Crust: 1 cup toasted pumpkin seeds, ground 1 cup tortilla chips, crushed 1 tsp. salt
1
2
1
4
1/4 cup chipotle peppers, puréed
Preheat oven to 300°F.
For the crust: In a small bowl, combine the chips, salt and pumpkin seeds. Press them into the bottom of a 9-inch spring form pan.
For the filling: In a mixing bowl fitted with a paddle attachment, blend the cream cheese, goat cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Divide in half, and fold in chipotle to one half. Pour the batters over the crust in alternating cups. Drag a knife through to marble, and rap pan on table to remove any bubbles.
Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional half hour without opening the door. Cool. Carefully unmold. Keep refrigerated until ready to serve.
Serve with tortilla chips.
Recipe from Executive chef Dena Peterson, Cafe Modern, Modern Art Museum, Fort Worth, TX (Bon Appetit).
