Tomato Chutney Cheesecake
2 c shredded Cheddar cheese
4 or 5 green onions, finely sliced
4 (8-oz.) packages cream cheese, softened & divided
Cornbread crackers
1/2 tsp ground red pepper
1 to 2 Tbsp. milk
2/3 c red tomato chutney (recipe follows)
Garnishes: sliced fresh chives or green onions, cherry tomato halves
Assorted raw vegetables
- Beat 3 packages cream cheese, Cheddar cheese, & red pepper at medium speed with an electric mixer until mixed & smooth.
- Stir in green onions.
- Spread half of cream cheese mixture into an 8-inch round cake pan lined with plastic wrap; spread top this with tomato chutney, leaving a 1/2-inch border of cream cheese around outside edge.
- Spread remaining cream cheese mixture over chutney & cream cheese border.
- Cover up & chill at least 8 hrs or up to 24 hrs.
- Invert cheesecake onto a serving platter; remove plastic wrap.
- Stir together 1 Tbsp. milk & remaining 1 package cream cheese, stirring until spreading consistency & adding extra milk, if needed.
- Frost top & sides of cheesecake.
- Serve with vegetables & crackers.
- Garnish, if desired.
Red Tomato Chutney
3 large onions, finely sliced .
1 1/2 tbsps plain flour .
1 lb sugar .
1 tbsp English mustard powder .
1/2 pint malt vinegar .
salt .
1 tbsp curry powder .
1 tsp cayenne pepper (optional) .
2 lbs tomatoes, peeled & sliced
- Place the sliced tomatoes & onion In a large-ish dish or colander & cover with salt.
- Leave for a few hrs to drain off the liquid.
- Put the tomatoes & onions in a saucepan & add three quarters of the malt vinegar & boil for five mins.
- Stir in the sugar.
- Meanwhile mix the flour, curry power & cayenne pepper, mustard powder, if using, into a smooth paste with the remaining malt vinegar.
- Add the paste to the pan & let simmer carefully for one to one & a half hrs.
- To test whether the chutney has reached the required consistency, draw a wooden spoon through the mixture: it should leave a clean path with no free liquid showing.
- Seal in warm jars.
- The finished chutney should be mellow for at least 6-8 weeks before eating.