Best Cheese Torte By The Cheddar Box Recipes

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CHEDDAR PECAN TORTE RECIPE - (4/5)



Cheddar Pecan Torte Recipe - (4/5) image

Provided by tiffanybrie

Number Of Ingredients 11

1 (12-ounce) package sharp cheddar cheese, grated
1 cup pecans, chopped
1 medium onion
2 (8-ounce) packages cream cheese, softened
1/2 mango chutney (or any jam like mango spread)
1/2 cup frozen spinach, thawed
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1 tablespoon beef granules
1/2 teaspoon basil
1 dash each of black pepper, celery seed, cumin, and nutmeg

Steps:

  • Combine cheddar cheese with pecans and onion. Place half of the mixture in an 8-inch round souffle dish. Combine (8-ounce) package cream cheese with the chutney blend thoroughly. Spread over cheddar cheese mixture. Drain spinach completely, squeeze (really squeeze) out all excess moisture. Add seasonings and remaining 1 (8-ounce) package of cream cheese. Blend thoroughly. Top with remaining cheddar cheese mixture. refrigerate until serving time. To serve invert on a plate and serve with crackers.

LAYERED CHEESE TORTA



Layered Cheese Torta image

This rich cheese blend goes a long way at a party. Make sure you follow the directions so you will have 3 ribbons of color. Also, be sure to allow a good 8 hours of chill time.

Provided by southern chef in lo

Categories     Spreads

Time 9h

Yield 3 cups

Number Of Ingredients 13

1 (8 ounce) package cream cheese, softened
1/4 cup of crumbled blue cheese
1 (18 ounce) can crushed pineapple, drained
1/8 teaspoon ground ginger
1/2 cup pecans, chopped
1 (3 ounce) package cream cheese, softened
1/3 cup milk
2 cups of shredded cheddar cheese
6 slices bacon, cooked and crumbled
1 teaspoon of grated onion
1/4 teaspoon hot sauce
chopped pecans
fresh parsley sprig

Steps:

  • Combine the first 4 ingredients in a bowl. Beat at medium speed with mixer until blended; stir in pecans.
  • Line a lightly greased 4-cup fluted mold or a 7 3/8 x 3 5/8-inch loaf pans with plastic wrap, allowing edges to extend over the sides of pan.
  • Spread 1/3 of blue cheese mixture into mold and chill 1 hour.
  • Combine remaining 3 ounce package of cream cheese and milk, beating well. Add cheddar cheese and next 3 ingredients, mixing well. Spread over chilled blue cheese mixture in mold. Top with remaining 2/3 of blue cheese mixture, spreading.
  • Cover with plastic wrap and chill for 8 hours or up to 3 days.
  • Unmold onto a serving plate; remove plastic wrap and garnish.
  • Serve with ginger snaps or assorted crackers.

Nutrition Facts : Calories 1159.4, Fat 99.1, SaturatedFat 49.4, Cholesterol 236.5, Sodium 1335.5, Carbohydrate 35, Fiber 3.1, Sugar 26, Protein 37.6

ELEGANT CHEESE TORTE



Elegant Cheese Torte image

Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 24-30 servings.

Number Of Ingredients 9

4 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
2 teaspoons coarsely ground pepper
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped
8 cups shredded sharp cheddar cheese
3/4 cup apple cider
2-1/4 teaspoons paprika
1 cup chopped pecans, toasted
Grapes and assorted crackers

Steps:

  • In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.

Nutrition Facts :

RASPBERRY CHEESE TORTE



Raspberry Cheese Torte image

This is one of the Houston Chronicle's most requested recipes and is originally from Melange Catering. I've served this numerous times over the years and have always gotten many compliments on it. Cook time is chill time.

Provided by Leslie in Texas

Categories     Raspberries

Time 4h20m

Yield 1 torte, 15-20 serving(s)

Number Of Ingredients 9

1 1/2 lbs good quality cheddar cheese, grated
1/4 cup finely chopped onion
3/4 chopped pecans
1/4 teaspoon cayenne pepper
1/3-1/2 mayonnaise (I usually use Hellman's)
1/4-1/2 teaspoon Tabasco sauce
1 cup good quality raspberry preserves
fresh raspberry (to garnish)
assorted cracker

Steps:

  • Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
  • Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
  • Knead with hands (wash them first!) until well blended.
  • 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).
  • Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
  • Refrigerate at least 4 hours, or until cheese is firm again.
  • To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
  • The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.

CHEDDAR-VEGGIE APPETIZER TORTE



Cheddar-Veggie Appetizer Torte image

A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. - Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1-1/3 cups finely crushed multigrain crackers
1/4 cup butter, melted
2 cups shredded sharp cheddar cheese
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tablespoon olive oil
1 carton (8 ounces) spreadable garlic and herb cream cheese
4 large eggs, lightly beaten
2 tablespoons crumbled cooked bacon
2 tablespoons grated Parmesan cheese

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, saute the zucchini, mushrooms, onion and red pepper in oil until tender. Spoon over cheese. , In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. , Place pan on a baking sheet. Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 244mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.

CHEDDAR VEGETABLE TORTE



Cheddar Vegetable Torte image

Savory cheesecakes are a wonderful and easy to transport appetizer. This recipe is good hot, cold, or at room temperature making it a perfect addition to your party buffet. Easy and make ahead! I started with an old recipe from Country Woman and from there made it my own. Simply delicious and received rave reviews on several...

Provided by Deb Crane

Categories     Other Snacks

Number Of Ingredients 12

1 1/3 c italian bread crumbs, or crushed crackers of your choice
1/4 c butter,melted
2 c shredded cheddar cheese (8 ounces)
1 small zucchini, finely chopped
5 small fresh mushrooms,sliced
1/3 c chopped sweet onion
1/4 c chopped sweet red pepper
1 Tbsp olive oil
8 oz spreadable garlic and herb cream cheese
4 eggs, beaten
2 Tbsp crumbled cooked bacon
2 Tbsp shredded parmesan cheese

Steps:

  • 1. Preheat oven to 375 degrees. Butter a spring form pan and line the outside with aluminum foil.
  • 2. In a bowl, combine bread crumbs (or crushed crackers) and the butter. Press into bottom of prepared spring form pan.
  • 3. Sprinkle cheddar cheese on top of the bread crumb crust.
  • 4. In a skillet, saute zucchini,mushrooms,onion and pepper in the olive oil until tender. Spoon over the cheddar cheese layer.
  • 5. In a separate bowl (or Kitchen Aid) beat cream cheese until smooth. Add eggs and beat until combined well. Stir in bacon pieces. Pour this over the top of the vegetable layer. Sprinkle the parmesan cheese on top.
  • 6. Place in preheated oven on a baking sheet, and bake for 30-35 minutes until the center is almost set. Cool on wire rack for 10 minutes before removing from spring form pan carefully. Enjoy!!!

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