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my daughter-in-law Laurie Bucholz is a terrific cook and shared
this great strawberry cream torte dessert recipe she made for a family gathering,
everyone loved it and
wanted to make it too.
I am not a fan of cheesecake but this one is
definitely different being very smooth and light,
it makes me feel like I am enjoying a nearly fat free
treat,
it is easy to put together, a refreshing
flavorful colorful strawberry dessert for most any occasion and at any time of the
year,
I have made it many times ... there is something special
about having fresh and juicy strawberry fruit...
this is a keeper!
Strawberry Cream Torte
source: recipes
and
photograph by www.finedinings.com
Crust
1/2 cup pecans or walnuts,
toasted, roughly chopped
1-1/2 cups flour
2 tablespoons sugar
3/4 cup cold butter, cut into small pieces
In
a food processor place pecans, flour and sugar, pulse to blend then add the cold
butter 2 tablespoons at a time. Remove from processor and spread in a
9" spring form
pan pushing mixture 1-inch up the sides. Bake at 325° for 30 to 40 minutes or until
golden brown. Remove from the oven to cool. Can be made 1 day ahead, covered at room
temperature.
Filling
8 ounces cream cheese, softened, room temperature
1/2 cup sugar
1 cup heavy whipping cream
3 cups fresh strawberries
In a large mixing bowl beat the softened cheese and sugar on high for 10
minutes or until light and fluffy. With the motor still
running add small amounts of the whipping cream very slowly (not
too fast or it will be runny). Spread the mixture over the cooled
crust. Cover and chill in the refrigerator until
slightly firm, at least 6 hours or
overnight.
When ready to serve the torte place halved strawberries in a
circle on top, remove the spring form pan rim, cut into wedges and serve with
remaining strawberries on the side with the strawberry torte.
Makes 9 to 12 servings
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Wine
recommendation: Pinot Gris; Chardonnay |
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