Cherry Cream Torte Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Lady fingers6 Ounce (2 Packages)
 White grape juice/Apple juice2 Tablespoon
 Cream cheese8 Ounce, softened (1 Package)
 Sugar2⁄3 Cup (10.67 tbs)
 Almond extract1 Teaspoon (Divided)
 Whipping cream2 Cup (32 tbs), whipped
 Canned cherry pie filling21 Ounce (1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 3771 Calories from Fat 2120

% Daily Value*

Total Fat 237 g365.1%

Saturated Fat 150 g749.8%

Trans Fat 0 g

Cholesterol 912.3 mg

Sodium 982.5 mg40.9%

Total Carbohydrates 350 g116.5%

Dietary Fiber 9 g36.1%

Sugars 170.8 g

Protein 19 g38.1%

Vitamin A 94.5% Vitamin C 112.7%

Calcium 69.2% Iron 20.4%

*Based on a 2000 Calorie diet


Split lady fingers lengthwise; brush with juice.
Place a layer of lady fingers around the sides and over the bottom of a lightly greased 9-in.spring-form pan.
In a mixing bowl, beat cream cheese until smooth; add sugar and 1/2 teaspoon extract.
Beat on medium for 1 minute.
Fold in whipped cream.
Spread half over crust.
Arrange remaining lady fingers in a spoke-like fashion.
Spread evenly with the remaining cream cheese mixture.
Cover and chill overnight.
Combine the pie filling and remaining extract; spread over the cream cheese layer.
Refrigerate for at least 2 hours.
To serve, remove sides of pan.
Garnish with almonds and whipped cream if desired.