Liptauer Cheese a La Nigella Lawson

Lipatuer is a tangy, creamy cheese spread that is common throughout Austria, Hungary, and Bavaria. It is delicious with crackers, raw vegetables, and even better with sour pumpernickel bread. Cooking time is chilling time.

• Ready In: 2 hrs 20 mins
• Yields: 4 Cups

Ingredients

• 18  ounces cream cheese
• 2 1⁄4 cups cottage cheese
• 4 -5  tablespoons capers
• 8  cornichons, chopped
• 3  teaspoons paprika
• 1  pinch salt
• 1  pinch black pepper
• 2  teaspoons caraway seeds
• 2  teaspoons French mustard
• 1 -2  tablespoon  vegetable oil
• 1  pinch paprika

Directions

1. Beat the cream cheese and cottage cheese together until they are very smooth. Add the capers, cornichons, paprika, salt, pepper, caraway seeds, and mustard. Mix together well and turn into a 1-quart bowl lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set.
2. When it has become cold enough to turn out — a few hours should do it — unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it over, and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze made by mixing the oil with the paprika.
3. Serve this with bread or poppy-seed bagels, gherkins, and, if you like, some chopped red onions.