flour 3 eggs, beaten ¼ c sour cream Zest and juice of 2 limes 2 c. shredded sharp cheddar (or favorite Mexican cheese) 4 Anaheim Peppers, roasted, peeled, seeded and diced (may add 2 Tbs diced jalapeño or 1-4 diced chipotles in adobo sauce)   Beat cream cheese until fluffy add in salt, flour, eggs, sour cream, zest and lime juice. Stir in cheese and peppers until well mixed. Pour onto hot polenta crust and bake at 450[FONT=Symbol]°[/FONT] for 10 minutes, reduce heat to 300[FONT=Symbol]°[/FONT] and continue baking for 55 minutes or until center [I]looks set[/I]. Cool on wire rack. Chill. “Frost” with sour cream topped with shredded lettuce, diced tomatoes, sliced green onions and sliced black olives. Serve with tortilla chips, salsa and beef fajitas if desired. Alternate Crust: 2 cups crushed tortilla chips, 1/8th cup melted butter and 1 tsp chili or chipotle powder. Press into bottom of 9 inch springform pan. Bake as for polenta and proceed from there. I prefer the polenta:chef: 3 stars 1 reviews
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