Candy Little in Kansas, who does occasional catering, made this appetizer, the Cheddar Chutney Cheesecake, by Ann Lund. It's from Ann's latest cookbook, Dining on Barton Street. The cookbook can be purchased from Ann Lund at P.O. Box 12113, Shawnee Mission, Kansas 66282. This is a very attractive cookbook. I have a copy of it.

When Candy sent me the recipe she noted that:

"Ann lives close to Judy Youngdoff on Barton Street. She has written and published several cookbooks and has cooking demonstrations in her home. She sells gourmet food and cooking items in her basement store."

If the name Judy Youngdoff sounds familiar, she has sent many recipes to RuthsRecipes.com. also.

Candy said the appetizer is delicious, and will keep for days.

 

Cheddar Chutney Cheesecake

an 8-inch spring form pan, lightly greased
preheat oven to 350 degrees
serves 15-20 as an appetizer

1 c (12-oz jar) mango chutney, divided
1 c chopped pecans, divided
3 8-oz pkgs cream cheese, softened
3/4 c grated sharp cheddar cheese
2 eggs
1/3 c grated onion
1/2 tsp cayenne pepper
1 tsp sherry

apple wedges for garnish

1. In a small bowl, combine 1/2 chutney and 1/2 c chopped pecans and set aside.
2. I a large bowl, blend cream cheese and cheddar cheese with a hand mixer until smooth.
3. Add eggs one at a time until well combined.
4. Add onion, cayenne, sherry, remaining half of the chutney and remaining half of the pecans and blend until smooth.

5. Lightly grease an 8" spring form pan and line the outsides of the pan with aluminum foil.
6. Using a spoon, pack the mixture into the spring form pan.
7. Swirl previously set aside mixture of chutney and pecans over the top.

8. Place the spring form pan in a water bath (fill a roasting pan with 1 and 1/2 inches of very hot tap water) and bake 1 hour or until center is set and no longer jiggles in the center.
9. Remove from oven and set cheesecake out of water bath and onto a wire rack and cool completely.

Wrap tightly with plastic wrap and refrigerate. Unmold when ready to serve. Garnish with apple wedges. Serve with crackers. Make a day ahead.

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Candy said the cheesecake was a great success when she made it. Here's how she made sure her spring form pan would be water tight:

"I tried using 2 pieces of standard 12" wide foil and that was not watertight. The 18" wide heavy duty foil (generic brand) worked well. I used 2 pieces together and cut a 16" circle for my 9" springform pan. I pressed it tightly around the pan and cut off some of the overlap at the top."