Valentine’s Day is right around the corner. That means it’s time for chocolate desserts and desserts with red ingredients! In this case, I opted for a red ingredient—a “hidden” layer of strawberry jam which is spread on top of a shortbread crust and then topped with cheesecake ingredients. There is actually a second “hidden” ingredient in that a cup of cottage cheese is blended with the cream cheese to make this torte. You really can’t tell the difference taste-wise, but there is a slightly different texture in that it’s a little firmer than traditional cheesecake. The recipe is billed as a “torte” rather than a cheesecake, so do keep that in mind.
I loved the addition of the strawberry jam on top of the shortbread crust. If you have a favorite cheesecake, this would be a great addition to make.
In any event, I hope your Valentine’s Day is a special one with a sweet treat to share with your loved ones.
One year ago: Chocolate Desserts for Valentine’s Day
Two years ago: Ginger Garlic Salmon with Cabbage Salad
Three years ago: Cheesecake-marbled Brownies
Four years ago: New England Clam Chowder
Hidden Berry Cream Cheese Torte
Ingredients for the Crust
- 1 3/4 cups flour
- 1/2 cup granulated sugar
- 1/4 tsp. salt
- 12 tbl. unsalted butter, cut into small pieces and chilled
- 2 egg yolks, lightly beaten
- 1 tsp. vanilla extract
Ingredients for the Filling
- 1/3 cup strawberry jam (or your favorite flavor)
- 9 oz. cream cheese, at room temperature
- 8 oz. (1 cup) cottage cheese, at room temperature
- 3/4 cup granulated sugar
- 1/4 tsp. salt
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 2 eggs, at room temperature
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 375o 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 350o 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. (If you feel the top is browning too fast, cover the pan loosely with aluminum foil.) 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.
Source: A recipe from the Brown Eyed Baker