Raspberry Torte
Make this easy raspberry torte with a buttery crust, cream cheese filling, and raspberry topping. A tasty treat from Jess in the Kitchen.
Equipment
Ingredients
Crust
- 1 stick butter softened
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 cup + 2 tablespoons flour
Filling
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 4 ounces cool whip
- 5 cups red raspberries measured from frozen
- Zest and juice of 1 lemon
- ½ cup sugar
- 3-4 tablespoons cornstarch
- ⅓ cup cold water
Instructions
- Preheat the oven to 375 degrees F and grease a 9x13 inch pan.
- In a medium bowl, cream butter. Prepare the crust by adding the flour, ¼ teaspoon salt, and 1 tablespoon sugar. Cream until well combined.
- Press into the prepared pan and bake for 10-15 minutes.
- Allow the crust to cool.
- Once cool, prepare the filling. In a large bowl, combine the cream cheese, powdered sugar. Mix with an electric mixer until smooth. Spread over the cooled crust.
- In a medium sauce pan, combine the raspberries, sugar, and lemon zest and juice.
- Cook until broken down and a smooth-ish sauce is made. That is, the raspberries should have mostly broken down.
- In a small dish, combine the cold water and cornstarch.
- Stir into the raspberries over a med-high heat and bring to a boil. Cook until the berries have thickened, about 4 minutes.
- Allow the berry mixture to cool. Then spread on top of the cream cheese layer. Serve immediately or keep chilled.
Notes
If you want to modify the amount of sugar added to the berries you absolutely can. Give them a taste before you add the cornstarch and water slurry and see if you want to add more. You can also add a little less, but I think ½ cup is the sweet spot, personally.
Tried this recipe?Let us know how it was!