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Hidden Berry Cream Cheese Torte


This recipe was chosen on January 15, just before I joined Tuesdays with Dorie.  I was intrigued by it because it was similar to a cheesecake but was still a bit different.  My husband was also itching for me to make this, so he was finally happy 🙂  I’m not a big cheesecake fan, but I enjoyed this.  What usually turns me off cheesecake is the overpowering cream chese flavor.  In this torte, the cottage cheese balanced out the cream cheese nicely, making for a perfectly sweet dessert.  My favorite part of cheesecake is always the crust, and the shortbread crust on this torte was pure heaven!  I liked the change from the usual graham cracker crust.


I used raspberry jam for this, but any jam would do.  I seriously thought about both strawberry and peach before making my final decision.  I loved the way the jam added to the recipe.  I would even suggest adding a little bit more than what Dorie suggested, because it was so good!  This would be a great dessert to serve at a dinner party or for another special occasion.  I served it for dessert at our dinner group, and it was completely devoured.  I even got a request for the recipe, so you know it has to be good!

Hidden Berry Cream Cheese Torte

Baking: From My Home to Yours by Dorie Greenspan

For the Crust:

1 3/4 cups all-purpose flour

1/2 cup sugar

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and chilled

2 large egg yolks

1 teaspoon vanilla extract

For the Filling:

1/3 cup thick berry or cherry jam

9 ounces cream cheese, at room temperature

8 ounces (1 cup) cottage cheese, at room temperature

3/4 cup sugar

1/4 teaspoon salt

Pinch of ground cinnamon

Pinch of freshly grated nutmeg

2 large eggs, preferably at room temperature

Confectioner’s sugar, for dusting (optional)

Getting Ready: Butter a 9-inch springform pan, dust the inside with flour and tap out excess. Place on a baking sheet lined with parchment or a silicone mat.

To Make the Crust: Put the flour, sugar and salt in a food processor and pulse just to blend. Toss in the pieces of butter and pulse until the mixture resembles coarse meal. Stir the egg yolks 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 it for about 20 minutes before rolling. Or simply press the dough into the pan. The dough should come about 1 1/2 inches up the springform. Refrigerate for at least 30 minutes.

Center a rack in the oven and preheat to 375 degrees F.

Fit a piece of a buttered aluminum 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 the crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so- you don’t want the crust to get too brown. Transfer to a rack to cool while you make the filling.

Lower the oven temperature to 350 degrees F.

To Make the Filling: Stir the jam and spread it over the bottom of the crust- it’s okay to 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 you’ve got a smooth, satiny mix. 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 a final minute. Pour the filling over the jam.

Bake the cake 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 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’d like, dust the top with confectioner’s sugar.


11 Responses

  1. I’ve been meaning to go back and make this one too, because it just sounds so good.

  2. I made this last summer, and it was great. Our dinner guests were pastry chefs, and they enjoyed it so much they asked for the recipe as well.

    I think I used ricotta instead of cottage cheese, probably because I always have it around.

    I agree, though, this is a winner all around. Next time I make it, I’m going to add more jam.

  3. Oh, I remember this. It was very good. I made it last summer too.

  4. I’ve always wanted to try this recipe too. You may have convinced me to do it – yours looks great!

  5. That looks delicious! It’s one of the few recipes I’ve missed and I’ve been dying to make it too. I think this is the last push I need to get it done! 🙂

  6. I normally don’t use or eat cottage cheese but Id be willing to try this – Dorie has yet to fail me!

  7. This is one of the few recipes from before I joined, and I haven’t managed to make it yet. I had all the ingredients at one point, and I don’t remember why I didn’t get to it. Good to know that I should think about adding more jam. Looks yummy!

  8. Looks tasty! I did think last fall with pumpkin butter but just haven’t gotten around to posting it yet! Maybe I will make another with a jam of some sort, I am sure that is delicious as well!

  9. I made this in my pre-blog days and loved it!

  10. how on earth did yours come out so white? mine browned too much 😦

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