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!
Cream cheese shortbread?
Cream w/ some sugar and put a dollop in the center of chocolate/pumpkin/carrot cupcakes? or cream cheese icing for the same.
Mix the cream cheese with superfine or powdered sugar and a little cream to thin, spread into a prebaked tart shell and top with strawberries. Or at this time of year, I'd use sliced bananas or a compote made of frozen blueberries.
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.
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.)