Peach And Cream Cheese Torte Recipes

PEACHES AND CREAM TORTE

Steps:

• In a small bowl, combine graham cracker crumbs and brown sugar; stir in butter. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1-1/2 cups. In a large saucepan, combine 1/4 cup sugar and cornstarch; stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally., Meanwhile, in a large bowl, beat cream cheese and remaining sugar until smooth. Beat cream until stiff peaks form; fold into cream cheese mixture. , Spread half of the cream cheese mixture over crust. Top with half of the peach mixture; repeat layers. Sprinkle with reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing.

PEACH AND BLUEBERRY TART WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 375°F. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
• Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
• Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.) Spread mixture into crust; refrigerate 1 to 2 hours.
• Meanwhile, using a vegetable peeler, peel peaches, if desired; cut into 1/2-inch-thick wedges. Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
• Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.