Strawberry Cream Cheese Torte

Strawberry Cream Cheese Torte

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I first tried a Strawberry Cream Cheese Torte, or their version of it, at a Pampered Chef party years ago. I still remember that demonstrator, with her dirty apron, lickiing her fingers as she removed the strawberries from the egg slicer to put atop the dessert. That no one wanted to touch because she was licking her fingers as she made it. Maybe it was the two glasses of wine I had indulged in first, but I went for it.

Strawberry Cream Cheese Torte

It wasn’t bad, but I knew I could come up with something so much better, and I did. This gem is made in the late spring in our house, as that is when the fresh strawberries are abundant at the local pick-your-own farms. Those smaller, organic berries are sweeter and cerrtainly more flavorful than the imported store boughten ones that are available year round. Add the glaze that is created from the jelly, and you have a winning combination that you can’t beat.

I encourage you to give my Strawberry Cream Cheese Torte a try, you can cheat with a pre-made graham cracker pie crust that you pick up at your local store or you can whip one up yourself. It is really easy to do!

To make a graham cracker crust:

Combine all ingredients and press into one 8-9 inch pie tin or several smaller tart pans.

Strawberry Cream Cheese Torte

You will need:

  • 3/4 lb cream cheese, softened
  • 1 graham cracker pie crust
  • 3 cups fresh strawberries, cleaned and sliced
  • 1/2 cup red currant jelly, or grape jelly
Spread cream cheese in the graham cracker crust with a spoon or spatula.
Strawberry Cream Cheese Torte

Place strawberries right-side up in the cream cheese.

Chill for at least one hour in the refrigerator.

Heat the jelly over low heat until smooth and of glaze-like texture.
Strawberry Cream Cheese Torte

Pour Jelly over the strawberries.
Serve immediately or refrigerate.

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Print off our Strawberry Cream Cheese Torte recipe here:


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