Raspberry Cheese Torte

By Jgerwin

Don Taylor's recipe

Ingredients

• 1 1/2 lbs. Cheddar Cheese – grated
• 1/4 cup Onion, finely minced ( an additional 1/8 cup adds flavor)
• 3/4 cup Pecans, finely chopped or sprinkles
• 1/4 tsp. Cayenne Pepper
• 1/2 tsp. Garlic Salt
• 1/2 cup Mayonnaise
• 1/2 tsp. Hot Pepper Sauce (Frank’s brand is preferred)
• 1 cup Raspberry Preserves (Must be a very good quality preserve)

Preparation

Step 1

Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily. Stir in onions, pecans, cayenne pepper, garlic salt, mayonnaise and pepper sauce. Knead with hands until well blended. Line a 10 inch torte or indented flan pan with plastic wrap. Press cheese mixture firmly into pan. Cover with additional plastic wrap and press mixture again to mold firmly. Refrigerate at least 4 hours or until cheese is firm.

To serve, unmold torte onto serving dish about 1-hour before serving. Spread top with preserves and garnish with parsley and fresh raspberries or lemon rose. Serve with assorted crackers.