Roast Garlic Cheesecake
3/4 lb. graham cracker crumbs
1/4 lb. pecan pieces, finely ground
3 tablespoons Chipotle powder
1/2 lb. butter, melted
6 pkg. (8 oz. each) cream cheese
8 egg yolks plus 1 whole egg
2 tablespoons roast garlic puree
pinch of Fresh herbs
salt and black pepper to taste
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.
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.
Ancho Mango Jam:
5 Ancho Chilies (seeds included)
1-2 fresh green Serranos, minced
1/2 red, yellow, and green peppers, minced
2 shallots, sliced
2 cloves garlic, crushed
1 tablespoon ginger
1-1/2 cup orange juice
1 tablespoon rice vinegar
1 tablespoon cilantro
1 tablespoon honey
1 ripe mango, peeled and sliced
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 theother 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.