Raspberry Cheese Torte

Name: Raspberry Cheese Torte
Ingredients: 1 1/2 lbs good quality cheddar cheese, grated; 1/4 cup finely chopped onion; 3/4 chopped pecans; 1/4 teaspoon cayenne pepper; 1/3 - 1/2 mayonnaise (I usually use Hellman's); 1/4 - 1/2 teaspoon Tabasco sauce; 1 cup good quality raspberry preserves; fresh raspberry (to garnish); assorted cracker

9 ingredients

8 steps

Ingredients

1 1/2 lbs good quality cheddar cheese, grated
1/4 cup finely chopped onion
3/4 chopped pecans
1/4 teaspoon cayenne pepper
1/3 - 1/2 mayonnaise (I usually use Hellman's)
1/4 - 1/2 teaspoon Tabasco sauce
1 cup good quality raspberry preserves
fresh raspberry (to garnish)
assorted cracker

Directions

1

Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
2

Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
3

Knead with hands (wash them first!) until well blended.
4

Line a 10 inch pan with plastic wrap (an indented flan dish works best but a cake pan or any pan with a flat bottom works well too).
5

Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
6

Refrigerate at least 4 hours, or until cheese is firm again.
7

To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
8

The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.