Greenys Chocolate Chipotle Cheesecake Recipes

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE

Steps:

• 1. Preheat oven to 325ºF.
• 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
• 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
• 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
• 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.

DEEPEST DARKEST CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch-diameter springform pan with cooking spray.
• For the crust: In a food processor, grind the cookies until finely ground. Blend in the sugar and salt. Add the melted butter and process until well blended; it should be the consistency of wet sand. Press the crumbs evenly onto the bottom (not the sides) of the prepared pan. (Or just place the cookie crumb-sugar mixture in the pan, pour the melted butter in and combine.) Press the mixture into the bottom of the pan and bake just until set, about 7 minutes. Allow it to cool while preparing the filling.
• For the filling: Place the chocolate in a microwave-safe bowl and heat until melted, 2 to 3 minutes, stirring every minute until the chocolate is completely melted. In a medium bowl, whisk the sugar and cocoa powder together, smoothing out any lumps of cocoa powder. In a stand mixer, beat the cream cheese until light and fluffy, about 2 minutes, and then add the sugar-cocoa powder mixture. Add the orange zest, prepared coffee or espresso powder at this time, if using. Beat until fully incorporated, scraping down the sides and bottom with a rubber scraper when necessary. Blend in the eggs, 1 at a time. Mix in the lukewarm chocolate and stir until combined.
• Pour the filling over the cooled crust, tap the pan on the table top to remove any air pockets, and then smooth the top to even out. Bake until the center is just set (jiggles like set gelatin) and looks just dry, about 1 hour 10 minutes, rotating halfway. Cool 5 minutes. Run a knife around sides of the cake to loosen, but do not remove from the springform pan. Chill the cake in the refrigerator overnight.
• For the glaze: Stir the heavy cream, chopped chocolate, honey and prepared coffee in a heavy, medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2-inch of the cheesecake's edge and filling any cracks. Chill until topping is set, about 1 hour.
• Transfer the cheesecake to a platter and release from the springform pan. Serve cold, or allow to come to room temperature, about 2 hours.

GREENY'S CHOCOLATE CHIPOTLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan with 3-inch sides by lining the bottom with a parchment paper circle.
• Crust:.
• Crush or grind the whole cookies, including the cream filling, to make crumbs. Mix with the cinnamon, chipotle powder, and butter, and pour the mixture into the springform pan. Using the bottom of a flat measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan.
• Bake 10 minutes. Remove from oven and place on a wire cooling rack to cool. When completely cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the water bath.
• Reduce oven to 325 degrees F.
• Chocolate Filling:
• In top of a double boiler over hot water, melt the semisweet chocolate. Set aside to cool slightly.
• In a large bowl, add the cream cheese, sugar, cinnamon, chipotle powder, cayenne pepper, and instant espresso powder (if using); mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes.
• Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
• Add the vanilla and flour; beat until mixed. Add the melted chocolate; continue beating on medium low speed until thoroughly combined, about 1 minute.
• Add the eggs, 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
• Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
• Let the filling rest about 5 minutes, or lightly tap on the counter, to allow air bubbles to rise to the surface.
• Brush the melted butter around the sides of the cooled springform pan, and pour the cheesecake filling into the cookie crust.
• Bake:
• Set the foil-wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour HOT water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door.
• Bake 65 to 70 minutes.
• Tip: The cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
• Remove from oven, place springform pan on a wire cooling rack to cool.
• When the cheesecake is completely cooled, remove the sides of the pan, cover the cheesecake, and refrigerate for 12 to 24 hours before serving.
• Chocolate Topping:
• In a medium heavy-bottom pan, combine the chocolate, whipping cream, and sugar. Heat and stir over low heat until chocolate is melted and topping is smooth. Remove from heat and set aside to cool about 20 minutes or until starting to cool and thicken like pudding.
• Pour over center of cheesecake; use a small offset spatula to spread the chocolate to the edges, letting some of the topping drip down the sides of the cheesecake.
• Refrigerate the cheesecake until the topping is set, 20 to 30 minutes.
• When ready to serve, garnish with chocolate shavings, dried jalapeno peppers, or whipped cream. Refrigerate leftovers.

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
• Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
• Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
• Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

GREEN CHILE CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine bread crumbs, Parmesan cheese and chili powder; mix well. Stir in melted butter. Pat in bottom and 1 inch up sides of ungreased 9-inch springform pan. Set aside.
• Heat oil in medium skillet over medium heat until hot. Add onion; stir to coat. Add lime juice; cook 4 to 5 minutes or until onion has softened, stirring frequently.
• Add garlic; cook and stir 30 to 60 seconds or until fragrant. Remove from heat. Add corn, chiles, cumin, salt and hot pepper sauce; mix well. Set aside.
• Beat cream cheese in large bowl on medium speed until fluffy. Beat in sour cream. Reduce speed to low; beat in eggs one at a time, scraping down sides of bowl after each addition. Stir in Monterey Jack cheese. Stir in chile mixture. Pour into crust-lined pan.
• Bake at 325°F. for 55 to 65 minutes or just until center of cheesecake is set. Cool cheesecake in pan on wire rack for 1 hour. Cover; refrigerate at least 3 hours before serving.
• Just before serving, run knife around edge of cheesecake to loosen; remove sides of pan. Arrange halved tomatoes around edge of cheesecake. Serve with crackers.