Praise the Lard: Recipes and Revelations from a Legendary Life in Barbecue by Mills Mike & Mills Amy

Author:Mills, Mike & Mills, Amy [Mills, Mike]
Language: eng
Format: epub
ISBN: 9780544702509
Publisher: Houghton Mifflin Harcourt
Published: 2017-05-09T04:00:00+00:00

2 teaspoons olive oil

¾ cup diced onions

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Two 8-ounce packages cream cheese, at room temperature

6 ounces creamy goat cheese

1½ tablespoons pureed chipotle chiles in adobo sauce

3 ounces sun-dried tomatoes, finely chopped

2 tablespoons chopped fresh basil

6 large eggs

Crackers or fruit, for serving

Preheat the oven to 275°, with a rack in the center. Fill a 13-x-9-inch baking dish with water and place it on the lowest shelf in the oven. Lightly coat an 8-inch springform pan with cooking spray or brush with vegetable oil.

Coat a skillet with the olive oil and heat the pan over medium-high heat until the oil is shimmering. Add the onions, stir to coat, and season generously with salt and pepper. Reduce the heat to medium-low and spread the onions out evenly over the pan. Cook, stirring occasionally, for 10 to 15 minutes, until the onions are soft but not mushy and a rich brown color. Remove from the heat and set aside to cool.

Put the cream cheese in a large bowl and use an electric mixer on low speed just enough to break it up, then mix on medium-low speed just until soft.

Add the cooled onions, goat cheese, pureed chipotle, sun-dried tomatoes, and basil and mix on low speed until combined. Add the eggs one at a time, mixing gently until incorporated and using a flexible rubber spatula to scrape down the sides of the bowl, making sure all of the ingredients are well mixed. The mixture should be smooth.

Scrape the mixture into the prepared pan and set it on the center rack in the oven, above the pan of water. Bake for 1 hour, or until the cheesecake is set and a tester inserted into the middle comes out clean. Cool to room temperature, then cover and transfer to the refrigerator to chill overnight.

To serve, run a thin knife around the edge of the cake, then remove the pan’s ring. Set the whole cake on a large serving platter or cake stand, or slice the cake into wedges and place on serving dishes. Serve with crackers and fruit.

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