Blueberry Torte
Recipe By Chef Ashley Olson / Words By Emily Schuermann
Serves 12-16
Ingredients
CRUST
1 ½ cups graham cracker crumbs, reserve 1-2 tablespoons for garnish
½ cup sugar
1 stick unsalted butter, melted
CHEESECAKE FILLING
16 ounces cream cheese, softened
2 eggs
¼ cup sugar
1 teaspoon vanilla
WHIPPED CREAM
1 cup heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract
BLUEBERRY FILLING
2 cups fresh or frozen blueberries
½ cup sugar
1 tablespoon cornstarch
2 tablespoons cold water
1 lemon, zested and juiced
1 sprig of thyme, de-stemmed and leaves finely chopped
Chef Olsen calls this torte both nostalgic and comforting, reminiscing that it was her grandmother’s signature dish, dependably part of every family gathering. Over the years, her dad has become the chief executor of the torte, now tutoring his chef daughter on this precious recipe’s methodology.
METHOD
Preheat the oven to 350°. Prepare the torte crust by mixing the graham cracker crumbs, ½ cup sugar, and melted butter evenly in a 9” x 13” baking dish. Once combined, press the crust evenly over the bottom of the dish and then bake for 20 minutes until golden. Set aside the crust, allowing it to cool completely.
Meanwhile, in a medium mixing bowl, prepare the cheesecake layer by mixing the cream cheese until smooth. Add in the eggs, sugar, and vanilla, then continue mixing until creamy. Pour the mixture over the cooled crust and chill in the refrigerator while preparing the blueberry filling.
To prepare the blueberry filling, in a medium saucepan over medium flame, combine the blueberries, sugar, and water. Stir gently until the blueberries release their juice and the sugar dissolves. In a small bowl, combine cornstarch and cold water to make a slurry. Stir the slurry into the blueberries along with the lemon juice, lemon zest and thyme. Allow the blueberry mixture to come to a simmer until it thickens. Once thickened, set the mixture aside to cool completely.
Next, prepare the whipped cream by combining the heavy cream, sugar, and vanilla in a medium mixing bowl or the bowl of a stand mixer. Beat on high until soft peaks form.
To assemble the dessert, spread the cooled blueberry filling over the cheesecake layer, top with the whipped cream, and garnish with the reserved graham cracker crumbs. Let the torte chill for 2 hours up to overnight before serving.