Chili Cheesecake with Baked Polenta Crust
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.
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.
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