Ingredients Jump to Instructions ↓

  1. 1 cup toasted bread crumbs

  2. 1/2 cup toasted pine nuts

  3. 3 tablespoons unsalted butter, melted

  4. 1/2 pound pepper jack, grated

  5. 1/2 pound queso blanco, grated

  6. 1 pound cream cheese, room temperature

  7. 4 eggs

  8. 8 fresh roasted, peeled, seeded New Mexico green chiles, chopped

  9. 2 jalapenos, seeded and diced

  10. 1 tablespoon minced garlic

  11. 3 tablespoons minced fresh cilantro

  12. 1/4 teaspoon freshly ground black pepper CILANTRO PESTO:

  13. 2 cups tightly packed fresh cilantro leaves

  14. 1/4 cup lightly toasted pine nuts

  15. 1 teaspoon chopped garlic

  16. 1/4 cup grated queso blanco

  17. 1/2 teaspoon freshly ground black pepper

  18. 1/2 teaspoon salt

  19. 6 tablespoons olive oil

Instructions Jump to Ingredients ↑

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


Send feedback