So I don’t know about you, but in Dallas, it is a big freaking deal when August rolls around. In part, because it means that this physically painful summer spent in what feels like the lowest circle of hell is almost over. We can see the light at the end of the tunnel. But for us food lovers, August means hatch chile season! We take hatch chile season seriously here. We have hatch chile-centered cooking classes, festivals, etc. Driving up to the grocery store and noticing that giant hatch chile roaster working outside is what keeps me going toward the end of the summer. It just makes sense to fight the blazing heat with a whole other level of heat. I see box after box after box of hatch chiles every summer at the market and I always tell myself that this will be the year that I do something special with them. I never do. If I even end up buying any before they disappear, they usually end up camping in my refrigerator for a few weeks until they go bad. But this, my friends, this is the year that I venture into the chile-dom. What better way to use some of those spicy chiles than in this Roasted Hatch Chile Cheesecake. I took the savory route and made a slightly spicy cheesecake with cream cheese, ricotta, and goat cheese. Serve this unique appetizer with some crackers alongside for dipping.
- 2 large hatch chiles
- 4 ounces cream cheese, softened
- 4 ounces whole-milk ricotta cheese, softened
- 2 ounces goat cheese, softened
- 1 large egg
- 1½ teaspoons sugar
- ½ teaspoon kosher salt
- Preheat the broiler. Place the hatch chiles on a small rimmed baking sheet. Broil for 8 to 10 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice.
- Preheat the oven to 350°F. Beat the cream cheese, ricotta, and goat cheese in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy. Add the egg, sugar, and salt and blend until creamy. Stir in the diced chiles.
- Pour the mixture into a 4½-inch springform pan. Place the pan in a larger baking pan. Add enough hot water to the baking pan to come halfway up the sides of the springform pan. Bake for about 45 minutes, until the cheesecake is set around the edges and jiggles only slightly when gently shaken. Remove from the oven and chill in the refrigerator for 3 to 4 hours, until cold. Serve with crackers for dipping.
NOTE: If you can’t find hatch chiles, use a poblano instead. Roast it the same way!