Mexican Cheesecake

Ducky's Note:

This recipe was in the Sunday paper in an article about foods for different astrological signs. I haven't tried it but it does sound interesting. For the curious, this is supposed to be for the sign Aquarius, who are into "offbeat, multicultural takes." Notes: puree chipotles with a little of the adobo sauce. If preferred, bake cheesecake in a graham cracker crust. To sweeten cheesecake, substitute bittersweet or semi-sweet chocolate or garnish with whipped cream.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8

Yield: 8.0 pieces

• 2 cups milk
• 1/2 cup sugar
• 1 (8 ounce) package cream cheese, room temperature
• 6 eggs
• 1 teaspoon vanilla extract
• 6 ounces unsweetened baking chocolate
• 2 tablespoons chipotle chiles in adobo, pureed (see note in description)
• caramel sauce, for topping

Directions:

1. Preheat oven to 350°F.
2. Grease 9-inch springform pan.
3. In saucepan, heat milk until hot but not boiling.
4. Pour milk into blender.
5. Add sugar and cream cheese and blend until smooth.
6. In separate bowl, beat eggs and vanilla.
7. Add 1/2 C milk to egg mixture.
8. Pour contents of bowl into blender and blend at low speed.
9. Melt chocolate in saucepan or in microwave.
10. Add chocolate, chipotle to blender and blend at low speed until smooth and well-blended.
11. Carefully pour mixture into springform pan.
12. Place springform pan in larger pan, filling larger pan with hot water until halfway up side of pan.
13. Bake in oven for 30 - 40 minutes or until set.
14. Remove springform pan from water bath and set on rack to cool completely.
15. After cooled, refrigerate for a couple of hours before serving.
16. Drizzle with caramel sauce.