Raspberry Cheese Torte

1. 1

   Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.

2. 2

   Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.

3. 3

   Knead with hands (wash them first!) until well blended.

4. 4

   Line a 10 inch pan with plastic wrap (an indented flan dish works best but a cake pan or any pan with a flat bottom works well too).

5. 5

   Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.

6. 6

   Refrigerate at least 4 hours, or until cheese is firm again.

7. 7

   To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.

8. 8

   The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.

No additional tips available.