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1
Dampen 2 18-inch squares of cheesecloth with water, wring dry and stack them flat, one on top of the other.
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2
Now smoothly line a 5 cup straight sided container such as a new flower pot, a mixing bowl, a loaf pan or a mold with the cheesecloth.
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3
Combine cream cheese, butter and orange zest and juice in a food processor or electric mixer and beat until fluffy.
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4
Remove about half of the mixture and reserve.
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5
Add curry powder to the remaining mixture and blend until thoroughly mixed.
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6
Spoon about one third of the reserved cheese mixture into the lined mold, pressing with fingers or a spatula to compress the mixture and eliminate air pockets.
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7
Add about one third of the curried cheese mixture, pressing again in the same manner.
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8
Continue alternately layering the cheese mixtures until each is used up.
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9
Bring excess cheesecloth up over the top to cover cheese completely and chill until the cheese feels firm when gently pressed, about 1 1/2 hours.
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10
Invert the mold onto a serving plate and gently pull of the cheesecloth.
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11
If ot serving within a couple of hours, wrap tightly with plastic wrap and chill for up to 2 days.
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12
Place the chutney in a small saucepan and melt over low heat.
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13
While the chutney is melting, gently press the cashews into the surface of the cheese.
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14
Remove the chutney from the heat and let cool to room temperature.
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15
Spoon it over the cheese to cover completely; use a smal spatula to spread it evenly onto the sides.
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16
Chill for about 30 minutes to allow the glaze to set.
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17
Garnish with orange zest.
