Cheddar Pecan Torte Recipe 45

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RASPBERRY CHEESE TORTE



Raspberry Cheese Torte image

This is one of the Houston Chronicle's most requested recipes and is originally from Melange Catering. I've served this numerous times over the years and have always gotten many compliments on it. Cook time is chill time.

Provided by Leslie in Texas

Categories     Raspberries

Time 4h20m

Yield 1 torte, 15-20 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

ELEGANT CHEESE TORTE



Elegant Cheese Torte image

Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 24-30 servings.

Number Of Ingredients 9

4 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
2 teaspoons coarsely ground pepper
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped
8 cups shredded sharp cheddar cheese
3/4 cup apple cider
2-1/4 teaspoons paprika
1 cup chopped pecans, toasted
Grapes and assorted crackers

Steps:

  • In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.

Nutrition Facts :

CHEDDAR PECAN TORTE RECIPE - (4/5)



Cheddar Pecan Torte Recipe - (4/5) image

Provided by tiffanybrie

Number Of Ingredients 11

1 (12-ounce) package sharp cheddar cheese, grated
1 cup pecans, chopped
1 medium onion
2 (8-ounce) packages cream cheese, softened
1/2 mango chutney (or any jam like mango spread)
1/2 cup frozen spinach, thawed
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 tablespoon beef granules
1/2 teaspoon basil
1 dash each of black pepper, celery seed, cumin, and nutmeg

Steps:

  • Combine cheddar cheese with pecans and onion. Place half of the mixture in an 8-inch round souffle dish. Combine (8-ounce) package cream cheese with the chutney blend thoroughly. Spread over cheddar cheese mixture. Drain spinach completely, squeeze (really squeeze) out all excess moisture. Add seasonings and remaining 1 (8-ounce) package of cream cheese. Blend thoroughly. Top with remaining cheddar cheese mixture. refrigerate until serving time. To serve invert on a plate and serve with crackers.

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