Hidden Berry Cream Cheese Torte
Indulge in the luscious layers of a Hidden Berry Cream Cheese Torte, a show-stopping dessert that’s as beautiful as it is delicious. This recipe combines a buttery graham cracker crust with a velvety cream cheese filling, concealing a hidden center of juicy mixed berries swirled with fruity jam. Baked to perfection and delicately dusted with powdered sugar, this dessert is the perfect harmony of creamy, tangy, and sweet flavors. With its stunning presentation and irresistibly smooth texture, this torte is ideal for holidays, special occasions, or whenever you want to impress your guests. Simple steps and a make-ahead option make it a dessert that both beginners and seasoned bakers will love.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.33 cups unsalted butter, melted
- 16 oz cream cheese, softened
- 0.75 cups granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 2 pcs large eggs
- 1.5 cups mixed berries (e.g., raspberries, blueberries, blackberries)
- 0.5 cups berry jam or preserves
- 1 tbsp powdered sugar
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or nonstick spray.
In a medium bowl, combine the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the springform pan to form the crust. Set it aside.
In a large mixing bowl, beat the softened cream cheese and 0.75 cups of granulated sugar together on medium speed until smooth and creamy.
Add the flour and vanilla extract to the cream cheese mixture and beat until just combined.
One at a time, add the eggs to the mixture, beating on low speed after each addition just until incorporated. Do not overmix.
Pour half of the cream cheese filling over the crust in the springform pan and smooth the top with a spatula.
In a small bowl, gently mix the berries with the berry jam until coated. Spoon the berry mixture evenly over the cream cheese layer, keeping it about 1 inch away from the edges.
Top with the remaining cream cheese filling, spreading it carefully to completely cover the berries.
Bake the torte in the preheated oven for 50 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the torte inside with the door slightly ajar for 30 minutes to cool gradually.
Remove the torte from the oven, run a knife around the edge to loosen it, and allow it to cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to set completely.
Before serving, remove the torte from the springform pan and sprinkle the top with powdered sugar. Optionally, garnish with additional fresh berries for a decorative touch.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 45.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
