Raspberry Cheese Torte

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READY IN: 4hrs 20mins
SERVES: 15-20
YIELD: 1 torte
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
  • Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
  • Knead with hands (wash them first!) until well blended.
  • 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).
  • Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
  • Refrigerate at least 4 hours, or until cheese is firm again.
  • To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
  • The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.
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