What I Make with Fresh Sour Cherries

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Издатель Aug 5, 2026

Sour Cherry Cream Cheese Torte
Makes: 8 servings
Crust
● ¾ cup (170 g) softened butter
● ½ cup (100 g) granulated sugar
● 1⅔ cups (200 g) all-purpose flour
● ½ cup apricot or raspberry jam
Cream Cheese Filling
● 1 (250 g) package cream cheese, softened
● ¼ cup (50 g) granulated sugar
● 1 egg
● 1 tsp vanilla
Sour Cherry Topping
● About 3 cups well-drained, squeezed pitted sour cherries
● ⅓ cup (67 g) granulated sugar
● 3 tbsp all-purpose flour
● 1 tsp cinnamon (optional, but delicious)
● ⅓ cup sliced almonds

Instructions
1. Preheat oven to 450°F (230°C). Grease a 10-inch (25 cm) springform pan or line the bottom with parchment paper for easy removal.
2. Beat the butter and sugar until light and creamy. Mix in the flour until a soft dough forms.
3. Press the dough evenly over the bottom and about 1½ inches (3.5 cm) up the sides of the pan.
4. Spread the jam evenly over the crust.
5. Beat together the cream cheese, sugar, egg, and vanilla until smooth. Spread over the jam.
6. In a separate bowl, gently toss the well-drained, squeezed sour cherries with the sugar, 3 tablespoons flour, and cinnamon (if using) until evenly coated.
7. Spoon the cherry mixture over the cream cheese filling. Sprinkle with sliced almonds, if desired.
8. Bake at 450°F (230°C) for 10 minutes, then reduce the oven to 400°F (200°C) and bake for 25–30 minutes, or until the filling is set and the crust is golden brown.
9. Cool for 15–20 minutes before removing the springform ring. Serve warm or chilled. Dust with icing sugar before serving, if desired.

P.S. Feel free to use your favorite fruit instead of sour cherries. Apples, blueberries, raspberries, peaches, plums, or mixed berries all work well. If using juicy fruit, toss it with a little flour or cornstarch to help thicken the juices while baking.