MIMI'S CHEESECAKE TORTE
Mimi gave this recipe to my mother, who then gave it to me. This is my Papa's cake of choice for his birthday. A sour cream topping makes this cheesecake unique. Garnish with almonds if you like.
Provided by Belle
Categories Desserts Cakes Cheesecake Recipes
Time 3h30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes.
- Beat egg whites in a separate bowl on high speed until stiff peaks form, 3 to 5 minutes. Blend in 1 1/2 cups sugar. Fold egg whites into cream cheese, and stir in 1 teaspoon vanilla extract. Pour cream cheese filling into crust.
- Bake in the preheated oven until filling is set, about 20 minutes. Remove from oven; set aside.
- Increase oven temperature to 475 degrees F (246 degrees C).
- Combine sour cream, 2 tablespoons white sugar, and 1/2 teaspoon vanilla extract together in a large bowl. Spread evenly on top of the filling.
- Bake in the preheated oven until golden, about 5 minutes. Remove from oven and cool to room temperature, about 45 minutes. Cover with plastic wrap and chill in the refrigerator until firm, at least 2 hours.
Nutrition Facts : Calories 586.7 calories, Carbohydrate 52 g, Cholesterol 94.2 mg, Fat 39 g, Fiber 0.4 g, Protein 9.4 g, SaturatedFat 22 g, Sodium 387.5 mg, Sugar 42 g
BLUEBERRY CHEESE TORTE
Blueberries are plentiful here in the Northwest. I keep my freezer stocked so I can make this torte any time of year.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the nuts, flour and brown sugar; stir in butter. Set aside 1/3 cup for the filling. Press remaining nut mixture onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs; beat on low speed just until combined. Add lemon juice; beat just until blended. Stir in reserved nut mixture. Pour into crust. , Return pan to baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large saucepan, cook blueberries over medium heat until heated through. Combine cornstarch and water until smooth; stir into blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool; cover and refrigerate until serving. Remove sides of springform pan. Spoon blueberry topping over cheesecake. Refrigerate leftovers.
Nutrition Facts :
CHEESE-CREAM CAKE / KäSESAHNETORTE
A German Cheesecake - No Bake
Provided by Barbara
Categories Afternoon Coffee Dessert
Number Of Ingredients 17
Steps:
- Put the Eggs, Sugar, Vanilla and Salt into a large bowl and start whisking at high speed while slowely adding the hot Water. Whisk for 10 - 15 minutes!
- Preheat the oven to 175°C / 350°F (convection oven).
- In a small bowl, mix the flour and starch. Then use a sieve to add it to the egg mix.
- Carefully mix the flour-starch mix into the egg mass, folding it in by stirring from the bottom to the top while turning the bowl.
- Prepare a baking pan with parchment paper and fill the batter into the baking pan.
- Bake for about 15 to 20 minutes. Maybe more, depending on your oven.
- Let the baked cake cool completely in the pan. Then, either cover it and let rest overnight or put it into the fridge for one hour before continuing.
- Strain the tangerines from the cans and keep 75ml of the juice.
- Chose 13 of the best tangerines and set them aside for the decoration later.
- In a small bowl, add some tablespoons of cold water and add the gelatin. Mix and let it soak.
- In the meantime, put the Quark into a large mixing bowl. Add lemon zest from the lemon and also some juice of the lemon and the sugar. Mix it until the sugar is dissolved.
- Heat the tangerine juice that you had set aside but don't heat it over 70°C /158°F!Add the soaked gelatine to the juice and mix it until it is dissolved.Now, add 2 tbsp. of the quark mixture to the gelatine, mix and add another tbsp. to it until the temperature of the gelatine is about the same as the quark.Next, add the entire gelatine mix to the Quark mixture and mix on high speed for 5 minutes.
- Put it into the fridge for about 30 minutes.
- Whip the cream until it can hold its shape.
- Add the cream to the Quark and stir until it is mixed well.
- Cut the biscuit cake into two, using one half as the bottom of the cake by putting it onto a cake plate.
- Put the cake ring around the cake, then fill some of the quark onto the biscuit.
- Now place the remaining tangerines to the bottom (see video).
- Add the remaining Quark mix on top.
- Precut the other half of the cake into 12 triangular slices and place them on top of the cake as if it was one piece.
- Put into the fridge for at least 5 hours, better overnight.
- Sprinkle a good amount of confectioners sugar on the top of the cake, then remove the cake ring.
- Whip the 100 ml of cream and put it into a piping bag with a star tip.
- Set cream decorations around the edge of the cake and add one of the tangerines that you have set aside on each precut top slice.
- Put some cream decoration in the center of the cake and add a tangerine.
- Optional: Sprinkle some chopped green pistachios on the cream to make the colors even pop more.
- Keep cooled, serve cold. Also, this cake can be frozen very well but it takes time to thaw.
GOAT CHEESE TORTE
Make and share this Goat Cheese Torte recipe from Food.com.
Provided by pbrsucks
Categories Spreads
Time 10m
Yield 1 Torte, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- Mix goat cheese and cream cheese, add the garlic, add salt.
- Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
- I always put a little oil in first to help hold it down.
- Put about 1/3 of the goat cheese mix into the bowl.
- Flatten with a well oiled spoon.
- Top this with the pesto.
- Put another 1/3 of the goat cheese mix on top of this.
- Put the sundried tomatoes on this.
- Top with the rest of the cheese.
- Put plastic wrap over the top of this.
- Refrigerate for at least 2 hours, and up to four days.
- To serve, invert bowl on a serving dish. Carefully remove the plastic.
- wrap. Serve with baguettes or crackers.
ELEGANT CHEESE TORTE
Rich and creamy, this eye-catching torte makes quite an impression. Every time I take it to a party, it receives rave reviews!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 24-30 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the cream cheese and butter until smooth. Remove 3-1/2 cups to a small bowl; stir in pepper and set aside. Fold olives into the remaining cream cheese mixture. Spread evenly over the bottom of a 9-in. springform pan; set aside., In another large bowl, beat cheddar cheese, cider and paprika on low speed for 1 minute. Beat on high until almost smooth. Spread half over olive layer. Top with peppered cheese mixture. Top with remaining cheddar mixture. Cover with plastic wrap; refrigerate for 6 hours or until firm., Place on serving plate and remove sides of pan. Press pecans into top; garnish with additional olives or grapes if desired. Serve with crackers.
Nutrition Facts :
CHEESE TORTE WITH CHICKEN AND MUSHROOM
This multi-layered savory crepe cake is made with two types of cheesy crepes and a filling of mushrooms, chicken, and cream cheese. It's a Russian favorite for special occasions.
Provided by Vikusya
Categories Breakfast and Brunch Crepes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Beat eggs with 3/4 cup plus 2 tablespoons mayonnaise in a bowl. Add Gouda cheese and flour; mix well. Pour 1/2 the batter into another bowl.
- Heat 1 tablespoon oil in a skillet over medium heat and cook grated carrot while stirring until softened, about 5 minutes. Add the carrot to 1 portion of batter; mix a small bunch of dill into the other portion.
- Heat a nonstick or well-seasoned cast iron skillet over medium-low heat. Pour in 2 tablespoons of one of the batters; immediately rotate the pan in a circular motion to spread. Cook until edges are crispy, 1 to 2 minutes. Flip until browned and dry on the other side, 1 to 2 minutes more. Repeat with all the batters, ending up with a stack of dill crepes and a stack of carrot crepes.
- Heat 1 tablespoon oil in a separate skillet over medium-low heat. Cook onion, while stirring, until soft and translucent, about 5 minutes. Add mushrooms; cook until liquid evaporates, about 5 minutes more. Remove from heat and season with salt and pepper.
- Blend cream cheese and 1/2 cup mayonnaise together in a bowl. Season with salt and pepper; add garlic and 2 sprigs dill.
- Spread a portion of cream cheese mixture over a dill crepe; add a layer of the mushroom-onion saute. Top with a carrot crepe, spread with more cream cheese, and top with some of the chicken. Repeat layers until all crepes are used up. Decorate with thinly sliced cucumber. Cover with plastic wrap and chill until ready to serve.
Nutrition Facts : Calories 561 calories, Carbohydrate 9.2 g, Cholesterol 172.9 mg, Fat 48.8 g, Fiber 0.9 g, Protein 23 g, SaturatedFat 16.5 g, Sodium 602.6 mg, Sugar 2.9 g
CHEESE TORTE
This is an easy recipe and a family favorite. I am always asked for the recipe when I take it to a gathering. I got this from my neighbor when I was living in married housing in college 20 yrs ago and I am still making it to this day. Absolutely a family tradition.
Provided by brownzoo
Categories Bar Cookie
Time 42m
Yield 12 squares
Number Of Ingredients 7
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.
APPLE-CREAM CHEESE TORTE
Categories Cake Dessert Bake Freeze/Chill Cream Cheese Apple Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make crust:
- Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
- Make filling:
- Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
- Make topping:
- Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
- Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
- Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.
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4.1/5 (16)Total Time 7509 hrs 1 minEstimated Reading Time 2 mins
- Combine ingredients into crumbly mixture. Press firmly into a 9x13 pan. Make sure to press up the sides also (about half way up). Bake the crust for 25 minutes. Let it cool completely before adding the next 2 layers.
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Estimated Reading Time 1 min
- In a medium mixing bowl, combine the cheddar cheese, pecans, chopped onion and enough mayonnaise to hold the mixture together. Season to taste with salt and pepper. Spread half of mixture into prepared dish. Place the dish, but not the remaining cheese mixture, in the refrigerator.
- In a medium mixing bowl, stir together 1 package (8 ounces) cream cheese with the chutney and cayenne pepper. Spread evenly over the cheese layer in the dish. Return to the refrigerator.
- In a medium mixing bowl, stir together the remaining package of cream cheese, bacon, spinach, garlic and oregano. Season to taste with salt and pepper. Spread evenly over chutney mixture. Top with remaining cheddar cheese mixture. Cover with plastic wrap, pressing down on top layer. Refrigerate or freeze until ready to serve. Serve with crackers.
GREEK CHEESE TORTA - RECIPES | PAMPERED CHEF CANADA SITE
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- Preheat oven to 375°F (190°C). Arrange bread slices in a single layer on Large Round Stone with Handles.
CHERRY CHUTNEY CHEESE TORTE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 182 per servingServings 12
- Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
- Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.
YOGURT CHEESE TORTE RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Calories 42 per servingServings 32
- Place a colander in a large bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
- Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a medium bowl, and discard liquid. Cover and refrigerate for 3 hours.
- Place half of yogurt cheese in a serving bowl; spread with half of herb mixture. Repeat with remaining cheese and herb mixture. Cover and refrigerate torte at least 12 hours and up to 1 week. Serve at room temperature.
CRISPY CHEESE TORTE - CHEESE TORTE FILLED WITH SPINACH AND ...
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4.8/5 (4)Total Time 1 hr 45 minsCategory Appetizer, Breakfast, Main DishCalories 496 per serving
- Coat medium skillet with cooking spray and heat to medium-high. Add spinach and minced shallots, tossing until wilted and reduced. Allow to cool before draining on heavy duty paper towels and then wringing out excess liquid. If you have time, place in the refrigerator to dry further for an hour or two.
- In a food processor, combine crumbled feta, cottage cheese, eggs, 2 tablespoons Parmesan Romano cheese, nutmeg, pepper and salt. Pulse to combine. Add artichokes, spinach and shallots, pulse again. Set aside.
- Coat large, fluted tube bundt pan with cooking spray. Sprinkle remaining Parmesan Romano Cheese in the bundt pan, allowing it to stick to the sides. Sheet by sheet, place phyllo around the bundt pan, trying to get each sheet up the flute and then allowing the sheet to drape over the side. Use all except 4 sheets, pressing into the bottom. (See photo above).
CREAM CHEESE TORTE : SIMPLYMURRAY
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Category DessertEstimated Reading Time 1 min
- Mix all the ingredients together and spread in a 13x9 pan and bake at 400 degrees for 15 minutes. When cool you can add the filling.
- Cream together the cream cheese, powdered sugar and vanilla. Whip two packages dream whip as directed on the package. Fold in the cream cheese mixture and put this in baked crust. Spread the prepared filling of blueberries or cherries on top. Serve immediately of place in the refrigerator.
ZWIEBACK COTTAGE CHEESE TORTE RECIPE | EATINGWELL
From eatingwell.com
Total Time 2 hrs 30 minsCalories 369 per serving
- To make crust: Lightly oil a 9-inch springform pan, or coat it with nonstick cooking spray. Place zwieback in a food processor with sugar and cinnamon. Add oil, butter and water. Process until the crumbs are evenly moistened.
- Reserve 2 tablespoons of the crumb mixture for the top of the torte. Press the remaining crumb mixture into the bottom and sides of the springform pan. Set aside.
- To make filling: Preheat oven to 325 degrees F. Combine milk and cornstarch in a small bowl and whisk until smooth. Set aside. Puree cottage cheese and sour cream in a food processor until smooth, about 1 minute.
- Add sugar, egg yolks, lemon juice, lemon zest, butter, cinnamon, nutmeg and milk mixture and process. Beat 4 egg whites in a large mixing bowl until stiff but not dry. Fold the cheese mixture into the egg whites with a spatula.
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