Cherry Cheese Torte Recipes

CHERRY CHEESECAKE DESSERT

Steps:

• In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

CHERRY CREAM CHEESE GALETTE

Steps:

• For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
• Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
• For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.
• In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.
• Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.
• Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.
• Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.
• Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.

CHERRY TORTE

Steps:

• 1. Visit my blog for step by step photos of the recipe! http://www.inthekitchenwithjenny.com/2010/06/cherry-torte.html

CHERRY TORTE

Steps:

• In a small bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Add enough water to shape dough into a ball. , On a lightly floured surface, roll dough to fit a 12-in. pizza pan. Flute edges; prick bottom and sides with a fork. Bake at 425° for 10-12 minutes or until lightly browned; remove from the oven. Reduce heat to 350°. , In a small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth; spread over crust. Bake for 10-12 minutes or until center is set. Cool completely on a wire rack. , Combine pie filling and almond extract; spoon over the cream cheese layer. Spread whipped topping over filling. Chill until ready to serve. Sprinkle with pecans.

CHERRY CHEESE TORTE

Steps:

• Place a layer of ladyfingers on the bottom and around the sides of an ungreased 9-in. springform pan. In a large bowl, beat the cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Beat in lemon juice and zest. In a small bowl, beat cream until it begins to thicken. Add remaining sugar and vanilla; beat until stiff peaks form. Fold into cream cheese mixture. Spread half over crust. , Arrange remaining ladyfingers in a spoke pattern over top. Evenly spread with the remaining cream cheese mixture. Top with pie filling. Refrigerate overnight.

SWISS CHERRY CHEESE TORTE

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix with oil, water and eggs.
• Bake in 2 (8 inch) greased and floured round cake pans for 35 to 40 minutes.
• Cool.
• Split each layer into 2 thin layers.
• For frosting cream vanilla frosting, cream cheese and lemon juice.
• Spread frosting over cake layers, then cherry pie filling on top of frosting.
• Continue, ending with pie filling on top.
• Store cake in refrigerator.

CHERRY-BERRIES MERINGUE TORTE

Steps:

• About 30 minutes before making the meringue shell, place an egg separator over a small bowl. Crack open each egg over the egg separator to separate the white from the yolk. (Save egg yolks for another recipe.)
• Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes.*
• Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.
• Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won't hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.
• Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.
• Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.
• Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.
• In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.
• Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.
• Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerate at least 12 hours to blend the flavors but no longer than 24 hours.
• Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or "cap," from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.
• To serve, spoon the berry mixture onto the filling. Or cut the meringue shell into serving pieces, and top each serving with the berry mixture.

BLANCA'S CHERRY CHEESE TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cup cake liners into muffin tins.
• To Make Filling: In a medium bowl, combine cream cheese and 1/2 cup sugar. Stir in eggs, vanilla and lemon juice. Mix thoroughly.
• To Make Crust: Combine crumbs, 2 tablespoons sugar and cinnamon. Cut in butter until crust forms small crumbs. Put one spoonful of crust into each cup cake liner and pat it down. Spoon a layer of filling on top of crusts.
• Bake in preheated oven for 30 minutes. When tarts are fresh from oven, spoon cherry pie filling over top of each. Let tarts chill in refrigerator for 30 minutes to an hour.

CHERRY PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pretzels, melted butter, and sugar together in a bowl; press into the bottom of a 13x9-inch baking dish.
• Bake crust in preheated oven until lightly browned, about 10 minutes. Remove to cool completely.
• Stir cream cheese and confectioners' sugar together in a bowl. Fold whipped topping with the cream cheese mixture until smooth; spread over the cooled pretzel crust. Spread cherry pie filling over the cream cheese layer.

OLD-FASHIONED CHERRY TORTE

Steps:

• Combine cracker crumbs and butter; press onto the bottom of a greased 13-in. x 9-in. baking dish., In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400° for 10 minutes or until golden brown. Cool completely on a wire rack., Spread pie filling over meringue. Top with whipped cream. Refrigerate for at least 2 hours.

CHERRY TORTE

Steps:

• Beat egg whites and cream of tartar until stiff peaks form.
• Add 2 cups sugar, nuts, vanilla and crushed cracker crumbs.; mix well.
• Pour into a greased 9x13 baking dish.
• Bake at 350 degrees for about 25 minutes.
• Let crust cool completely.
• Beat whipping cream until it thickens.
• Add sugar and, if using, vanilla.
• Beat well.
• Cover crust with whipped cream mixture.
• Add cherry pie filling on top of whipped cream mixture.
• Refrigerate 2-3 hours.
• Note: In place of the whipping cream, 4 T sugar and vanilla, I sometimes use 1 container (16 ounces) of Cool Whip.

CHERRY CHEESE DELIGHT

Steps:

• Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.

CHERRY-GLAZED CHOCOLATE/CREAM CHEESE TORTE

Steps:

• Heat oven to 350 degrees. Grease bottom of 9-inch springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well.
• In a small bowl, stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well-blended. Spread into prepared pan.
• Bake 25-30 minutes or until cake is set. (Cake will be fudgey; wooden pick inserted in center will not come out clean.) Cool completely in pan on wire rack.
• Prepare cream layer as follows: In small mixer bowl, beat cream cheese and confectioners' sugar until well-blended. Fold in whipped topping and spread mixture over top of torte. Spread 1 cup cherry pie filling over cream layer; refrigerate 3 hours. With knife, loosen cake from side of pan; remove side of pan. Serve with some remaining pie filling around each slice of the torte, if desired. Cover and refrigerate leftover torte.

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

EASY CHERRY DELIGHT DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

PAULA DEEN'S CHERRY CHEESE TRIFLE

Steps:

• In a medium bowl, combine cream cheese and sweetened condensed milk.
• Beat with an electric mixer until smooth.
• Stir in 1/2 of whipped topping and almond extract; set aside.
• Tear angel food cake into 1 inch pieces.
• Place 1/3 of cake pieces in bottom of a trifle bowl.
• Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
• Repeat layers twice more.
• Spread remaining whipped topping over top of trifle, sealing to edges.
• Garnish with additional pie filling and sliced almonds if desired.

OPAL'S CHERRY DELIGHT

Steps:

• Mix graham cracker crumbs, 1/2 cup confectioners' sugar, and butter together in a bowl; press into a 9x9-inch pan.
• Whisk cream cheese, whipped topping, and 1 cup confectioners' sugar together in a bowl until smooth; spread over graham cracker crust. Pour cherry pie filling over cream cheese mixture layer. Refrigerate until firm, at least 1 hour.