Decadent Berry Cream Cheese Delight
Indulge in this Decadent Berry Cream Cheese Delight, a show-stopping dessert that's perfect for special occasions or family gatherings. This luscious torte features a buttery, flaky crust that cradles a rich cream cheese filling, layered with your choice of vibrant berry jam. With its elegantly puffed filling that collapses into a velvety layer upon cooling, each slice is sure to impress. Topped with a dusting of powdered sugar, this delightful treat delivers a beautiful presentation alongside a burst of sweet flavors. Whether you're a seasoned baker or a novice in the kitchen, this torte is straightforward to prepare and promises a delicious reward for your efforts.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (measured)
sugar
1/2 cup (measured)
salt
1/4 teaspoon (measured)
unsalted butter
3/4 cup (cut into small pieces and chilled)
large egg yolks
2 (at room temperature)
pure vanilla extract
1 teaspoon (measured)
thick jam or cherry jam
1/3 cup (spread on crust)
cream cheese
9 ounces (at room temperature)
cottage cheese
8 ounces (at room temperature)
sugar
3/4 cup (measured)
salt
1/4 teaspoon (measured)
ground cinnamon
a pinch (measured)
freshly grated nutmeg
a pinch (measured)
large eggs
2 (at room temperature)
powdered sugar
for dusting (optional)
Instructions
1
Preheat your oven to 375°F (190°C) and prepare a 9-inch springform pan by greasing it with butter and lightly dusting it with flour. Place the pan on a baking sheet lined with parchment paper or a silicone mat to catch any drips during baking.
2
To make the crust, combine the all-purpose flour, sugar, and salt in a food processor. Pulse to blend the ingredients.
3
Add the chilled, small pieces of unsalted butter into the mixture and pulse until the mixture resembles coarse crumbs, similar to a meal.
4
In a separate small bowl, whisk together the egg yolks and vanilla extract. While pulsing the food processor, gradually add this mixture until the dough forms small clumps. Avoid overmixing; the dough should not form a ball.
5
Transfer the dough to a work surface. You can either wrap it in plastic wrap and refrigerate for 20 minutes before rolling it out, or you can directly press it into the prepared springform pan, ensuring it rises about 1.5 inches up the sides. Chill the crust in the refrigerator for at least 30 minutes.
6
Once chilled, cover the crust with a piece of buttered foil and fill it lightly with rice, dried beans, or pie weights. Bake for 20 minutes.
7
After 20 minutes, carefully remove the foil and weights, and bake for an additional 5 minutes, ensuring the crust does not become too brown. Once done, transfer it to a cooling rack.
8
Lower the oven temperature to 350°F (175°C). While the oven is cooling, spread a layer of thick jam over the bottom of the warm crust.
9
In the same food processor, combine the cream cheese and cottage cheese. Process for about 2 minutes until smooth and creamy, scraping down the sides a few times.
10
Add in the sugar, salt, ground cinnamon, and freshly grated nutmeg. Mix for another 30 seconds until well incorporated.
11
With the processor running, add the eggs one at a time, processing for another minute until the mixture is completely smooth.
12
Pour the cream cheese filling over the jam layer in the crust, smoothing it out evenly.
13
Bake the torte for 60-70 minutes, or until it is uniformly puffed and no longer wobbly in the center. Allow the torte to cool at room temperature on a wire rack, during which the filling will settle into a velvety texture.
14
Once cooled, run a knife between the crust and sides of the springform pan before gently removing the sides of the pan. If necessary, level off any excess crust using a serrated knife.
15
Chill the torte in the refrigerator for a bit before serving. Just before serving, dust the top lightly with powdered sugar for an added touch of elegance.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Berry Cream Cheese Delight?
It is a show-stopping dessert torte featuring a buttery, flaky crust, a rich cream cheese and cottage cheese filling, and a layer of vibrant berry jam.
What type of pan is required for this recipe?
A 9-inch springform pan is required, which should be greased with butter and lightly dusted with flour.
What is the initial oven temperature for baking the crust?
The oven should be preheated to 375°F (190°C) for the initial crust preparation.
How do I prevent mess in the oven during baking?
Place the springform pan on a baking sheet lined with parchment paper or a silicone mat to catch any potential drips.
What should the crust mixture look like before adding the eggs?
The mixture of flour, sugar, salt, and chilled butter should resemble coarse crumbs, similar to a meal.
How high should I press the dough up the sides of the pan?
The dough should be pressed about 1.5 inches up the sides of the springform pan.
How long does the crust need to chill before baking?
The crust should be chilled in the refrigerator for at least 30 minutes.
What can be used for pie weights when blind-baking the crust?
You can use rice, dried beans, or standard pie weights over a piece of buttered foil.
How long is the total blind-baking time for the crust?
The crust is baked for 20 minutes with weights and an additional 5 minutes without weights.
What is the baking temperature for the torte after adding the filling?
The oven temperature should be lowered to 350°F (175°C) for the final baking stage.
When should the jam be added to the recipe?
Spread a layer of thick jam over the bottom of the warm crust after it has finished blind-baking and the oven temperature has been lowered.
What kinds of cheese are used in the filling?
The filling uses 9 ounces of cream cheese and 8 ounces of cottage cheese, both at room temperature.
How long should the cheese mixture be processed?
The cream cheese and cottage cheese should be processed for about 2 minutes until completely smooth and creamy.
What spices are used to flavor the cream cheese filling?
The filling is flavored with ground cinnamon and freshly grated nutmeg.
How should eggs be incorporated into the filling?
With the food processor running, add the large eggs one at a time and process for another minute until smooth.
How long does the torte bake once the filling is added?
The torte needs to bake for 60 to 70 minutes.
How do I know when the torte is finished baking?
The torte is done when it is uniformly puffed and no longer wobbly in the center.
How should the torte be cooled?
Allow the torte to cool at room temperature on a wire rack so the filling can settle into a velvety texture.
What is the trick for removing the torte from the pan?
Run a knife between the crust and the sides of the springform pan before gently removing the sides.
What can I do if the crust is uneven after baking?
You can level off any excess crust using a serrated knife once the torte has cooled.
Should the torte be served warm?
No, the torte should be chilled in the refrigerator for a bit before serving for the best texture.
What is the final decorative touch for this dessert?
Just before serving, dust the top lightly with powdered sugar.
What kind of jam is recommended?
The recipe suggests using a thick jam, such as berry jam or cherry jam.
Is this recipe suitable for vegetarians?
Yes, based on the tags provided, this recipe is vegetarian-friendly.
What is the total number of ingredients needed?
There are 15 ingredients in total for this recipe.
Can I make the dough ahead of time?
Yes, you can wrap the dough in plastic wrap and refrigerate it for 20 minutes before rolling or pressing it into the pan.
Why is it important for ingredients like eggs and cheese to be at room temperature?
Room temperature ingredients blend more easily, ensuring the filling is completely smooth and without lumps.
Is this recipe difficult for beginners?
The recipe is described as straightforward to prepare, making it suitable for both seasoned bakers and novices.
What gives the crust its flavor and texture?
The combination of all-purpose flour, sugar, salt, chilled unsalted butter, and egg yolks creates a buttery, flaky texture.
What happens to the torte as it cools?
The elegantly puffed filling will naturally collapse into a velvety layer as it reaches room temperature.