Tasso Cheesecake with Creole Tomato Glace and Zapp's Potato Chips | Louisiana Kitchen & Culture

Ingredients

• 20 ounces smoked tasso ham
• 1 pound Mascarpone cheese, softened
• 2 pounds cream cheese, softened
• 1/2 cup grated red onion
• 11/4 tablespoons smoked paprika (pimentón)
• 1 cup heavy cream
• 3 eggs
• 5 egg yolks
• 1/2 teaspoon each salt, freshly ground black pepper
• 5 pounds vine-ripened tomatoes, preferably Creole, quartered
• 1 cup olive oil
• 1 cup peeled whole garlic cloves
• 11/2 pounds red onions, medium dice
• 1/2 ounce each fresh thyme and oregano (stemmed 1 ounce each thyme and oregano)
• 1 tablespoon ground chili powder
• 3 fresh bay leaves
• 1 tablespoon each salt and freshly ground pepper
• 13/4 cups apple cider vinegar
• 3/4 cup sugar