“Everything is done ahead of time for this fun addition to the appetizer table. Serve with wheatmeal biscuits, crackers , or bite sized muffins. Cook time is chill time.”
2hrs 15mins

Ingredients Nutrition


  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.

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