Chutney Glazed Cheese

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 2 lbs cream cheese, at room temperature
• 1/2 lb unsalted butter, at room temperature
• 2 -3 tablespoons hot curry powder or 2 -3 tablespoons mild curry powder, to taste
• 1 orange, grated zest and juice of
• 1 cup finely chopped major grey chutney
• 1 cup whole roasted cashews
• thin strips orange zest (to garnish)

Recipe

• 1 dampen 2 18-inch squares of cheesecloth with water, wring dry and stack them flat, one on top of the other.
• 2 now smoothly line a 5 cup straight sided container such as a new flower pot, a mixing bowl, a loaf pan or a mold with the cheesecloth.
• 3 combine cream cheese, butter and orange zest and juice in a food processor or electric mixer and beat until fluffy.
• 4 remove about half of the mixture and reserve.
• 5 add curry powder to the remaining mixture and blend until thoroughly mixed.
• 6 spoon about one third of the reserved cheese mixture into the lined mold, pressing with fingers or a spatula to compress the mixture and eliminate air pockets.
• 7 add about one third of the curried cheese mixture, pressing again in the same manner.
• 8 continue alternately layering the cheese mixtures until each is used up.
• 9 bring excess cheesecloth up over the top to cover cheese completely and chill until the cheese feels firm when gently pressed, about 1 1/2 hours.
• 10 invert the mold onto a serving plate and gently pull of the cheesecloth.
• 11 if ot serving within a couple of hours, wrap tightly with plastic wrap and chill for up to 2 days.
• 12 place the chutney in a small saucepan and melt over low heat.
• 13 while the chutney is melting, gently press the cashews into the surface of the cheese.
• 14 remove the chutney from the heat and let cool to room temperature.
• 15 spoon it over the cheese to cover completely; use a smal spatula to spread it evenly onto the sides.
• 16 chill for about 30 minutes to allow the glaze to set.
• 17 garnish with orange zest.