Vanilla Bean Cheesecake With Hatch Chile Marmalade Recipe

Directions

1. Make the crust: Wrap the surface of a 9-inch springform pan with three layers of foil, then grease the underside and all the best way up the perimeters with nonstick spray. In a medium bowl, stir collectively the cornmeal, brown sugar, cornstarch, salt, and egg till included. Stir within the butter till mixed. Switch the cornmeal combination to the ready pan and, utilizing an offset spatula (or the underside of a glass), flatten to a good crust. Refrigerate for 20 minutes. 

2. In the meantime, place a rack within the middle of the oven and preheat to 350°F℉. 

3. Place the springform pan on a baking sheet and bake till the crust is golden brown, 11–14 minutes. Put aside.

4. Make the filling: To a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, orange zest and juice, vanilla, and salt and beat on medium pace, scraping down the perimeters often with a silicone spatula, till mild and fluffy, about 3 minutes. Separately, beat within the egg yolks till totally included. Beat in 1 cup of the bitter cream at a time, scraping down the perimeters between additions with the spatula, till included and clean.

5. Pour the filling over the crust, then place the springform pan in a big shallow roasting pan and fill with 1½ inches of scorching water. 

6. Bake, rotating the roasting pan midway by, till the filling is ready however nonetheless barely wobbly within the middle, 50–60 minutes. Rotate the roasting pan once more, flip off the oven, and go away the cheesecake inside for 1 hour. 

7. Switch the springform pan to a wire rack and put aside to chill to room temperature, about 2 hours, then refrigerate for a minimum of 6 hours, or as much as 12 hours.  

8. Make the Hatch chile marmalade: In a fine-mesh strainer set over a small bowl, drain the chiles. Discard the liquid.

9. To a medium pot, add the brown sugar, vinegar, and honey and produce to a boil. Flip the warmth to low, stir within the drained chiles, and simmer, stirring often, till the combination is diminished by half, about 1 hour quarter-hour. Flip off the warmth. To check thickness, dip a spoon into the combination; it ought to coat the again of the spoon with out instantly working off. (If not, proceed simmering till the combination is thick sufficient, checking each 5 minutes.) Whisk within the orange zest and juice and salt. Put aside to chill to room temperature, then refrigerate till able to serve. The marmalade will hold in an hermetic container within the fridge for as much as 1 month.

10. To serve, utilizing a heat knife, reduce the cheesecake into 10–12 slices. Prime every slice with a spoonful of the Hatch chile marmalade.