Savoury cheddar cheesecake spread
Hands-on time: 20 minutes
Total time: 5 hours
Makes: about 2 cups
The smooth, creamy consistency of cheesecake meets the savoury spiced flavours of a cheese ball in this tasty make-ahead appetizer.
1 pkg (250 g) cream cheese, room temperature 1 egg ½ cup shredded old Cheddar cheese 1 shallot, grated ¼ tsp each cayenne pepper and smoked paprika
½ cup chopped toasted pecans
½ cup peach chutney or mango chutney
In bowl, beat cream cheese until fluffy. On low speed, beat in egg, beating well and scraping down side of bowl often. Beat in Cheddar, shallot, cayenne pepper and smoked paprika.
Mix pecans with chutney; stir half into cream cheese mixture. Scrape into parchment paper–lined 5-inch (600 mL) springform pan. Spread remaining pecan mixture over top.
Centre springform pan on large square of foil; press foil up side of pan. Place in larger pan; pour enough hot water into larger pan to come 1 inch up sides. Bake in 300°F oven until no longer shiny and edge is set yet centre still jiggles slightly, about 1¼ hours. Turn off oven. Immediately run knife around edge of cake. Let cool in oven for 1 hour.
Remove springform pan from water and transfer to rack; remove foil and let cool completely. Refrigerate until chilled and set, about 2 hours. (Make-ahead: Cover and refrigerate for up to 4 days.) per 1 tbsp: about 57 cal, 1 g pro, 5 g total fat (2 g sat. fat), 3 g carb (trace dietary fibre, 3 g sugar), 16 mg chol, 90 mg sodium, 26 mg potassium. % RDI : 2% calcium, 1% iron, 4% vit A, 1% folate.