Blueberry Torte

Rate this recipe

Preparation info

  • 12

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups crushed graham crackers
  • cups sugar
  • cup butter, melted
  • pounds cream cheese, at room temperature
  • 4 eggs
  • teaspoons grated lemon rind
  • 1 pint blueberries
  • ¼ cup water
  • 1 teaspoon cornstarch, mixed with 2 tablespoons water

Method

  1. Preheat oven to moderate (350°F.). Grease an eight-inch Springform pan.

  2. Mix crumbs, one-half cup of the sugar and the melted butter. Press crumbs over bottom and part way up sides of the pan.

  3. Beat the cheese. Beat in remaining sugar, the eggs and two teaspoons lemon rind.

  4. Pour mixture into prepared pan. Bake for thirty-five minutes. Cool. Chill overnight.

  5. Combine berries, water, cornstarch and remaining lemon rind. Simmer for a few minutes. Cool and spread over the torte.

Part of