Cheddar Chili Cheesecake

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cheddar Chili Cheesecake to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cheddar Chili Cheesecake, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/2 tb Butter -- (for pan)
• 1/4 c Breadcrumbs -- fine, toasted
• 1/4 c Cheddar cheese -- finely grated
• 6 oz Ham -- thinly sliced
• 1 1/2 lb Cream cheese -- room temperature
• 3/4 lb Cheddar cheese -- grated, sharp
• 1 c Cottage cheese
• 3/4 c Chopped green onions
• 4 Eggs
• 3 tb Jalapeno pepper -- optional
• 2 tb Milk
• 1 Clove garlic -- halved

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 325 degrees F

Step 2: Technique & Execution

Butter 9" springform pan

Step 3: Technique & Execution

Mix breadcrumbs and 1/4 cup cheddar

Step 4: Technique & Execution

Sprinkle mixture into pan, turning to coat

Step 5: Technique & Execution

Dice about half of ham; reserve remaining slices

Step 6: Technique & Execution

Mix diced ham with remaining ingredients in blender or processor until smooth