Creamy Garlic and Herb Spread "Football"

Ingredients:

• 340 g cream cheese, softened
• 3/4 cup heavy cream
• 0.5 cup + 2 tablespoons sour cream
• 1/4 cup chopped mixed fresh herbs, such as chives, parsley, and dill
• 1 small clove of garlic, crushed
• 0.5 cup walnuts, very finely chopped
• Various crackers, for serving

Preparation:

1. Beat the cream cheese with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the mixer speed to low and gradually beat in the heavy cream. Increase the speed to medium and beat until smooth. Stir in 1/2 cup sour cream. Then stir in the herbs, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Line an 7-inch (18 cm) sieve with several layers of cheesecloth, letting the ends hang over. Place the sieve over a bowl. Pour the cream cheese mixture into the sieve and fold the ends of the cheesecloth over the top. Gently press the cheesecloth into an oval shape with your hands. Gather the edges of the cheesecloth, lift them up, and twist tightly, trying to maintain the oval shape of the spread. Refrigerate the sieve in the bowl for 8 hours or overnight.
3. To serve, unfold the spread and invert it onto a serving platter with the rounded side facing up. Using cheesecloth, gently shape the spread to resemble a football, then discard the cheesecloth and drain any excess liquid from the bowl.
4. Place the walnuts in a medium skillet. Toast over medium heat for about 5 minutes, watching carefully to prevent burning. Remove from heat and let cool. Sprinkle the walnuts over the ball, pressing them in to completely coat the spread. Place the remaining 2 tablespoons sour cream in a small zip-lock plastic bag and snip off a 1/4-inch corner. Pipe sour cream onto the spread to form the laces of an American football. Serve with crackers.