Raspberry Cheese Torte

By trinimomma

Ingredients

• 1 1/2 pounds Cheddar cheese; grated
• 1/4 cup Finely minced onion
• 3/4 cup Chopped pecans
• 1/4 teaspoon Cayenne pepper
• 1/3 cup (To 1/2) mayonnaise
• 1 cup Raspberry preserves (without seeds)
• Assorted unflavored crackers

Details

Servings 12

Preparation

Step 1

Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily. Stir in onion, pecans, cayenne, and mayonnaise. Stir until well blended. Line a 10-inch pan with plastic wrap. An indented flan pan is best, but any pan that will unmold to form a flat surface on top may be used. 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 serving dish. Spread top with preserves and garnish with fresh raspberries if desired. Serve with assorted crackers (best if unflavored style). The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving. Makes 15 to 20 appetizer portions.