BLUEBERRY TORTE
This is a wonderful cheesecake-type dessert that is great for holidays or potlucks.
Provided by FoodFan
Categories Desserts Cakes Cheesecake Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
- Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
- Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.5 g, Cholesterol 40.9 mg, Fat 17.9 g, Fiber 1.9 g, Protein 3.3 g, SaturatedFat 10.6 g, Sodium 256.3 mg, Sugar 45.2 g
BERRIES & CREAM TORTE
It's so easy to see why this fruity dessert always impresses dinner guests. I sometimes substitute the berries with sliced bananas.-Tina Sawchuk, Ardmore, Alberta
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 572 calories, Fat 39g fat (23g saturated fat), Cholesterol 158mg cholesterol, Sodium 354mg sodium, Carbohydrate 54g carbohydrate (33g sugars, Fiber 4g fiber), Protein 5g protein.
HIDDEN BERRY CREAM CHEESE TORTE
Make and share this Hidden Berry Cream Cheese Torte recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Get ready: butter a 9-inch springform pan, dust the inside with flour and tap out the excess; place on a baking sheet lined with parchment paper or a silicone mat.
- Make the crust: add flour, sugar, and salt in a food processor; pulse just to blend.
- Toss in the pieces of butter and pulse until the mixture resembles coarse meal.
- In a small bowl, stir the egg yolk and vanilla together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds-restrain yourself, and don't allow the dough to form a ball.
- Turn the dough out onto a work surface; if you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate for about 20 minutes before rolling.
- Or simply press the dough into the pan; the dough should come about 1 ½ inches up the sides of the springform; refrigerate for at least 30 minutes.
- Center oven rack; preheat oven to 375°.
- Fit a piece of buttered foil against the crust, covering it completely; fill the crust lightly with rice, dried beans, or pie weights and slide the sheet into the oven; bake crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so-your don't want the crust to get too brown; transfer to a rack to cool while you make the filling.
- Lower oven temperature to 350°.
- Make the filling: stir the jam and spread it over the bottom of the crust-it is ok to do this while the crust is still warm.
- Add the cream cheese and cottage cheese into the food processor; process, scraping down the sides of the bowl a few times, for 2 minutes, until you have a smooth satiny mix.
- Add in the sugar, salt, and spices; process for another 30 seconds.
- With the machine running, add the eggs and process, scraping down the bowl as needed, for a final minute.
- Pour filling over the jam.
- Bake for 60-70 minutes, or until the filling is uniformly puffed and no longer jiggly.
- Gently transfer the springform pan to a cooling rack and let the torte cool to room temperature, during which time the filling will colapse into a thin, elegant layer.
- Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform.
- If the sides of the crust extend above the filling and you don't like this look, very gently saw off the excess crust using a serrated knife.
- Chill the torte slightly or thoroughly before serving and, if you like, dust the top with powdered sugar.
Nutrition Facts : Calories 582.3, Fat 32.1, SaturatedFat 18.5, Cholesterol 178.7, Sodium 386.3, Carbohydrate 63.9, Fiber 0.9, Sugar 39.7, Protein 10.6
BLUEBERRY TORTE SQUARES
Super healthy blueberries star in this family-favorite dessert. Can't find fresh blueberries? Frozen work just as well. -Michele Raines, Lyndonville, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, cream butter and 2 tablespoons sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes. , Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature., Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.
Nutrition Facts : Calories 178 calories, Fat 9g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 76mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHEESE TORTE
This is an easy recipe and a family favorite. I am always asked for the recipe when I take it to a gathering. I got this from my neighbor when I was living in married housing in college 20 yrs ago and I am still making it to this day. Absolutely a family tradition.
Provided by brownzoo
Categories Bar Cookie
Time 42m
Yield 12 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray bottom of 9x13 pan with cooking spray.
- Mix 2 pkgs softened cream cheese, egg yolk, 3/4 cup sugar and 1 tsp vanilla with mixter until creamy.
- Roll out 1 pkg. of crescent rolls in bottom of 9x13 pan pinching seams together to cover bottom of pan.
- Empty cream cheese mixture onto top of crescent roll base. Unroll other pkg of crescent rolls again pinching seams together.
- Beat egg white with fork until frothy. Spread egg white over crescent roll making sure to cover entire top.
- Mix 1/2 cup sugar and 1 cup chopped walnuts. Sprinkle on top of crescent roll top.
- Bake at 350 for about 27 minutes or until golden brown. Cool then chill in fridge, great made the day before. Cut in squares.
LEMON CREAM CHEESE TORTE
I usually make my own cherry pie filling using tart cherries. I also make a raspberry filling that is very good on this torte. This is a recipe that I have used for years and I don't remember where I got it from.
Provided by 55tbird
Categories Cheesecake
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 3 ingredients in a 9x13 pan.
- Press down and micro on high for 2 to 2 1/2 minutes.
- Cool.
- Dissolve jello in hot water and chill until slightly thickened.
- Cream sugar with cheese; add vanilla and jello; whip until well mixed.
- Whip the cold milk until thickened and add to jello mixture.
- Beat all ingredients with mixer until thick and smooth.
- Pour into prepared graham crust in the 9x13 pan.
- Refrigerate until set.
- Top with pie filling.
Nutrition Facts : Calories 393.2, Fat 16.1, SaturatedFat 9.3, Cholesterol 42.3, Sodium 291.1, Carbohydrate 57.7, Fiber 0.8, Sugar 35.7, Protein 5.6
EASY BERRY 'TORTE'
Try your hand at an Easy Berry 'Torte.' Combine crushed gingersnaps and vanilla wafers with chopped pecans and melted butter to make a scrumptious crust for this Easy Berry 'Torte.'
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Mix cookie crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 5 min.; cool completely.
- Beat cream cheese, sugar and vanilla with mixer until blended; spread onto bottom of crust. Top with berries.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
BERRY CHEESE TORTE
Make and share this Berry Cheese Torte recipe from Food.com.
Provided by Little Suzy Homemak
Categories Gelatin
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine cookie crumbs, wafer crumbs, walnuts and butter; press into bottom and 1 1/2 inch up sides of a greased 9-inch springform pan.
- Bake at 350 degrees for 8-10 minutes or until set. Cool on a wire rack.
- In a small saucepan, sprinkle gelatin over grape juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cover and refrigerate until partially set, about 45 minutes.
- Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust.
- Place berries in a large bowl. Gently stir in gelatin mixture. Spoon over cream cheese layer. Refrigerate for 2 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan.
Nutrition Facts : Calories 265, Fat 13.5, SaturatedFat 7.1, Cholesterol 34.4, Sodium 123, Carbohydrate 29.8, Fiber 1.4, Sugar 27.3, Protein 8.2
STRAWBERRY CREAM CHEESE TORTE
This is a most elegant dessert. I've had this recipe for years. Just pulled it out to make for a coffee group. Everyone always loves it, Hope you will too!
Provided by momstar
Categories Dessert
Time 2h5m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk to boiling in small saucepan. Add butter. Set aside.
- In large bowl blend sugar, vanilla and eggs. Beat at high speed for 3 minutes until thick and lemon colored.
- Add flour, baking powder and salt. Beat 1 minute at low speed. Add milk-butter mixture. Beat 1 more minute at low speed.
- Pour into well-buttered and floured 10-inch springform pan. Bake at 350 degrees for 50 to 65 minutes. or until a tester in center come out clean. Cool thoroughly. Remove from pan.
- Whip room temperature cream cheese until smooth. Beat in powdered sugar and whipping cream until mixture is very light and fluffy.
- Split cooled cake into 3 layers. Fill between layers with about 3/4 cup filing.
- placing sliced strawberries on top of filling before stacking cake.
- Frost stacked cake with Cream Cheese filling. Press about 1 cup through pastry bag to decorate top. Garnish with more berries. Chill until ready to serve.
- Tips: Cake can be made several hours before serving or the day before, but should be covered and refrigerated so it will not absorb odors from other foods.
Nutrition Facts : Calories 636.9, Fat 40.9, SaturatedFat 23.9, Cholesterol 205.2, Sodium 471.3, Carbohydrate 60.3, Fiber 1.3, Sugar 39.2, Protein 9.5
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