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Berry Cheese Torte

Berry Cheese Torte
We love this torte for the Fourth of July, or really any summer gathering when berries are abundant. It looks fancy, but is really easy to prepare. —Deborah Hitchcock, Granite Falls, Washington
12 ServingsPrep: 40 min. + chilling

Ingredients

  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 3/4 cup crushed vanilla wafers (about 25 wafers)
  • 1/4 cup finely chopped walnuts
  • 1/3 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1-3/4 cups white grape juice
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups fresh blueberries
  • 1-1/2 cups sliced fresh strawberries

Directions

  • In a small bowl, combine the cookie crumbs, wafer crumbs, walnuts and
  • butter. Press onto the bottom and 1-1/2 in. up the sides of a
  • greased 9-in. springform pan.
  • Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
  • In a small saucepan, sprinkle gelatin over grape juice; let stand for
  • 1 minute. Heat over low heat, stirring until gelatin is completely
  • dissolved. Cover and refrigerate until partially set, about 45
  • minutes.
  • Meanwhile, in a large bowl, beat the cream cheese, sugar and vanilla
  • until smooth. Spread over crust.
  • Place berries in a large bowl; add gelatin mixture and gently stir to
© Taste of Home 2013

2 of 2

Berry Cheese Torte (continued)

Directions (continued)

  • coat. Spoon over cream cheese layer. Refrigerate for at least 2
  • hours before serving. Carefully run a knife around edge of pan to
  • loosen. Remove sides of pan. Yield: 12 servings.
Nutrition Facts: 1 slice equals 273 calories, 16 g fat (8 g saturated fat), 35 mg cholesterol, 196 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013