Baking with Dorie--Hidden Berry Cream Cheese Torte

It's time for another Baking with Dorie challenge! This week's recipe was my selection. Since I love cheesecake, I thought the Hidden Berry Cream Cheese Torte would be fantastic. Not only did it look delicious, I liked that it wasn't a heavy New York-style cheesecake. This cheesecake-torte hybrid, made with cream cheese and cottage cheese with a hidden layer of jam,  sounded like a perfect spring dessert. 


Dorie's original recipe included ground cinnamon and nutmeg in the cheesecake filling. While I liked that, I found that it somewhat muted the delicate flavor of the cheeses. However, the ground cinnamon flavor was good and I didn't want to omit it completely. As I munched through a test piece, it hit me: the crust! I could flavor the crust with cinnamon.

So I did! I removed the spices from the filling and put them into the crust. The results were wonderful! The buttery crust became subtly spicy. This slight change really affected the flavor of the finished torte. While all the flavors married nicely, I could taste now taste the slight tang of the filling. It was no longer hidden under the spices.

Now you might be wondering about that cottage cheese in the recipe. I was! While I love goat cheese cheesecakes and ricotta cheesecakes, I wasn't sure how I would like a cheesecake with cottage cheese. I should have known to just trust Dorie on this one. The cottage cheese does not grab your tongue and shake it! Nope! It really stands to lighten the torte. And by blending the filling in a food processor, the texture is really silky. There aren't any curds of cottage cheese in the finished torte.

This recipe has been added to my "will make again" list. It's easy, it's delicious and it's cheesecake. What could be better? I mean, really. Look at this beauty!



You want a piece don't you? I knew it!

Here are a few Baker's notes before you begin:

• A food processor is needed for both the filling and the crust. This makes for a tender crust and a silky cheese filling.
• The torte is baked in a springform pan. If you don't have one, a tart pan with 1 1/2 inch sides would work. As would a 9-inch cake pan. With a cake pan, be sure to use parchment paper to line the pan. When the torte is done, simply lift it out of the pan using the paper. 
• The hidden layer of jam, while lovely, is not necessary. Feel free to leave it out. If you are going to use it, be sure to use a good jam. Avoid anything with high fructose corn syrup. I used Stonewall Kitchen's Sour Cherry Jam. It was wonderful. In fact, the tartness of the jam balanced the sweetness of the filling really well. 
• The torte can be served slightly warm. I know this sounds odd. During testing, I munched on a piece that was just slightly warm and it was delicious! 

As always, I am doing this challenge with Susi and Grapefruit. Head over to their blogs to see lovely non-gluten-free versions of this dessert. Also, Grapefruit made her own jam for the filling! Amazing!

Hidden Berry Cream Cheese Torte 

adapted from a recipe by Dorie Greenspan
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For the Crust

Dry Ingredients
1 cup white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/2 cup granulated sugar
1/4  teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

Wet Ingredients
1 1/4 sticks (10 tablespoons ) chilled, salted butter, cut into small pieces
1 large egg
1 egg yolk
1 teaspoon pure vanilla extract

For the Filling

1/3 cup thick berry or cherry jam (I used Stonewall Kitchen's Sour Cherry Jam. And, I didn't measure it! I just spread it on the bottom of the crust.)
8 ounces cream cheese, softened (Don't use low fat.)
8 ounces (1 cup) small curd cottage cheese, at room temperature (Don't use low fat.)
3/4 cup granulated sugar

2 large eggs, preferably at room temperature
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract

To Make the Crust

1. In the bowl of a food processor, combine the dry ingredients. Pulse to mix. 
2. Add the butter. Pulse until no large pieces of butter remain. 
3. Add the egg, egg yolk and vanilla. Mix until a dough forms. (I turn my Cuisinart  to "On" and allow it to mix until a dough forms.) 
4. Remove the dough from the food processor. 
5. Line a 9-inch springform pan with parchment paper. You want the paper to hang over the edges of the pan. 
6. Press the dough into the bottom and sides of the prepared pan. The dough should come about 1 1/2 inches up the side of the pan. Don't worry about it being even. The uneven crust looks rustic and really lovely. 
7. Chill for 35 minutes. Use as directed below.

 To Make the Torte

1. Preheat oven to 375 degrees F. Lightly prick the crust with a fork. 
2. Bake crust for 25 minutes or until golden brown. 
3. While the crust bakes, prepare the filling. 
4. In the bowl of a food processor, combine cream cheese and cottage cheese. 
5. Process until smooth. (The mixture should almost be shiny. If you see any cream cheese clinging to the side of the food processor, stop the machine, scrape down the down and process until all the cream cheese is incorporated.)
6. Add granulated sugar, eggs, vanilla and lemon juice.
7. Process until smooth. Set aside.
8. Remove the crust from the oven. Lower heat to 350 degrees F.
9. Spread the jam on the bottom of the crust. You just want a light layer of jam. 
10. Pour the filling over the crust. 
11. Return the pan to the oven and bake for 45 minutes or until the filling is set. When done, the filling will be light and should not jiggle. Test the cake at 35 minutes. If over baked, the filling might crack.
12. Remove torte from the oven. Place on a wire rack to cool. 
13. Open the springform side, remove the torte and pull the parchment paper away. 
14. Place torte on a serving dish and chill for one hour or overnight. 

Makes one 9-inch torte, about eight servings.