Place the cream cheese in a food processor with the chopped sage leaves. Blend.
Line a 2-cup mold with a double thickness of cheesecloth.
Arrange the whole sage leaves in a decorative pattern on the bottom of the mold.
Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly.
Add the walnuts, again pressing gently.
Smooth the remaining cream cheese mixture over the walnuts.
Fold the ends of the cheesecloth over the top of the torta mixture and press lightly.
Refrigerate the mold overnight.
To unmold, fold back the top of the cheesecloth.
Invert a serving plate on top of the mold and flip them over together.
Lift off the mold and carefully remove the cheesecloth.
Garnish the torta with walnut halves.
Per Serving: 154 Calories; 14g Fat (79.7% calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 130mg Sodium.
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|Serving Size: 1 Serving (36g)|
|Recipe Makes: 16|
|Calories from Fat: 127 (82%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 30.1mg||9 %|
|Sodium 132.1mg||5 %|
|Potassium 77.9mg||2 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.1g|
|Protein 6.2g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 154
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