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Raspberry Torte

Yield: 4 to 6 servings


  • 1 cup graham cracker crumbs
  • 3/4 cup sugar
  • 1/4 cup unsalted butter, softened 8 ounces cream cheese
  • 2 eggs
  • 2 cups Raspberry Filling
  • whipped cream (optional)


Preheat the oven to 350° F. Grease an 8-inch square or 9-inch round baking pan.

In a small mixing bowl, combine the graham cracker crumbs, half of the sugar, and the butter until blended. Press into the bottom of the pan. In a large mixing bowl, beat the cream cheese, gradually adding the remaining sugar, until smooth. Add the eggs and blend thoroughly. Pour into the prepared pan and bake for 30 minutes. Let cool, then add the filling. Chill and serve with whipped cream if desired.

Additional Resources

Learn about Raspberries.

Learn about the Raspberry.

Other recipes from Produce Pete.


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