Howard L. Puckett
12 servings (serving size: 1 torte wedge and 5 bread slices)

Prepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.

How to Make It

Step 1

Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Step 2

Preheat oven to 325°.

Step 3

Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.

Step 4

Note: Nutritional analysis includes Cherry Chutney.

Ratings & Reviews

noelle71's Review

April 20, 2013

FincaHigueron's Review

January 03, 2013
This cheesecake has a wonderful mix of flavours and is fun to make. We didn't have pecan nuts so we topped of by slicing a some walnuts ans Brazil nuts. It just added to the presentation. Creating the yoghurt cheese is a bit over the top, but worth it when the final product is presented. The biggest negative is that the quantities are not presented in metric.