Sharp cheese, shallots and savoury spices make this velvety cheesecake an unexpected
and tasty starter. Spread it on baguette slices, crostini or crackers.
INGREDIENTS
- 1 pkg (250 g) cream cheese, softened
- 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
PREPARATION
- Beat cream cheese until fluffy in a bowl
- On low speed, beat in egg, beating well and scraping down side of bowl often
- Beat in Cheddar, 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 a large square of foil; press up the side of the pan
- Set springform pan in a larger pan; pour enough hot water into the larger pan to come 1 inch (2.5 cm) up the side of the springform pan
- Bake in 300°F (150°C) oven until shine disappears and edge is set yet the centre still jiggles slightly, about 1¼ hours
- Turn off the oven and immediately run a knife around the edge of the cake
- Let cool in the oven for 1 hour
- Remove springform pan from the water and transfer to a 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)
NUTRITIONAL INFORMATION, PER 1 TBSP: about 57 cal, 1 g pro, 5 g total fat (2 g sat. fat),
3 g carb, trace fibre, 16 mg chol, 90 mg sodium, 26 mg potassium. % RDI: 2%
calcium, 1% iron, 4% vit A, 1% folate.
