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Strawberry Cheesecake Torte

Strawberry Cheesecake Torte
After I tasted this dessert at a party, a friend shared the recipe. It originally called for pound cake...and I decided to lighten it up by substituting angel food. The result was this delicious light torte. —Kathy Martinez of Tucson, Arizona
12 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 tablespoon confectioners' sugar
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 1/2 cup boiling water
  • 1/4 cup seedless strawberry jam
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1/3 cup fat-free milk
  • 2 tablespoons lemon juice
  • 3 cups reduced-fat whipped topping
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 cup sliced fresh strawberries
  • 1 kiwifruit, peeled, halved and sliced
  • 1-1/2 teaspoons grated lemon peel

Directions

  • Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment
  • paper. Prepare cake mix according to package directions. Spread
  • batter evenly in prepared pan. Bake at 350° for 24-26 minutes or
  • until top is lightly browned. Sprinkle sugar over a waxed
  • paper-lined baking sheet. Immediately invert cake onto baking sheet.
  • Gently peel off parchment paper; cool completely.
  • Dissolve gelatin in boiling water. Stir in jam until melted. With a
  • fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture;
  • chill for 10 minutes.
© Taste of Home 2013

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Strawberry Cheesecake Torte (continued)

Directions (continued)

  • In a bowl, beat cream cheese, milk and lemon juice until smooth. Beat
  • in whipped topping and pudding mix. Reserve 1 cup. Cut a small hole
  • in the corner of pastry or plastic bag; insert a large star tip.
  • Fill the bag with pudding mixture.
  • Trim edges of cake. Cut widthwise into three equal rectangles; place
  • one on serving plate. Spread 1/2 cup reserved pudding mixture in
  • center. Pipe pudding mixture around top edge of cake. Repeat layer.
  • Top with third cake layer. Pipe pudding mixture along top edges.
  • Fill center with fruit. Sprinkle with lemon peel. Store in
  • refrigerator. Yield: 12 servings.
Nutrition Facts: One piece equals 284 calories, 6 g fat (4 g saturated fat), 11 mg cholesterol, 427 mg sodium, 51 g carbohydrate, 1 g fiber, 6 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