This is the first rewind week for Tuesdays with Dorie in a long time. I was so excited, and then it hit me.
I'd have to decide on a recipe from the ones that were made in the 9 months before I joined. And that is not an easy thing, but I finally decided on Dorie's Hidden Berry Torte.
I used homemade gingered plum raspberry preserves (recipe here) and added cinnamon and ginger to the cheese filling. My torte looked great after 40 minutes in the oven, but at 57 minutes, the top was browned and cracked. It was still jiggly, so I tented it and baked it for a few more minutes. Once cooled to room temperature, the torte was refrigerated overnight. I let it warm up slightly before removing the side of the springform pan.
The verdict? It was good, but could have been better. My Twitter buddy Nancy fine-tuned it by adding more jam (the 1/3 cup the recipe called for wasn't enough to make an impression on the taste buds) and covering loosely with foil from the very beginning. Nancy's torte was snow white on the top, definitely better than my browned top. The filling was creamy and luscious, the crust sandy like a sable cookie. It was devoured quickly at work, which is all a baker can ask for!
Check out what the other TWD members made this week. You can find them here. And make sure you check out my giveaway...YOU could win a $100 Visa gift card (and get my recipe for double chocolate scones)! Just leave a comment on this post.
That recipe was before my time too, but I think I need to check it out it sounds delicious.
ReplyDeleteHappy Thanksgiving.
Mimi
This sounds like a good recipe to try. Definitely more jam. Nicely done!
ReplyDeleteIt looks wonderful. I think this was one before I joined, so I guess I need to give it a try, huh? :) Happy Thanksgiving, Leslie!
ReplyDeleteoh yum - this looks so deliciously sweet and tangy all at once. I love cream cheese desserts.
ReplyDeleteYour torte looks so delicious! Maybe next time you could do the tweaks so it will be more to your taste. It looks fantastic! :)
ReplyDeleteI never thought of this with plums! Thank you, as I have at least a dozen jars of homemade plum jam and plum butter.
ReplyDelete:)
I loved this recipe..it looks so good and I remember how yummy it tasted! This rewind has been a blast. I love seeing what others pick!
ReplyDeleteI never could have baked this rewind without your help! And that plum jam sounds absolutely amazing; I think I need to check out that recipe. Look forward to more baking together in these last few weeks of 2010!
ReplyDeleteYou torte ladies are killing me with this. It look great, simple and yummy. I need to make this one.
ReplyDeleteIt looks good, but I would vote for more jam too!
ReplyDeleteI like the jam-embedded cheesecake concept. And I can see why more jam would be nice. This is a dumb question but did you bake the cheesecake in a water bath? I recently made a Spicy/Creamy Pumpkin Cheesecake with an almond/crystallized_ginger/shortbread crust and it was amazing. I don't think I can ever go back to a graham cracker crust after this :o) Guess what I'm making again tomorrow!! Ha ha.
ReplyDeleteHere's the recipe (definitely archive it for later!): http://tishboyle.blogspot.com/2009/11/pleasures-of-pumpkin_18.html
Doh, forgot something! Happy Thanksgiving, Leslie! :o)
ReplyDeleteWas fun making this with you...thank you so much for all your tips as mine turned out wonderful thanks to you!! I love your pan, it has a lip all around it...mine is not like that. Great looking torte!
ReplyDeleteThat looks delicious, Leslie! I really need to make this one soon. It might end up being my Christmas rewind. I wonder how it would be with cranberry?
ReplyDeleteThis is on my list, but not for this rewind. Looks really tasty. I definitely want to try it.
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