Barbara Roseman’s Valentine’s Day Cheese Torte

Grate the onion finely. Stir the onion, Tabasco and garlic into the mayonnaise. Mix in the grated cheese and pecans. Line a 9- or 10-inch heart-shaped cake pan with plastic wrap. Spoon the cheese mixture into the pan and push the mixture down and into the sides of the pan to mold. Refrigerate for two hours or until set. When ready to serve, turn the torte onto a plate, remove the plastic wrap and top with raspberry preserves. Serve with crackers.