Raspberry Cheese Torte Recipes

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

FLUFFY RASPBERRY TORTE

Steps:

• In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. , In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. , Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.

RASPBERRY CHEESE TORTE

Steps:

• Place grated cheese in a large bowl and let stand at room temperature until soft and slightly oily.
• Stir in onions,pecans,cayenne,mayonnaise0t and pepper sauce.
• Knead with hands (wash them first!) until well blended.
• Line a 10 inch pan with plastic wrap (an indented flan dish works best but a cake pan or any pan with a flat bottom works well too).
• Press cheese mixture firmly into pan;cover top with additional plastic wrap and press mixture again to mold firmly.
• Refrigerate at least 4 hours, or until cheese is firm again.
• To serve, unmold torte onto onto serving dish, spread top with preserves, garnish with fresh raspberries and serve with assorted crackers.
• The torte can be made ahead, but preserves should not be spread on top more than 1 hour before serving.

RASPBERRY TORTE

Steps:

• Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
• well. Cut in the butter until crumbly. Pat over the.
• bottom of a 9x13-inch baking pan.
• Bake at 350 degrees for 15 to 18 minutes or until light.
• brown.
• Remove to a wire rack to cool.
• Combine 1 cup sugar and cornstarch in a saucepan and mix.
• well. Add the raspberries. Bring to a boil, stirring.
• constantly.
• Boil until thickened, stirring constantly. Cool slightly.
• Spoon over the baked layer.
• Chill in the refrigerator.
• Combine the marshmallows and milk in a saucepan.
• Cook over low heat until blended, stirring constantly.
• Remove from heat. Fold in the whipped cream. Spread.
• over the prepared layers.
• Chill until serving time.

LIMONCELLO RASPBERRY TORTE

Steps:

• In a small bowl, using a fork, mash 3/4 of the berries with the sugar and liqueur until fruit is broken down but still slightly chunky. Refrigerate for 20 minutes and up to overnight for flavors to meld.
• When ready to serve, put the cheese on a plate with a rim. Fold the remaining whole berries into the chilled berry/liqueur mixture until combined and spoon it over the top of the cheese. Serve with a cheese knife to smear the delicious mixture on the shortbread cookies.

RASPBERRY CREAM TORTE

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour., In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan. , Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers.

BLUEBERRY TORTE

Steps:

• Mix graham crackers, butter, and white sugar together in a bowl; press mixture into the bottom of a 9x13-inch baking dish. Chill crust until firm, about 1 hour.
• Beat cream cheese and confectioners' sugar together in a bowl until light and fluffy, 2 to 3 minutes. Fold in whipped topping.
• Spread cream cheese mixture evenly onto crust; top with blueberry pie filling. Chill until firm, 4 hours or overnight.

RASPBERRY-FUDGE FANTASY TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottoms and sides of two 8- or 9-inch round pans.
• In small bowl, toss 2/3 cup chocolate chips with 1 tablespoon cake mix. In large bowl, beat remaining cake mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips; pour into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. In medium bowl, gently stir together 1 cup of the raspberries and the preserves; fold in 1 1/2 cups of the whipped cream.
• Trim off rounded top of one layer. Slice each cake layer in half horizontally to make a total of 4 layers. Reserve untrimmed top layer. Place 1 layer, cut side up, on serving plate; spread with about 3/4 cup raspberry-cream mixture. Repeat with second and third layers. Top with reserved cake layer, cut side down. Frost side and top of cake with remaining whipped cream. Arrange remaining 1/2 cup raspberries over top of cake. Press 1 1/2 cups chocolate chips into side of cake. Store loosely covered in refrigerator.

RASPBERRY CREAM TORTE

Steps:

• Wafers:.
• Trace two 8-inch circles on each of two pieces of parchment paper.
• Invert and place on baking sheets.
• In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
• Drop 1/3 cup batter onto each circle, gently spread to cover circle.
• Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
• Using metal spatula, transfer wafers to flat surface, let cool completely.
• Repeat with remaining batter to make 9 wafers.
• (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
• Raspberry Sauce:.
• In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
• Whisk in sugar and liqueur if using.
• (Sauce can be covered and refrigerated for up to 3 days.)
• In bowl, whip cream with icing sugar.
• Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
• Drizzle with 1/4 cup of the raspberry sauce.
• Repeat layering with remaining wafers, cream and sauce.
• Top with remaining wafer.
• Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
• Top last wafer with sifted icing sugar and whole half-frozen raspberries.
• (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).

RASPBERRY CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour., Invert onto a serving plate; spread with preserves. Serve with crackers.

RASPBERRY CHEESECAKE STUFFED FRENCH TOAST

Steps:

• In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half.
• Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

BEST CHOCOLATE RASPBERRY TORTE

Steps:

• Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.

LAYERED RASPBERRY DREAM

Steps:

• Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
• Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
• Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
• Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.

OLD-WORLD RASPBERRY-CHEESE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• In a medium-size bowl, combine the flour, baking powder, salt and brown sugar.
• Using two knives or a pastry blender, cut in the butter or margarine until the mixture resembles crumbs. Stir in the cheese. Remove 3/4 cup of the mixture and set aside.
• Press the remaining mixture evenly into the bottom of an 8-inch-square baking pan. Spread the jam evenly over the crust. Sprinkle with the nuts and then the reserved crumb mixture. Press gently.
• Bake 25 to 30 minutes or until golden.
• Cool completely in the pan. Cut the cooled pastry into 2-by-1-inch bars. Store, well-wrapped, in the refrigerator.

QUICK RASPBERRY TORTE

Steps:

• In a small mixing bowl, beat cream until soft peaks form.
• Add confectioners' sugar; beat until stiff peaks form.
• Place pudding in a bowl; fold in whipped cream.
• Split cake into three horizontal layers.
• Spread half of the jam over the bottom layer; repeat layers.
• Top with third cake layer.
• Cut into slices; dollop with pudding mixture.

RASPBERRY WALNUT TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
• In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
• Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
• To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.

SPECIAL RASPBERRY TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean and edges are golden, Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. In a large bowl, beat shortening and butter until combined. Beat in confectioner's sugar alternately with extract and enough milk to reach a spreading consistency., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with half of the preserves. Top with another cake layer and 3/4 cup frosting. Place third cake layer over frosting; spread with remaining preserves. Top with remaining cake layer., Frost top and sides of cake with 1 cup frosting, forming a crumb coating. Refrigerate cake until frosting is set, about 30 minutes. Remove from refrigerator and cover with remaining frosting. Top with raspberries.

RASPBERRY TORTE WITH GRAHAM CRACKER CRUST

Steps:

• Combine graham cracker crumbs and melted oleo.
• Put in greased 13x9 inch pan.
• Beat 2 eggs with sugar with mixer until well blended.
• Add two more eggs and cream cheese and beat well.
• Pour on top of crust.
• Bake at 350 degrees for 20-30 minutes.
• Cool on wire rack.
• While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
• Bring to a boil on medium-high heat.
• Cook until thickened.
• Cool and add half package of reserved raspberries.
• Pour over cooled filling and refrigerate covered.
• Top with Reddi-Wip when serving.

RASPBERRY WALNUT TORTE WITH CREAM CHEESE FROSTING

Steps:

• In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the eggs, sugar and vanilla until thick and lemon-colored. Combine flour, walnuts, baking powder and salt; fold into egg mixture alternately with whipped cream., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, sugar and salt until fluffy. Beat in vanilla. Fold in whipped cream., Cut each cake horizontally into two layers. Place bottom layer on serving plate; spread with about 1/2 cup frosting. Top with second cake layer; spread with half of the raspberry preserves. Repeat layers. Frost sides of cake with frosting., Cut a small hole in the corner of a pastry or plastic bag; insert ribbon tip #47. Fill bag with remaining frosting; pipe a lattice design on top of cake. Using star tip #32, pipe stars around top and bottom edges of cake. Store in the refrigerator.