Best 9 Hidden Berry Cream Cheese Torte Recipes

HIDDEN BERRY CREAM CHEESE TORTE

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.

BERRIES & CREAM TORTE

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.

BLUEBERRY TORTE

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.

BLUEBERRY TORTE SQUARES

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.

RHUBARB CREAM CHEESE TORTE

Steps:

• To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
• At this point, preheat the oven to 350ºF.
• To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
• After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
• To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
• Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
• Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
• Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).

CHEESE TORTE

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.

EASY BERRY 'TORTE'

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.

LEMON CREAM CHEESE TORTE

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.

BERRY CHEESE TORTE

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.