Hidden Berry Cream Cheese Torte
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Hidden Berry Cream Cheese Torte
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This luscious cream cheese torte sits on a shortbread crust and a hidden layer of strawberry jam.
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Ingredients
For the Crust:
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- 12 tablespoons unsalted butter cut into small pieces and chilled
- 2 egg yolks lightly beaten
- 1 teaspoon vanilla extract
For the Filling:
- ⅓ cup strawberry jam or your favorite flavor
- 9 ounces cream cheese at room temperature
- 8 ounces cottage cheese, at room temperature (1 cup)
- ¾ cup granulated sugar
- ¼ teaspoon salt
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 2 eggs at room temperature
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Instructions
- Butter a 9-inch springform pan, dust the inside with flour and tap out the excess. Place on a baking sheet lined with parchment or a silicone mat.
- Make the Crust: Put the flour, sugar and salt in a food processor and pulse just to blend. Add the pieces of butter and pulse until the mixture resembles coarse meal. Add the egg yolks and vanilla and continue to pulse until the dough comes together in clumps and curds - don't allow the dough to form a ball.
- Turn the dough out into the pan and press an even layer over the bottom and about 1½ inches up the sides of the pan. Refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees F.
- Fit a piece of buttered aluminum foil against the crust, covering it completely. Fill the crust with rice, dried beans or pie weights and slide the sheet into the oven. Bake the crust for 20 minutes, then remove the foil and weights and bake for an additional 5 minutes. Transfer to a rack to cool while you make the filling.
- Reduce the oven temperature to 350 degrees F.
- Make the Filling: Stir the jam so that it's completely smooth, and spread it over the bottom of the crust (you can do this while the crust is still warm).
- Put the cream cheese and cottage cheese into the food processor and process, scraping down the sides of the bowl a few times, for 2 minutes, until the mixture is smooth and satiny. Add the sugar, salt and spices and process for another 30 seconds. With the machine running, add the eggs and process, scraping the bowl as needed, for an additional minute. Pour the filling over the jam.
- Bake for 60 to 70 minutes, or until the filling is uniformly puffed and no longer jiggly. Gently transfer the springform pan to a cooling rack and allow the torte to cool to room temperature, during which time the filling will collapse.
- Run a knife between the crust and the sides of the pan, then remove the sides of the springform. Chill the torte for at least four hours before serving. Leftovers should be stored, covered, in the refrigerator for up to five days.
Notes
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
578kcal
(29%)
Carbohydrates
64g
(21%)
Protein
10g
(20%)
Fat
31g
(48%)
Saturated Fat
18g
(90%)
Cholesterol
174mg
(58%)
Sodium
376mg
(16%)
Potassium
138mg
(4%)
Sugar
40g
(80%)
Vitamin A
1115IU
(22%)
Vitamin C
1.2mg
(1%)
Calcium
79mg
(8%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 64g | 21% |
| Protein | 10g | 20% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 174mg | 58% |
| Sodium | 376mg | 16% |
| Potassium | 138mg | 3% |
| Sugar | 40g | 80% |
| Vitamin A | 1115IU | 22% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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