1 1/2 lb good quality Cheddar cheese,
-grated
1/4 c Onion, finely minced
1 c Pecans, chopped
1/4 ts Cayenne pepper
1/3 c Mayonnaise
1/4 ts Hot red pepper sauce, or to
-taste
1 c good quality raspberry
-preserves
Fresh raspberries for garnish

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 cheese 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.

NOTES: The torte can be made ahead but preserves should not be spread on
top more than1 hour before serving.

Yields
20 Servings