Recipe

Cherry Chutney Cheese Torte Recipe

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Ingredients

Directions

Step #1 Place colander in a 2-quart glass measure or medium bowl.
Step #2 Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Step #3 Spoon yogurt into the colander.
Step #4 Cover up loosely with plastic wrap; put in the fridge for 12 hrs.
Step #5 Spoon yogurt cheese into a bowl; discard liquid.
Step #6 Cover up & put in the fridge.
Step #7 Preheat oven to 325°.
Step #8 Place the yogurt cheese & cream cheese in a medium bowl; beat with a mixer at medium speed until smooth.
Step #9 Add sugar, egg substitute, juice, & salt; beat until mixd.
Step #10 Pour cheese mixture into a 6-inch springform pan coated with cooking spray.
Step #11 Wrap bottom & sides of pan with foil wrap.
Step #12 Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
Step #13 Bake at 325° for 30 mins or until torte center barely moves when pan is touched.
Step #14 Remove torte from oven; run a knife around the outside edge.
Step #15 Cool to about room temp.
Step #16 Cover up & chill at least 8 hrs.
Step #17 Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top.
Step #18 Serve with bread.
Step #19 Note: Nutritional analysis includes Cherry Chutney.
Enjoy the Cherry Chutney Cheese Torte recipe

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