Savory Cheesecake with LollipopTree Mango Ginger Pepper Jelly

1 8 oz. package of cream cheese
5 oz. sharp cheddar cheese, grated
1-2 cloves of garlic, minced
1 egg
1/2 jar of Mango Ginger Pepper Jelly, roughly. Reserve remainder for glaze.

Bring cream cheese to room temperature.
Preheat oven to 350 degrees

Prepare an 8″ spring form pan with butter or spray. Wrap with foil to place in a water bath to bake. Cake thin with this size pan so step probably optional unless using a smaller pan.

Combine all ingredients in the bowl of a food processor and blend.

Pour into prepared pan and bake for 25-30 minutes. Center will still move slightly but will firm when cooled.

Cool completely and remove from pan. Heat remaining jelly and spread glaze over the cheesecake.

Serve with baguette slices or crackers.

We went home with some of the White Oak Sauvignon Blanc which we quickly enjoyed with the first course at the dinner party we were hosting that evening. It is a Sauvignon Blanc that has great character and all agreed it paired beautifully with the salad.

With credit to Michael Chiarello of the Food Network, with some minor charges:

Sicilian Harvest Salad

Serves four. Easily doubled.

1/2 cup raisins
Boiling water
1 cup halved large seedless grapes
1 tablespoon diced, dried apricots(1/4 ” dice)
1 1/2 tablspoon chopped fresh rosemary
1/4 large red onion, cur into small slivers
1 large lemon, juiced
5 tablespoons extra-virgin olive oil
salt and fresh ground black pepper
1 large head radicchio
2 cups loosley packed baby spinach
1 tablespoon pine nuts, toasted
12 thin slices prosciutto, optional

Put the raisins in a small bowl and cover with boiling water till plump, about 10 minutes. Drain.

Put the raisins, grapes, apricots, rosemary and onions in a large bowl. Add the lemon juice and stir in the olive oil. Season with salt and pepper.

Seperate the radicchio into leaves and tear into bite sized oieces. Add to the fruit mixture along with the spinach. Toss well.

Divide among four plates. Top with the toasted pine nuts and prosciutto if using.

Besides a great wine, this salad benefits from a really great olive oil.

We just had out ciabatta bread with the sun dried tomato dipping oil with a bottle of merlot. It was fantastic. I really enjoyed meeting you and your guests at the wine tasting this afternoon. I plan on becoming a regular. it was great to exchange some recipes with other people made with the great products from your store. I plan on trying the Brie with the fig and walnut spread wrapped in pastry and baked.. mmmmm

Thanks again for a really fun time.

Michelle

Paula

Thanks – the cheese was very good and mild and slightly salty because it is brined. The cheese originated in the 18oo’s when Welch coalminers needed something to relacae all the salt that was lost when coalmining. This particular Caephilly comes from Sandwich Creamery in Sandwich NH. Their cheeses are hand made and delicious.