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Melange Catering's Raspberry Cheese Torte

Ingredients: 1 1/2 Pound(s) Cheddar cheese; grated 1/4 Cup(s) Finely minced onion 3/4 Cup(s) Chopped pecans 1/4 Teaspoon(s) Cayenne pepper 1/3 Cup(s) (To 1/2) mayonnaise 1/4 Teaspoon(s) (To 1/2) hot red pepper sauc 1 Cup(s) Assorted unflavored crackers Directions: This is a specialty of Linda West's Melange Catering and one of the Chronicle's most requested recipes. The recipe was developed with Hellman's brand mayonnaise. DIRECTIONS: Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily. Stir in onion, pecans, cayenne, mayonnaise and pepper sauce. Knead with hands 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 or a lemon rose. 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. Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; Typos by Dorothy Flatman 1996
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