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Sweet and Savory Cheesecake Appetizer Torte Recipe

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Sweet and Savory Cheesecake Appetizer Torte

Sweet and Savory Cheesecake Appetizer Torte

© Barbara Rolek licensed to About.com, Inc.
This sweet and savory cheesecake torte recipe is a real fooler. It looks like a decadent multilayered dessert, but it's actually an appetizer. And it's so versatile. It can be made many ways. The torte pictured here is made with butter, cream cheese, raspberry filling and toasted pecans. But it can be made with Gorgonzola, butter, pear jam and toasted walnuts. Or you can go completely savory and make it with butter, cream cheese, chopped sun-dried tomatoes in oil and chopped dried basil or chopped toasted hazelnuts. The sky's the limit. Serve it at room temperature with a bland cracker like a water biscuit so the cracker won't compete with the flavors of the torte. By all means use salted butter. The contrast between the sweet and salty is exquisite. And even for an all-savory torte, as in the Mediterranean-style torte I mention above with the sun-dried tomatoes, still use salted butter.

If you've ever loved a cream cheese and jelly sandwich, you're going to love this upscale version. This makes a showy offering at a swanky cocktail party or holiday dinner. If you cut the recipe in half, you can make several small tortes to give your guests a choice. Here is a larger photo of Sweet and Savory Cheesecake Appetizer Torte.

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 6-inch Appetizer Torte

Ingredients:

  • 1 pound room-temperature salted butter
  • 2 (8-ounce) packages room-temperature cream cheese (or other soft cheese like Gorgonzola)
  • 12 ounces raspberry filling or thick jam (or other filling that will complement the cheese)
  • 1 cup toasted chopped pecans (or walnuts or other nuts that will complement the flavors of your torte)

Preparation:

  1. Line a 6-inch round springform or other pan that is 3 inches deep with a parchment paper circle at the bottom.

  2. In a medium bowl, whip together the butter and cream cheese until light and fluffy.

  3. Spread 1/4 of the butter-cream cheese mixture in the bottom of the bowl. Layer 1/3 of the raspberry filling on the top. Layer another 1/4 of the butter-cream cheese mixture and 1/3 of the raspberry filling. Layer 1/4 of the butter-cream cheese mixture but don't put the raspberry filling on top. Reserve the rest of the butter-cream cheese mixture and raspberry filling at room temperature.

  4. Cover the torte tightly with plastic wrap, pressing down on the top so the mixture is firmly packed. Refrigerate several hours.

  5. Remove from refrigerator. Run a knife around the edge of the pan, unmold the torte onto a pretty serving plate and remove parchment that lined the bottom of the pan. Press chopped toasted nuts into sides of torte. Brush off serving plate.

  6. Place reserved butter-cream cheese mixture into a pastry bag fitted with a star tip. See these how to fill a pastry bag directions. Pipe a decorative border around the bottom edge of the torte and the top edge of the torte. Place remaining raspberry filling on top of the torte without touching the decorative butter-cream cheese border. Refrigerate until ready to serve. Set the tote out an hour or so before your guests arrive so it comes to room temperature. Serve with cheese knives and water biscuits or other crackers that won't compete with the flavors of the cheese.
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