Savoury ched­dar cheese­cake spread

Canadian Living - Holiday Entertaining - - Make- a head recipes -

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.

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