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FareShare Gazette Recipes -- May 2005 - H's


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Hot Pepper Jelly Cheesecake

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                         * Exported from MasterCook *

                          Hot Pepper Jelly Cheesecake

Recipe By : Hugh Carpenter and Ted Sandison
Serving Size : 8 Preparation Time :0:00
Categories : Volume 8-05 May 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup pine nuts
8 ounces cream cheese -- at room temperature
1 cup hot pepper jelly -- preferably red
2 cloves garlic -- finely minced
1/4 cup fresh cilantro -- chopped
5 ounces sharp cheddar cheese -- grated
[about 1-1/4 cups]
sliced bread, crackers or Belgian endive
cups, as accompaniment

Preheat oven to 325F. Place the pine nuts on a baking sheet and toast
in the oven until golden, about 8 minutes. Set aside.

Place cream cheese, 1/2 cup of the jelly, garlic, cilantro and cheddar
cheese in a food processor. Process until evenly blended.

Line the bottom of a 7-inch springform pan with parchment paper. Spray
the sides of the pan with nonstick spray. Add the cheese mixture.
Refrigerate at least 2 hours.

Spread the remaining jelly evenly across the top surface and sprinkle
the pine nuts on top. The recipe can be completed to this point up to 24
hours before serving.

To serve, carefully remove the sides of the pan. Transfer cheesecake
to a serving plate. Serve chilled with sliced bread, crackers or endive

Source: ""Fast Appetizers""

NOTES : This simple cheesecake, a layer-and-chill recipe, can be reduced
in size to serve to smaller groups. Try varying the nuts and herbs, but
not the pepper jelly.

Makes 4 to 8 Servings

Printed in The Virginia Pilot, November 13, 2002

Contributed to the FareShare Gazette by Art Guyer 3 May 2005

                            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 196 Calories; 18g Fat (81.0% calories from 
fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 194mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat.

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