This week's Tuesdays with Dorie (TWD) recipe was chosen by Tara of Smells Like Home: Traditional Madeleines. Unfortunately, I don't have those cute little madeleine molds, and my husband would kill me if I bought another specialty baking pan to squeeze into our tiny little kitchen, so I opted to make one of the previous TWD recipes.
I joined TWD after its third week running, so between the two weeks I wasn't able to participate in and the first three weeks' worth of recipes, I had the following recipes to choose from: Brown Sugar-Pecan Shortbread, Quintuple Chocolate Brownies, Hidden Berry Cream Cheese Torte, Marshmallows, and Fluted Polenta and Ricotta Cake. Being a cheesecake lover, I decided to try the Hidden Berry Cream Cheese Torte.
I have to admit that part of what drew me to this torte was the photo in the book. Unfortunately, mine looks nothing like the one in the book. It browned quite a bit on top and didn't look quite as elegant as Dorie's. Apparently, two out of the three bakers who made this torte (yes, the TWD group used to be that small!) had the same problem as well. Maybe next time I will cover mine with foil in order to get it as pure and white as Dorie's? Aesthetics aside, this torte still tasted great. It was smooth and creamy, and the jam on the bottom was just the right amount of tart and sweet (and based on reviews, I increased the amount of jam in the recipe). It was much lighter than cheesecake, probably owing to the cottage cheese in the filling. I would definitely make this again, especially if I was in the mood for something creamy, but not too heavy.
Thanks Tara, for picking this week's recipe. I've always wanted to make madeleines, and I really wish I could have participated, but maybe next time! Make sure you check out the Tuesdays with Dorie blogroll to see everyone else's cute madeleine cookies.
Hidden Berry Cream Cheese Torte
from Baking: From My Home to Yours, by Dorie Greenspan
For the Crust:
1 3/4 Cup all-purpose flour
1/2 Cup sugar
1/4 tsp salt
1 1/2 sticks (12 Tbsp) unsalted butter, cut into small pieces and chilled
2 large egg yolks
1 tsp pure vanilla extract
For the filling:
1/3 cup thick berry or cherry jam (I used 1/2 cup raspberry peach champagne jam)
9 oz. cream cheese, at room temperature
8 oz (1 cup) cottage cheese, at room temperature
3/4 Cup sugar
1/4 tsp salt
Pinch of ground cinnamon
Pinch of ground nutmeg
2 large eggs, preferably at room temperature
Getting Ready:
Butter a 9-inch spring form pan, dust the inside with flour and tap out the excess. Place on a baking sheet lined with parchment or a silicone mat.
To Make the Crust:
Put the flour, sugar and salt in a food processor and pulse just to blend. Toss in the pieces of butter and pulse until the mixture resembles coarse mail. Stir the egg yolks and villa together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds-restrain yourself, and don't allow the dough to form a ball.
Turn the dough out onto a work surface. If you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate ti for about 20 minutes before rolling. Or simply press the dough into the pan. The dough should come about 1 1/2 inches up the sides of the spring form. Refrigerate for at least 30 minutes.
Center a rack in the oven and preheat the oven to 375 degrees.
Fit a piece of buttered aluminum foil against the crust, covering it completely. Fill the crust lightly with rice, dried beans or pie weights and slide the sheet into the oven. Bake the crust for 20 minutes, then carefully remove the foil and weights and bake for another 5 minutes or so-you don't want the crust to get too brown. Transfer to a rack to cool while you make the filling.
Lower the oven temp for 350 degrees.
To Make the Filling:
Stir the jam, and spread it over the bottom of the crust-it's okay to do this while the crust is still warm.
Put the cream cheese and cottage cheese into the food processor and process, scraping down the sides of the bowl a few times, for 2 minutes, until you've got a smooth, satiny mix. Add the sugar, salt and spices and process for another 30 seconds. With the machine running, add the eggs and process, scraping the bowl as needed, for a final minute. Pour the filling over the jam.
Bake the cake for 60-70 minutes, or until the filling is uniformly puffed and no longer jiggly. Gently transfer the spring form pan to a cooking rack and allow the torte to cool to room temperature, during which time the filling will collapse into a thin, elegant layer.
Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the spring form pan. If the sides of the crust extend above the filling and you don't like this look, very gently saw off the excess crust using a serrated knife. Chill the torte slightly or thoroughly before serving.
Yield: 8 Servings.
This looks delicious. I missed this one too, but have had my eye on it for a while. I think yours looks very pretty, I like the color.
ReplyDeleteGreat recipe to go back and try! Amazing how fast we've grown, huh?
ReplyDeleteThis looks tasty! I am sure I would enjoy it!
ReplyDeleteOh, this looks so good. It's one of the TWD recipes that I'm sorry I missed.
ReplyDeleteI missed out on that one. I think I might have to go back and make it too...good choice.
ReplyDeleteI loved this torte! It was so good! I am also wanting some of the jam that you used, did you make it?
ReplyDeleteThis was by far my favorite TWD recipe so far. I absolutely adore cheesecake, and I loved everything about this recipe - the crust, the layer of jam, and of course the cheesecake. I should make it again ;-)
ReplyDeleteI made this one too, but haven't gotten a chance to taste it.
ReplyDeleteIt looks fantastic. I think the browning adds character!
I just recently joined, so I have a lot of recipes to catch up on. Seeing how wonderful this came out for you, it's definitely on my list.
ReplyDeletethis would have been my choice if i didn't make the madeleines! glad you liked it, even if it didn't quite come out like the photo. still looks great to me:)
ReplyDeleteIt looks better your way than her way, if you ask me.
ReplyDeleteThis looks yummy! It is on my list to try and now I definitely will!
ReplyDeleteI'll have to go back and make that one of these days! Looks wonderful!
ReplyDeleteLooks absolutely delicious! Yummy!
ReplyDeleteooohhh that looks so good. I definitely need to add this one to my must-bake list!
ReplyDeleteClara @ I♥food4thought
looks just fine and dandy to me!
ReplyDeletenow hold on a second. raspberry peach champagne jam? are you kidding me? that sounds sensational! pardon me whilst i scour your blog for the recipe! (if ain't there, i sure wish it would be...!) :)
even though it doesn't look like dorie's photo, it still looks great! glad to hear it tasted so good too!
ReplyDeleteI'll have to do a Dorie Rewind for this one, too. Berries and cream cheese ... deeeelish.
ReplyDeleteIt looks great! I'll have to try this one sometime.
ReplyDeleteEven though it doesn't look just like Dorie's, it still looks luscious!
ReplyDeleteSpeaking of which, There are so many recipes in her book that don't come out quite like they're supposed to. There's never enough frosting, never enough caramel, etc.
At least yours tastes delicious!
Wow, this looks delicious. Love the sound of the raspberry peach champagne jam. Yummmmm
ReplyDeleteI have GOT to make this!
ReplyDeleteThat looks so good!! Using cottage cheese in a cheesecake sounds really interesting. I will have to try it.
ReplyDeleteThat torte looks totally delicious. I hope I have time to try it out at least once! :)
ReplyDeleteI made this a while back and thought it was great! I liked the different shortbread crust.
ReplyDeleteThe raspberry peach champagne jam caught my interest - is that homemade? If so..do blog it.
ReplyDeletesounds like it was good! this is a recipe that i've been wanting to play catch up with myself!
ReplyDeleteCreamy but not too heavy... mmmm. Sounds like the perfect cheesecake!
ReplyDeleteLooks so tasty... thanks for the tip about the jam. I almost chose this this week so I'll be making this soon!
ReplyDeleteMy husband would suck my toes if I made this for him. It looks great;)
ReplyDeletethanks everyone!
ReplyDeleteapril, grace, and giz - the jam absolutely caught my attention too! i wish i could say that it was homemade but it wasn't. it was store bought, i got it at central market. it's made by stonewall kitchen (800-207-JAMS, or stonewallkitchen.com) i didn't notice but since you all asked about it, upon closer examination of the jar, i see that they were winners of the "outstanding product line" award at the international fancy food show.
Better tasty and a bit homely then elegant and tasteless, I'd say. If there wasn't a picture in BFMHTY, we wouldn't know the difference! ;-)
ReplyDeleteYour cheesecake looks delicious!
ReplyDeleteThis is one recipe I missed and am tempted to back and try.
Great job and wonderful photos!
Sure looks good to me. I'll have to go back and try that one, too.
ReplyDeleteYummy! Looks good, the berrys inside sound yum yum.
ReplyDeleteRaspberry-peach-champagne jam? That sounds heavenly. And so is your torte!
ReplyDeleteThis was before my TWD days and I'm sorry I missed it. It looks wonderful! Well done!
ReplyDeleteOh, I love the story about your kitchen and yet another baking pan! My husband just shakes his head!
ReplyDeleteYummy. I really appreciate your review of this recipe because I'm a big fan of cheesecakes, but I'm not a fan of the heaviness. I'll have to try out this recipe the next time we have a TWD freebie.
ReplyDeleteThis looks like an absolute perfect substitution for Madelines!
ReplyDeleteLove it.