Cheese Torte Recipes

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MIMI'S CHEESECAKE TORTE



Mimi's Cheesecake Torte image

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

3 (8 ounce) packages cream cheese, softened
5 egg whites
1 ½ cups white sugar
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 pint sour cream
2 tablespoons white sugar, or more to taste
½ teaspoon vanilla extract

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



Blueberry Cheese Torte image

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

1-1/2 cups finely chopped macadamia nuts
3/4 cup all-purpose flour
1/2 cup packed brown sugar
6 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 eggs, lightly beaten
1/4 cup lemon juice
3 cups fresh or frozen blueberries
1-1/2 teaspoons cornstarch
1 tablespoon cold water

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



Cheese-Cream Cake / Käsesahnetorte image

A German Cheesecake - No Bake

Provided by Barbara

Categories     Afternoon Coffee     Dessert

Number Of Ingredients 17

3 ct Eggs
100 g Sugar
2 tsp. Vanilla Sugar or ½ tsp. Vanilla Extract
3 tbsp hot Water
1 pinch Salt
75 g All Purpose Flour
60 g Starch (Cornstarch or Potato Starch)
2 cans Tangerines (Manderines) ((11 oz / 312 g each can))
75 ml of Juice from the tangerine/mandarine cans
9 g Gelatine ((2g more if you use greek yogurt instead of quark))
300 g Heavy Cream
500 g Quark
1 ct. Lemon (oragnic!)
90 g Sugar ((use 115g if you like it sweeter))
100 ml Heavy Cream
2 tbsp. Confectioners Sugar
1 tbsp. chopped Pistachios (optional)

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



Goat Cheese Torte image

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

6 ounces goat cheese
4 ounces cream cheese
8 garlic cloves, roasted, peeled, chopped
1/2 cup pesto sauce, fresh
1/2 cup sun-dried tomatoes, chopped fine with one tablespoon of marinade or 1/2 cup olive oil
1 teaspoon fresh ground black pepper
1 teaspoon coarse sea salt
fresh basil, cracked pepper garnish
sliced French baguettes or good cracker

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



Elegant Cheese Torte image

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

4 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
2 teaspoons coarsely ground pepper
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and chopped
8 cups shredded sharp cheddar cheese
3/4 cup apple cider
2-1/4 teaspoons paprika
1 cup chopped pecans, toasted
Grapes and assorted crackers

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



Cheese Torte with Chicken and Mushroom image

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

4 eggs
¾ cup mayonnaise
2 tablespoons mayonnaise
3 cups shredded Gouda cheese
5 tablespoons all-purpose flour
1 bunch fresh dill, finely chopped
1 tablespoon vegetable oil
1 carrot, grated
1 tablespoon vegetable oil, or as needed
1 onion, diced
1 (10 ounce) package fresh mushrooms, chopped
salt and ground black pepper to taste
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
2 cloves garlic, finely chopped
2 sprigs fresh dill, chopped, or to taste
1 (10 ounce) package diced cooked chicken
1 cucumber, thinly sliced

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



Cheese Torte image

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

2 (8 ounce) packages crescent rolls
2 (8 ounce) packages cream cheese
1 egg
1 teaspoon vanilla
3/4 cup sugar
1/2 cup sugar, keep separate
1 cup walnuts

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



Apple-Cream Cheese Torte image

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

For crust
1 1/2 cups unbleached all purpose flour
1/2 cup chilled unsalted butter, cut into pieces
1/2 cup sugar
1 teaspoon vanilla extract
Pinch of salt
For filling
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract
For topping
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, thinly sliced (about 3 cups)
1/4 cup sliced almonds

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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