Beatrice & Woodsley Pimento Cheesecake

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1 pound shredded cheddar cheese

1 to 2 jalapeno peppers, stemmed, seeded if desired and cut into small dice

2 tablespoons finely diced red onion

1 teaspoon finely chopped garlic

1/4 cup finely chopped pimentos

1/2 tablespoon Dijon-style mustard

1/4 cup mayonnaise

1 teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce, such as Tabasco

1/2 teaspoon cayenne pepper


Freshly ground black pepper

2 cups Cheez-It crackers, crushed

4 tablespoons (1/2 stick) unsalted butter, melted and cooled

2 teaspoons sugar

1/2 teaspoon salt

1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature

6 tablespoons sugar, or more to taste

4 ounces (1/2 cup) pimento cheese (see above)

5 large eggs

1 teaspoon kosher salt, or to taste

3/4 cup regular or low-fat buttermilk

3 jalapeno peppers

3 Fresno or Anaheim chili peppers

1 serrano chili pepper

2 large leaves Savoy cabbage, torn into pieces

2 teaspoons pectin

1 teaspoon salt

Freshly squeezed juice of 1 lemon (3 to 4 tablespoons)

1/2 cup Chablis

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