Serve Savoury Cheddar Cheesecake Spread with buttery crackers and sliced baguette. With its perfect balance of creamy, spicy, sweet and savoury, there will be no leftovers. It just gets better with every bite. Look for peach chutney in specialty food stores. Substitute mango chutney if you can't find peach.
- Prep time 20 minutes
- Total time 4 hours & 30 minutes
- Portion size 2 servings
- 1 pkg cream cheese at room temperature
- 1 egg
- 1/2 cup shredded old Cheddar cheese
- 1 shallots grated
- 1/4 teaspoon each cayenne peper and smoked paprika
- 1/2 cup chopped toasted pecan
- 1/2 cup peach chutney
In bowl, beat cream cheese until softened. On low speed, beat in egg, beating well and scraping down side of bowl often. Beat in Cheddar cheese, shallot, cayenne pepper and smoked paprika.
Stir pecans with chutney; remove half and set aside. Stir remaining pecan mixture into cheesecake batter. Scrape into parchment paper-lined 5-inch (600 mL) springform pan. Spread reserved pecan mixture on top. Centre pan on large square of foil; press up to side of pan. Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides.
Bake in 300 F (150 C) oven until shine disappears and edge is set yet centre still jiggles slightly, about 1? 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.
Makes about 2 cups.
Nutritional facts per 1 tbsp: about
- Sodium 90 mg
- Sugars 3 g
- Protein 1 g
- Calories 57.0
- Total fat 5 g
- Cholesterol 16 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 4.0