Cheese Torte By The Cheddar Box Recipes

CHEDDAR PECAN TORTE RECIPE - (4/5)

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.

ELEGANT CHEESE TORTE

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.

MIMI'S CHEESECAKE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
• Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
• Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
• Increase oven temperature to 475 degrees F (246 degrees C).
• Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
• Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.

CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Spray bottom of 9x13 pan with cooking spray.
• Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
• Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
• Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
• Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
• Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
• Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.

WOOLWORTH'S ICE BOX CHEESE TORTE

Steps:

• Dissolve gelatin in boiling water.
• Chill until slightly thickened.
• Cream together the cream cheese, sugar and vanilla.
• Add the gelatin and blend well.
• Fold it stiffly whipped milnot (this can be done with electric mixer) Mix graham cracker crumbs and melted butter together;pack 2/3 of mixture on bottom and sides of a 9x13 inch pan (or larger).
• Add filling and sprinkle with remaining crumbs.
• Chill several hours or overnight.
• Cut into squares and serve plain or garnish with fruit.

CHEDDAR CHEESE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Cheddar cheese. Combine the flour and baking powder; stir into the batter alternating with the milk until smooth. Pour into the prepared pan.
• Bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.

CHEDDAR-VEGGIE APPETIZER TORTE

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.

HAM AND CHEDDAR TORTA

Steps:

• Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9x3-inch springform pan. Bake 10 to 12 minutes or until set.
• Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese.
• Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

CHEESE TORTE BY THE CHEDDAR BOX

Steps:

• Combine softened cheddar with pecans and onion. Place half of this mixture in container of choice. (pie plate or '1 pint' cottage cheese type container) Combine 8 ounces cream cheese with chutney. Blend thoroughly. Spread over cheddar cheese mixture. Thaw spinace. Drain completely. (smash all water out through a sieve.) Add seasonings and 8 ounces of cream cheese. Blend thoroughly. Spread over chutney mixture. Top with remaining cheddar cheese mixture. May be prepared in advance and frozen.