Raspberry Cheese Torte

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

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

Recipe

• 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.