TWD #3- Hidden Berry Cream Cheese Torte

First of all, let me say that this looks nothing like the one in the book. The one in the book has a perfectly brown crust, as well as the filling being the perfect cream color. I have got to find out how they do that! Mine turned out a little brown and cracked on top. Anyway, it still tastes wonderful! Next time, I will use a little more jam on the bottom, but it still tastes great. I love the fact that you have that little bit of fruit taste with the cheese cake. This filling calls for both cream cheese and cottage cheese, you put them into a food processor and pulse until it is smooth. The verdict on this one? Wonderful, and I will absolutely make it again. I would also try mini size to go on a tea party menu!

Don't forget to check out Laurie and Michelle and see what their experience with this one is! Also, next week will be Perfection Pound Cake--yum!

Hidden Berry Cream Cheese Torte:

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 jam (I used strawberry)

9 oz. cream cheese, at room temp

8 oz (1 cup) cottage cheese, at room temp

3/4 Cup sugar

1/4 tsp salt

Pinch of ground cinnamon

Pinch of ground nutmeg

2 large eggs, preferably at room temp

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.