Santa Fe Cheesecake With Cilantro Pesto

Recipe Ingredients

1 cup	146g / 5.1oz	Toasted bread crumbs
1/2 cup	118ml	Toasted pine nuts
3 tablespoons	45ml	Unsalted butter - melted
1/2 lb	227g / 8oz	Pepper jack cheese - grated
1/2 lb	227g / 8oz	Queso blanco - grated
1 lb	454g / 16oz	Cream cheese - room temperature
4		Eggs
8		Fresh New Mexico green chiles - roasted, peeled,
		Seeded, and chopped
2		Jalapeños - seeded, diced
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Minced fresh cilantro
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Cilantro Pesto
2 cups	32g / 1.1oz	Fresh cilantro leaves - (tightly packed)
1/4 cup	59ml	Lightly-toasted pine nuts
1 teaspoon	5ml	Chopped garlic
1/4 cup	59ml	Grated queso blanco
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Salt
6 tablespoons	90ml	Olive oil

Recipe Instructions

Preheat oven to 325 degrees.

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, jalapeños, 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 Cilantro 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.

This recipe yields 12 to 16 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E31) - from the TV FOOD - NETWORK

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