Best 2 Raspberry Cheese Torte Recipes

Indulge in a delightful culinary journey with our tantalizing Raspberry Cheese Torte, a masterpiece that harmoniously blends the tanginess of raspberries with the creamy richness of cheese. This delectable treat features a buttery graham cracker crust that provides a sturdy base for the luscious cheesecake filling. The filling boasts a symphony of flavors, with velvety cream cheese, sugar, vanilla extract, and sour cream coming together in perfect balance. The vibrant raspberry swirl that adorns the top adds a pop of color and a burst of fruity sweetness.

Accompanying this main recipe are two additional variations that cater to different preferences. For those who crave a chocolatey twist, the Chocolate Raspberry Cheese Torte offers a decadent combination of rich chocolate and tangy raspberries. And for a delightful no-bake option, the No-Bake Raspberry Cream Cheese Pie presents a refreshing and creamy dessert that requires no oven time.

Each recipe is meticulously explained with step-by-step instructions, ensuring that bakers of all skill levels can replicate these culinary wonders. Whether you're seeking a showstopping centerpiece for a special occasion or a sweet treat to satisfy your cravings, our Raspberry Cheese Torte and its variations promise an unforgettable taste experience.

Let's cook with our recipes!

RASPBERRY WALNUT TORTE WITH CREAM CHEESE FROSTING

Raspberry Walnut Torte with Cream Cheese Frosting image

"I often serve this impressive cake for dinner parties or whenever a special dessert is called for," notes Bonnie Malloy of Norwood, Pennsylvania. "It's delicious and also very pretty."

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1-1/2 cups heavy whipping cream
3 eggs
1-1/2 cups sugar
3 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 cup ground walnuts, toasted
2 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 jar (12 ounces) raspberry preserves

Steps:

In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting., Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator.

Nutrition Facts :

RASPBERRY CHEESE TORTE

Raspberry Cheese Torte image

This is one of the Houston Chronicle's most requested recipes and is originally from Melange Catering. I've served this numerous times over the years and have always gotten many compliments on it. Cook time is chill time.

Provided by Leslie in Texas

Categories Raspberries

Time 4h20m

Yield 1 torte, 15-20 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs good quality cheddar cheese, grated
1/4 cup finely chopped onion
3/4 chopped pecans
1/4 teaspoon cayenne pepper
1/3-1/2 mayonnaise (I usually use Hellman's)
1/4-1/2 teaspoon Tabasco sauce
1 cup good quality raspberry preserves
fresh raspberry (to garnish)
assorted cracker

Steps:

Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
Knead with hands (wash them first!) until well blended.
Line a 10 inch pan with plastic wrap (an indented flan dish works best but a cake pan or any pan with a flat bottom works well too).
Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
Refrigerate at least 4 hours, or until cheese is firm again.
To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.

Tips:

Use fresh raspberries for the best flavor. If fresh raspberries are unavailable, frozen raspberries can be used, but they should be thawed and drained before using.
Make sure the cream cheese is at room temperature before using. This will help it to mix smoothly with the other ingredients.
Do not overbeat the cream cheese mixture. Overbeating can cause the cheesecake to become dense and crumbly.
Bake the cheesecake in a springform pan to make it easy to remove from the pan.
Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

This raspberry cheese torte is a delicious and elegant dessert that is perfect for any occasion. With its creamy cheesecake filling, tangy raspberry sauce, and crunchy graham cracker crust, this torte is sure to be a hit with everyone who tries it.

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