your favorite dessert using cream cheese
I've got a block of it staring out at me each time I open the fridge and the use by date is fast appproaching. Bought it to add to potatoes during the holidays and ended up with an extra block. I'm not a spreader, so I'd like to bake something but not a cheese cake. Any ideas? Thanks!
since someone bumped this up, here's one for summer
1 small package lemon jello
1 cup heavy cream
1 8-oz package cream cheese at room temp
1 small can crushed pineapple, drained
1 cup chopped pecans
1 small basket fresh raspberries
in a large bowl, dissolve jello in 1 cup boiling water. chill until jello just begins to set. while jello is setting, whip cream until stiff. with an electric mixer, beat softened cream cheese into jello (it will look a little lumpy). fold in whipped cream, pineapple, raspberries and pecans.
turn into a mold or plastic container and chill several hours until firm.
Almost all cream cheese bought by us is bought to make Japanese cheesecake with - it is fabulous.
8 oz cream cheese
3 egg yolks
1/4 c cornstarch
grated rind of 1 lemon + 2 tb juice
1/4 c milk or cream
1 tsp vanilla
Combine above in food processor until smooth
3 egg whites
1/2 tsp cream of tartar
Beat to soft peaks and beat in 1/2 c sugar, beat to firm peaks
Fold cream cheese mixture into egg whites
Bake in deep 8" pan in water bath 40-45 mins at 350 deg F
It will inflate and fall, but the texture is wonderful, more like a spongecake than a cheesecake.
Try these Pecan Tassies. They are traditional at BBQs:
1 3 ounce pack of cream cheese
1 cup flour
1 stick butter
All ingredients should be at room temperature. Mix throughly together and chill until firm. Pinch the dough off in one inch pieces (I have determined that the weight of each piece is .46 ounce, which assures that I am not short at the end) and push the dough with your thumb until it covers the bottom and sides of of a mini muffin tin. Set aside and mix filling.
1 egg beaten
3/4 cup firmly packed brown sugar
1 tablespoon soft butter
1 tablespoon vanilla
2/3 cup chopped pecans
Mix the butter with the brown sugar and then mix all the rest of the ingredients. Fill each tin 3/4 full. Bake at 325 for about 25 minutes. Cool on a rack and use a sharp knife around the edge to remove the tassies. This recipe makes 24, but I always double it. The tassies freeze very well.
Thanks for so many ideas. I wanted to do something different so I stayed away from cream cheese brownies, carrot cake and rugelach--all wonderful suggestions. I did make Dukegirl's coffee cake and it is a winner! It's got me wondering......is cream cheese a substitute for sour cream in most recipes? This cake's got 1/3 cup milk which I imagine works to thin out the cream cheese, so to speak. The result was a super moist, rich cake and I'll make it again.
Cream cheese brownies? Off the top of my head, I think you take a block of softened cream cheese, mix in an egg and some sugar, and then swirl onto the top of whatever brownie batter.
Or, mix the cream cheese with some sugar to taste and vanilla and fill wonton skins. Fry them up and you'll have a rich dessert.
The last thing I made with cream cheese was the white chocolate cream cheese frosting from The Cake Bible. It was delicious -- I made a vanilla chiffon cake, split it, and filled it with a layer of the frosting and a layer of raspberry preserves. Since it's a slightly sweet and slightly tangy frosting, it went very well with the raspberries. I bet it'd be luscious with lemon curd, too. Or you could do a traditional carrot cake -- possibly one of my most favorite desserts ever.
It was fairly soft, but more pliable than slippery. My layers didn't move around, but then, it was a chiffon cake so fairly crumbly -- a denser cake would have gone better with the rich frosting, I think.
The recipe did say that one of the author's friends decreased the butter to 2oz and it held up very well on a (presumably professional) wedding cake in the "heat of an Atlanta summer", which would imply to me that it would travel well! (The original proportions in the book were slightly different than what the online recipe says, I think -- white chocolate 9 oz, cream cheese 12 oz, and butter 6 oz.)
Forgot about cream cheese frosting... yum! It's good an ANY cake, not just banana or carrot cakes. Lately, I've been into cupcakes more. That whole frosting to cake ration thing, you know. On the other hand, it does make it too easy to just grab one cupcake at a time.
Just keep frosting away from dogs. I turned my back on a plate of cupcakes for a minute, thought things got too quiet, turned around and found half the cupcakes licked clean!
Cream Cheese Coffee Cake
1/2 cup butter
1 cup flour
1/2 cup brown sugar
1/2 cup sugar
2 t cinnamon
1/2 cup butter
8 oz. cream cheese
1 cup sugar
1 t vanilla
In a separate bowl, mix together:
1 3/4 cup flour
1 t baking powder
1 t baking soda
1/4 t salt
1/2 cup milk
Add 1/3 of the flour mixture, mix, then add half the milk, mix, then add another 1/3 of the flour mixture, mix and then the rest of the milk and then the rest of the flour.
Preheat oven to 350F. Grease and flour a 10 inch bundt pan. Spread half the batter in the pan, then spread half the crumb mixture over that. Dollop the rest of the batter over the crumb layer (you won't be able to spread it, so just try to make even dollops), then sprinkle the rest of the crumbs over the batter. You can then press down gently on the batter/crumbs to even it out. Bake for 50-60 minutes. Let cool and remove from pan.