The Curried Cheese Torte
A rather humble but unique member of the Pure Joy Menu gets rave reviews and recipe requests. It’s a host's dream because you must make it in advance & it holds well, serves lots of happy, gobbling guests and it's a breeze to make.
Any empty 2 quart container can be used as a mold for this inverted torte, if you’ve got one of those fluted jello or Charlotte tins great, otherwise use an empty sour cream tub or bowl. Leave the cheeses out of the refrigerator so they come to room temperature to make the blending.
15 oz ricotta (room temp)
1 lb cream cheese (room temp)
15 oz goat cheese (room temp)
6 clove roasted garlic cloves
3 Tbl. curry powder
Alternate layers of the following (like lasagna);
5 oz trader joes peach chutney
5 oz mango chutney
Dry mix; ¼ c golden raisins, 2 green onions chopped, ¼ cup toasted slivered almonds & ¼ cup coconut (toasted)
In stand up mixer w/ paddle attachment – or with a firm hand - blend all cheese & spices. Line your mold / container with plastic wrap and make a first layer of the dry mix, on the bottom but that will be the top (so make it pretty), with a blunt spreading knife press in a layer of the cheese mixture, followed by a layer of the chutney & the dry mix, etc. Be sure the layers are going all the way to the edges, so they show. Continue in a lasagna fashion ending with a cheese layer. Wrap the plastic wrap to cover it & Refrigerate to firm up, 4 hours at least better overnight or a few days. When ready to serve just peel back the top plastic wrap, invert the mold onto a platter & pull off the plastic wrap, surround with crackers, sliced baguette, sliced fruit etc.
Happy creating to you~
Lynette La Mere, Pure Joy Catering Executive Chef