Cream cheese snack recipes with photos. Soft cheese carat creamy cream cheese violette - “the best cheese for desserts. I will show you the most delicious, spectacular and easy-to-make desserts that will amaze your guests. » Cream cheese with what to eat

Soft cream cheese - for breakfast for sandwiches, for dessert with cookies: prepare a healthy treat for the whole family!

• Milk - 1 Liter
• Cream (20%) - 400 Milliliters
• Sour cream (20%) - 200 Milliliters

Take a dry and clean saucepan. Pour milk into it, add cream and sour cream. All foods should not be cold. Mix all ingredients thoroughly. Then place the pan in a warm place for fermentation.

After about six hours the milk should have fermented. Make a cut in the shape of a cross on it, but do not mix it under any circumstances. Heat the milk mass on the stove, but do not bring to a boil. Cover the pan with a lid and place it again in a warm place for twelve hours to allow the cheese to ripen.

Place a colander in a clean, appropriately sized bowl. Cover it with gauze, which should first be folded four times. Pour the milk contents of the pan into a colander with cheesecloth.

Roll up the gauze and tie it into a knot. Hang it in any place convenient for you. Place a basin under the bundle. Whey will drain into it, which can later be used to prepare baked goods or okroshka. The cheese should drain for six hours.

After six hours, remove the cheese and remove it from the gauze. From the specified amount of ingredients you will get about eight hundred grams of cheese. Store it in the refrigerator for no more than five days.

Recipe 2: Homemade Mascarpone Cream Cheese

This recipe uses cream with 30% fat content, but 25% fat content can also be used. The most ideal option is to use 500 ml of 30% cream and 500 ml of 25% cream. Despite the relatively small number of ingredients, the process of preparing mascarpone cheese itself is quite time-consuming: without straining the product, you will spend about 1 hour. The recipe is for 9-10 servings.

• Cream (30%) - 1 l;
• Lemon juice - 3 tbsp.

First of all, we need to prepare all the necessary products: cream and lemon.

Prepare a dry pan with a thick bottom and pour the cream into it.

Now let's start preparing lemon juice. Take a lemon, cut it in half and squeeze the required amount of juice into a separate bowl (if you have a juicer, it is better to use it).

Place the saucepan with the cream on the fire. The cream must be heated to a temperature of 85 degrees (in no case should it be brought to a boil). We recommend using a food thermometer to measure the temperature. If you don't have a thermometer, keep a close eye on the cream so it doesn't boil. Keep the pan on the fire until the first small bubbles appear, as in the photo.

Remove the cream from the heat, add lemon juice and stir. The mass should thicken a little.

Meanwhile, prepare a large bowl, colander, and cheesecloth to strain the thickened cream. It is advisable to fold the gauze in 4-5 layers.

After this, put the thickened cream on the fire, heat to a temperature of 75-85 degrees for about 3 minutes. Cool the mixture to room temperature. After some time, the cream will resemble thick sour cream in consistency.

The resulting mixture should be filtered through cheesecloth or a linen towel. If you use a linen towel, there is no need to fold it in several layers. Pour the curd mixture onto the device and place in the refrigerator for 24 hours to drain the whey. You can also make a bag out of gauze, pour the curd mixture into it and hang it, for example, on a wooden spatula.

After the specified time, all the whey will drain and you will get cheese. The consistency should be similar to cream.

Place the finished mascarpone cheese into a small bowl.

Now the cheese can be served at the table or used to prepare various desserts. Mascarpone cheese goes very tasty with butter cookies (spread it with cheese and you will get a very tasty cake).

Recipe 3: How to Make Philadelphia Cream Cheese

Delicate, fatty Philadelphia cheese is made from sour cream and fermented baked milk.

• Ryazhenka 4% fat – 500 ml.,
• homemade sour cream or 25% fat - 400 gr.,
• homemade kefir - 500 ml.

In the evening, put the fermented baked milk in the freezer, pour the sour cream into a bag, if you have homemade one in a jar. I made cheese only from these products, but in order to reduce the fat content of the finished product, feel free to add a packet of kefir to this pairing.

In the morning I take out the frozen bags. For them you need to prepare gauze with dishes - a tall bowl with a colander.

Frozen sour cream is easy to get out of the package (office file), but here’s how to get fermented baked milk out of a sealed package: cut the package crosswise and you’re done.

Place the frozen pieces in cheesecloth, cover with it and forget about them until the evening or until the mass has melted. To obtain a denser cream cheese, install a press.

By the evening you will have a “cake” like this. By weight it came out to 300 grams. Enough to make cream for a cake.

Recipe 4, step by step: sour cream cream cheese

In its natural form, as a light aftertaste, you can feel the slight sourness inherent in sour cream, but once you add a little herbs, seasonings and spices, you won’t be able to distinguish it from the original!

• Sour cream 21-25% – 800 ml
• Salt - optional

You will need 400–500 ml of good fat sour cream. I prepare a double portion at once, and by “good sour cream” I mean the one that contains only cream and sourdough, and the taste of which you like in its natural form. I don’t think it’s worth saying that the fattier the sour cream, the tastier the cream cheese will be?!

A piece of gauze and, if desired, a pinch of salt will also come in handy.

Fold the gauze four times and place in a deep plate or sieve. Place sour cream on cheesecloth. If desired, you can add a pinch of salt.

I don’t add salt so that the cheese remains neutral in taste, and in the future it can be used to make both a dessert and a salty snack.

Tie the ends of the gauze and hang the resulting bag over the container for collecting the whey. If the apartment is not hot, you can hang it up and leave the “bag” in the kitchen. I'm a big proponent of putting cheese in the refrigerator anyway. If the refrigerator has wire racks, you can hang the cheese on them. I have glass shelves, so I assemble the structure, which you can see in the photo below.

Leave the cheese for 20-24 hours until all the whey drips out. I age the cheese for at least a day, but the cheese can be used as a spread on sandwiches after 16–18 hours. After 24 hours, homemade sour cream cheese is ready!

Recipe 5: Yogurt Cream Cheese with Sour Cream

• natural yogurt – 500 ml
• sour cream - 300 gr

Recipe 6: Homemade milk cheese with cream

• milk – 1 l
• cream 20% – 400 ml
• sour cream – 200 g

A few hours before making the cream cheese, remove all ingredients from the refrigerator to warm up slightly. Pour the milk and cream into a saucepan, add sour cream and stir until completely smooth. Leave the resulting mixture in a warm place until ripening. A dense clot should form on the surface. Depending on the quality of the selected products and the ambient temperature, the mixture can sour from 6 to 24 hours.

When a dense clot forms on the surface, use a thin knife to make cross-shaped cuts, reaching the bottom of the pan with the blade of the knife. Do not mix the contents!

Place the pan on the lowest heat and, covering with a lid, heat the mixture until hot. Do not bring the mixture to a boil under any circumstances. If it happens that the whey has already begun to boil, and the surface of the curd is still cold, turn off the heat for 5 minutes, then again begin to gradually warm the mixture until the surface of the curd becomes warm. Allow the finished cheese mass to cool and ripen for 12 hours.

After the required time, take a large bowl and place a sieve or colander on top of it. Line the surface of the sieve with gauze folded in four layers.

Pour the contents of the pan into a sieve over cheesecloth. Place the ends of the gauze towards the center, place a board or flat plate on top, and some weight (for example, a jar of water) on top. Place the resulting structure in the refrigerator so that the whey completely drains. This will take about 4 hours.

In total, the output was about 800 g of homemade cream cheese and about 800 g of whey.

Homemade cream cheese is very soft and tastes very close to mascarpone.

Remove the finished cheese from the sieve and store for 3-4 days in a tightly closed container.

Recipe 7: How to Make Egg Cream Cheese at Home

• milk with a high percentage of fat content – ​​1 l;
• low fat kefir – ½ l;
• chicken egg – 1 pc. (or can be replaced with 5 quail eggs);
• salt - a little more than ½ tsp;
• granulated sugar – 1 tsp;
• citric acid - on the tip of a teaspoon. (about a quarter).

Bring the milk to a boil and remove from heat. But we don’t give it time to cool, but immediately start cooking. The milk should not cool too much so that it curdles better. Add salt and granulated sugar to the milk.

We take the kefir out of the refrigerator in advance so that it is not cold; you can also warm it up a little, but not boil it, but so that it is warm, but does not lose its fermented milk properties. Then, stirring continuously, pour kefir into the milk. Continue stirring the mixture until the milk begins to curdle.

We take a colander, place it on a container for the whey (for example, a pan) and put 4 layers of gauze or a waffle towel in it. It is better to prepare a colander in advance so that the milk mass does not have time to cool too much. Place the mixture in a colander and let stand for 15-20 minutes to drain the whey.

Gently stir from time to time, but do not press on the curd mixture so that the whey flows faster than the glass, so the cheese will lose its tenderness.

All recipes are carefully selected by the culinary club of the website website

Cream cheese contains a lot of proteins, minerals and other beneficial properties that are an indispensable food product for the body. Cheese is well absorbed by the body, in addition, it helps strengthen the immune system, gives strength and replenishes lost energy well (100 grams contains 342 kilocalories).

Cream cheese is recognized by many cuisines around the world. It is consumed as a separate dish or as a sandwich filling, adding a clove of garlic, herbs or grated chocolate on top for taste. Such sandwiches are usually served with tea. Cream cheeses are also added to desserts, used to make cream or filling for baked goods, and added to sauces. Buttercream goes well with fish, red caviar, olives, any herbs, and fresh cucumbers.

Salmon and cream cheese tartlets

Homemade puff pastry tartlets with herbs, smoked salmon and cream cheese. This appetizer looks great on any holiday table. For this recipe, you can use ready-made store-bought tartlets or make your own from store-bought puff pastry.

• 1 tablespoon olive oil
• 3-4 green onions, finely chopped
• 2 tablespoons chopped parsley
• 2 chicken eggs
• ⅔ cup 20% cream
• 400 g puff pastry
• 170 g cream cheese, cut into small cubes
• 170g smoked salmon (trout or salmon), cut into small pieces
• Sprig of fresh chopped dill for garnish
• Cupcake pan

Cooking method:

1. To make tarts using store-bought frozen puff pastry, be sure to refrigerate it overnight or defrost it at room temperature for 20 to 30 minutes.
2. Preheat the oven to 190 C. Grease the muffin tin with olive oil using a brush. Heat olive oil in a small skillet over medium heat. Add green onions and cook for 5 minutes or until soft. Add finely chopped parsley and remove from heat.
3. In a medium bowl, beat the eggs until foamy. Then beat in the cream and ground black pepper.
4. Place a sheet of puff pastry on a dry, lightly floured surface. Carefully roll it into a thin sheet and, using a mold or glass, squeeze out the required number of circles according to the size of your muffin pan (twist the remaining dough and roll it out again into a thin sheet, do this operation until you get the required number of future tartlets).
5. Gently place the dough circles, pressing with your fingers, into a greased muffin pan.
6. Divide the roasted greens evenly into all the tart shells. Add cream cheese cubes and smoked salmon slices to each ramekin and top with 1-2 tablespoons. beaten egg mixture.
7. Place the muffin tin on a baking sheet or rack in an oven preheated to 190 C and bake for 25-30 minutes until golden brown. Remove from the oven and cool for 10 minutes, garnish with fresh dill and serve.

Delicate appetizer of salmon and cream cheese

Ingredients:

• lightly salted salmon trimmings 1-30 g
• processed cheese - 1 pack
• cream cheese - to taste
• sour cream - to taste
• black kiwi bread - for decoration.

Cooking method:

1. For the appetizer, you need to marinate the salmon; it’s better to do it the day before. Rinse the fish pieces and place in a food container.
2. Sprinkle the salmon with salt (2 tsp) and a pinch of sugar. You can also add a few tablespoons of soy sauce, and add green onions and dill for a piquant taste. Cover the salmon with film and place it in the refrigerator overnight. Use processed cheese in briquettes or jars for snacks.
3. For a more delicate taste, you can use Philadelphia-type cream cheese. Transfer the cheese with the addition of sour cream into a bowl and beat with a blender. Grind the lightly salted salmon into pieces or pass it together with the cheese in a blender.
4. Cut the dark bread into thin slices and dry in the oven or toaster. Place the prepared salmon mixture onto portioned pieces.
5. Finish the presentation of the appetizer by garnishing it with a slice of kiwi and a small piece of salmon on top. The remaining mass can be transferred to a bowl and served with crackers or croutons.

Tartlets with cream cheese and salmon

Ingredients:

• salmon - 200 g
• cream cheese 100 g
• fresh dill - a small bunch
• lemon - 0.5 pcs.
• waffle tartlets or vol-au-vents made from puff pastry - 15-20 pcs.

Cooking method:

1. To make delicious and beautiful baskets with salmon and cream cheese, first cut the cooked lightly salted fish into thin slices.
2. Take cream cheese, mix with fresh chopped dill until smooth. Place the resulting paste in a vol-au-vent or tartlet.
3. Then we wrap the fish in a roll and place it there. This dish is prepared immediately before serving the table. Tartlets are decorated with a slice of lemon, herbs, etc.

Tartlet with cream cheese and tomatoes

A versatile crumbly dough that can serve as the basis for open-faced pies. For example, you can bake a basket or tartlet from the dough completely and fill it with the finished filling. To prepare such a tartlet you will need a mold with a diameter of 24 cm with a side height of 12-15 mm.

Ingredients:

• 200 g cream cheese
• 100 ml cream 20% fat
• 5 g leaf gelatin
• 20 green basil leaves
• 100 g arugula
• 200 g cherry tomatoes, red and yellow
• 30 ml olive oil
• 2 tsp balsamic vinegar

Cooking method:

1. Roll out the dough between two sheets of baking paper or film into a circle with a diameter of 30 cm and line the mold.
2. Trim the dough protruding above the sides of the pan. Prick the bottom with a fork. Cover the dough with cling film and refrigerate for at least 30 minutes.
3. Preheat the oven to 180 C. Place the pan with the dough in the oven and bake for 15-18 minutes until fully cooked. Cool on a wire rack.
4. Soak gelatin in cold water. Heat the cream, add the squeezed gelatin, stir. Once the gelatin has completely dissolved, remove the saucepan with the cream from the stove and cool slightly.
5. Mix the cream with cream, season with salt and pepper to taste, add finely chopped basil leaves.
6. Fill the tartlet with cheese cream and refrigerate for 2 hours.
7. Before serving, prepare a salad dressing with olive oil, balsamic vinegar, salt and pepper. Separate 1 tsp. and season with arugula. Cut the cherry tomatoes in half and mix with the remaining dressing.
8. Place arugula over cream cheese. Arrange the tomato halves and cheese slices. Drizzle with balsamic vinegar and serve immediately.

Roll with soft curd and cream cheese

Ingredients:

• wheat flour 65 g
• corn starch 1 tsp.
• vanilla sugar 1 tsp.
• baking powder for dough 1 tsp.
• powdered sugar 2 tbsp. l.
• egg 2 pcs.
• cottage cheese 100 g
• cream cheese 100 g
• strawberries 50 g

Cooking method:

1. Mix all dry ingredients except powdered sugar and vanilla sugar. Beat powdered sugar and vanilla sugar with eggs until fluffy. Then pour the flour mixture into the egg mixture. Mix everything.
2. We cover the form with baking paper. Then pour the dough into the mold, leveling the surface with a spatula. Bake the roll for about 15 minutes.
3. For the cream, beat cottage cheese, cream cheese, and powdered sugar. We take out the sponge cake, spread it with curd and butter cream, put chopped strawberries on top and carefully roll it into a roll.
4. Cool and sprinkle with powdered sugar. Decorate with strawberries. The most delicate roll is ready! We invite everyone to a delicious breakfast!

Profiteroles with cream cheese

Ingredients:

• 150 g butter
• 200 ml water
• 0.25 teaspoons salt
• 4 eggs
• 120 g flour
• 200 g lightly salted salmon
• 200 g cream cheese
• 4-5 sprigs of dill

Cooking method:

1. Place oil and salt in a saucepan. Pour in water. Put it on the fire and keep it until the butter melts.
2. Remove from heat and gradually add flour. Place back on the heat, stirring constantly until the dough is smooth and begins to pull away from the sides of the pan. Then remove from the stove.
3. Add eggs to the dough one at a time, mixing thoroughly after each. Transfer the dough into a pastry bag and pipe small buns onto a parchment-lined baking sheet. If you don't have a syringe, you can put the dough on a baking sheet using a spoon.
4. Place the baking sheet in an oven preheated to 200C and bake the profiteroles until golden brown for about 20 minutes. Remove from oven and cool at room temperature.
5. Prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork with chopped dill. Add fish and stir. Cut off the top of each bun and fill with filling. Cover with cut tops.

Profiteroles with cream cheese and salmon

Ingredients:

• Butter 150 g
• Water 200 ml
• Salt¼ teaspoon
• Chicken egg 4 pieces
• Wheat flour 120 g
• Lightly salted salmon 200 g
• Cream cheese 200 g
• Dill 1 bunch

Cooking method:

1. Place oil and salt in a saucepan. Add water. Place on the fire and keep until the butter melts.
2. Remove from heat and stir in flour. Return to the burner and keep on heat, stirring constantly, until the dough becomes homogeneous and begins to pull away from the sides of the pan.
3. Remove from the stove.
4. Add eggs to the dough one at a time, mixing thoroughly after each.
5. Transfer the dough into a pastry bag and place small buns on a parchment-lined baking sheet. (If you don't have a syringe, you can spoon the dough onto the baking sheet.)
6. Place the baking sheet in an oven preheated to 200 degrees and bake the profiteroles until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
7. Let's prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork with finely chopped dill. Add fish and mix.
8. Cut off the top of each bun and fill it with filling. Cover with cut tops and serve.

Appetizer with cream cheese and salmon

For profiteroles:

• 150 g butter
• 200 ml water
• 1/4 teaspoon salt
• 4 eggs
• 120 g flour

For filling:

• 200 g lightly salted or smoked salmon
• 200 g cream cheese
• 4-5 sprigs of dill

Cooking method:

1. Place oil and salt in a saucepan, add water. Place on the fire and wait until the butter melts.
2. Remove from heat and stir in flour. Then return it to the burner and keep it on the fire, stirring constantly, the dough should become homogeneous and begin to pull away from the walls of the pan. Remove from the stove.
3. Add the eggs into the dough one at a time, mixing each one thoroughly.
4. Transfer the dough into a pastry bag and place small buns on a baking sheet lined with parchment. You can do this with a spoon.
5. Bake at 200 degrees until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
6. For the filling: cut the fish into small pieces. Mash the cheese with a fork, add finely chopped dill. Add fish and mix.
7. Cut off the top of each bun and fill with filling. Cover with cut tops and serve.

Appetizer “Rooster Tail”

Ingredients:

• Thin, savory pancakes - 3 pcs.
• Red salted fish (salmon, trout, pink salmon, chum salmon) - 100 g
• Cream cheese (such as mascarpone or ricotta) - 100 g
• Parsley (or dill) - 1 sprig
• Feta cheese - 30 g
• Fresh cucumber - 1 pc.
• Cherry tomatoes - 3 pcs.
• Olives (black olives) - 6 pcs.
• Salty crackers
• Tomato
• Olives

Cooking method:

1. Prepare the ingredients for the New Year's appetizer "Rooster's Tail", which includes pancake rolls with red fish, cream cheese and herbs.
2. Thin pancakes for rolls can be prepared in advance according to any recipe or bought ready-made.
3. How to prepare the New Year's appetizer “Rooster Tail”:
4. For the rolls, spread the cream cheese onto the pancake in a thick layer, all over the surface.
5. Place a piece of boneless salted fish fillet and a few parsley leaves. Wrap the pancake in a roll.
6. Cut the pancake roll into pieces, diagonally.
7. Prepare the ingredients for the “Greek” appetizer, which is similar in ingredients to the famous “Greek” salad.
8. Alternately place an olive, a slice of cucumber, half a cherry tomato and a cube of feta cheese on a skewer.
9. Do this with each skewer. First place the skewers with the “Greek” appetizer in a semicircle, and then the pieces of pancakes with fish.
10. Make a rooster using saltine crackers, tomatoes and olives and attach it to the tail.
11. New Year's appetizer for the Year of the Rooster is ready.

Chicken rolls with cream cheese

Ingredients:

• 4 Chicken Breast fillets (can be replaced with Turkey or Fish)
• 100 g Cream Cheese (choose what you like - light or thicker, plain or with herbs)
• 20 stalks Asparagus (can be replaced with Green Beans or Celery)
• 2-3 teeth. Garlic
• 10-15 g Butter
• Salt and Ground Pepper - to taste
• Bacon - optional

Cooking method:

1. Preheat the oven to 200ºC.
2. Cover each chicken fillet with film and gently but thoroughly beat it so that it can be rolled into a roll. Do not overdo it so that holes do not appear on the fillet and it does not tear. Season with salt and ground pepper and set aside for now.
3. If you use fresh asparagus, you need to prepare it a little. The first step is to remove the lightened coarse roots, if any. You just need to break them off - the asparagus itself will break where it ceases to be tender.
4. Further options are possible. For a more dietary option, you can simply blanch the asparagus. Place it in boiling salted water, hold for a minute and rinse under very cold, even ice-cold, water.
5. This process will help it become even more tender and maintain a beautiful green color during cooking. The second option is for those who are not afraid of butter: heat it in a frying pan, add crushed garlic cloves, fry for a minute to saturate the butter with garlic aroma, and all this fry the asparagus for a minute or two, seasoning with salt and pepper.

Snack with cream cheese and avocado

Ingredients:

• shortbread tartlets (small size) - 13-14 pcs.
• smoked salmon or salmon - 150 g
• ripe avocado - 200 g
• cream cheese - 150 g
• lemon juice - 1-2 tsp.
• dill greens - 2-3 sprigs

Cooking method:

1. Place cream cheese, chopped dill and avocado pieces in a deep bowl (it should first be peeled and pitted).
2. Grind everything in a blender until pureed.
3. Add lemon juice to the resulting mass and mix thoroughly.
4. Cut thin pieces of salmon into strips 2-2.5 cm wide. Roll each piece into a roll, as in the photo, and form a flower.
5. Fill the shortbread tartlets with curd mass, place “flowers” ​​in the middle and squeeze them a little into the filling.
6. Garnish the tartlets with dill and a slice of lemon and serve immediately. Tartlets with salmon, cream cheese and avocado are ready.

Puff pastries with homemade cream cheese

Ingredients:

• Kefir - 0.5 l
• Ryazhenka – 0.5 l
• Sour cream - 0.3 l
• Apple or wine vinegar - 1 tbsp. spoon
• Salt - 2 pinches
• Cream cheese (homemade) (cream-cheese) - 300 g
• Sugar - 1 glass
• Potato starch (we use it as a thickener for cream) - 2 teaspoons
• Nuts of your choice (I used pine nuts) - 30 g
• Vanillin – 1 sachet
• Fresh strawberries (or other fruits of your choice) - 500 g
• Puff pastry (ready-made, from the store) - 1 package (about 0.5 kg)
• Sugar - 1 teaspoon
• Ground cinnamon - 1 pinch

Cooking method:

1. Mix sour cream, fermented baked milk and kefir in a saucepan, add salt and vinegar, mix well until a homogeneous mass is formed. Take a colander or sieve and place it on a large container into which the whey will drain.
2. Cover the colander with a thick, clean cloth, pour our mixture onto the cloth and leave for a couple of hours at room temperature.
3. After two hours, when the mass begins to thicken slightly, we wrap the cloth and put our future cheese in the refrigerator for a day. After a day, remove the cheese from the colander and transfer it to a clean container. That's it, the delicious and tender cheese is ready.
4. Now let's prepare the filling. Using a blender, beat our cream cheese, gradually adding sugar (you can use less sugar if you like not very sweet cream), add vanillin.
5. When the sugar dissolves in the cheese, the cream will become more liquid. Continuing to beat, carefully add potato starch. When the cream thickens, stop whipping. Our cream is ready.
6. And finally the baskets themselves. Grease the basket molds with vegetable oil. Defrost the dough and divide it into 12 parts.
7. We form cakes from the dough with our hands and line our molds with dough. Place parchment paper squares on top of the dough and fill the molds with dried peas or other grains. This is necessary so that the dough retains its shape.
8. We send our molds to an oven preheated to 200 degrees. The baskets are baked for about 15-20 minutes, until golden brown.
9. We take the baskets out of the molds. Sprinkle the bottom of the baskets with cinnamon sugar and let them cool.
10. Then we fill them with cream, put strawberries cut in half on top, and sprinkle with nuts.
11. Decorate with fresh mint leaves, powdered sugar and serve.

Tartlets with cream cheese

You can make cream cheese tartlets at home with absolutely any filling. Fresh fruit, as well as jam or preserves, are perfect. This is a light and delicious dessert that will ideally complement the holiday table.

Ingredients:

• Flour - 200 grams
• Sugar - 100 grams (60 grams - for the dough, 40 grams - for the filling)
• Salt - 1 pinch
• Butter - 70 grams (chilled)
• Yolks - 3 pieces (2 - for the dough, 1 - for greasing)
• Cream - 1 tbsp. spoon
• Cream cheese - 200 grams
• Vanillin - 1 Pinch
• Fruits - 1 To taste

Cooking method:

1. Combine the yolks with sugar and salt. Add sifted flour, butter cut into small pieces and a little cream. Beat the dough until smooth.
2. Form a ball from the finished dough and wrap it in cling film. Place in the refrigerator for at least 1 hour. If desired, you can use pre-baked or even store-bought tartlets for this cream cheese tartlet recipe.
3. Remove the dough from the refrigerator and cut into 6-8 pieces (depending on the size of the molds).
4. Roll out fairly thinly on a floured surface, then place in a tin. Carefully trim the edges. Read more:
5. Place all the molds on a baking sheet.
6. Each tartlet should be covered with a small piece of foil (or parchment), and heavy cereals or legumes should be poured on top. Peas are ideal for this and can be used many times.
7. Place the tartlets in a preheated oven and bake for 10 minutes. Then carefully remove the weight and brush them with yolk beaten with water.
8. Place the pan in the oven for another 5 minutes. In the meantime, you can beat the cream cheese with sugar and vanilla.
9. You can also add orange or lemon zest to this simple recipe for cream cheese tartlets (for a more flavorful and piquant filling).
10. The finished tartlets need to be cooled thoroughly and filled with cream cheese.
11. Gently smooth out the cheese and, if desired, place the tartlets in the oven for another 10-12 minutes.
12. Homemade cream cheese tartlets can be served with pieces of fruit or fruit puree, for example, or simply garnished with a slice of lemon and a mint leaf.

Good day!

I just love making various desserts, and my whole family loves to eat them. Our favorite cream in desserts, be it cupcakes, pastries or pies, is Cream Cheese.

There are several recipes for its preparation, but everyone definitely needs cream cheese. I tried all the curd and cream cheeses presented in stores, and the best, in my opinion, is the Cream Cheese of the Russian Karat plant - Violette.

This cheese can be found on the shelves of almost all chain stores; I buy it either in Magnit stores or in Pyaterochka, where it has the best price. During the promotion you can buy it for 170 rubles, without promotions the average price is 200-230 rubles.

The cheese is packed in a white plastic container with a cardboard “corset” on top, which contains all the necessary information about the product and the manufacturer.

If you remove and unfold this packaging, on the back there will be a recipe for Cheesecake that can be made from this cheese (I’ll tell you about it a little later).

The production date and expiration date are printed directly on the container.

Under the plastic lid there is a foil membrane that tightly seals the package.

Compound:

whole milk, cream, milk protein, stabilizers (locust bean gum, carrageenan), table salt, sugar using starter microorganisms

In my opinion, the composition of this product is not even bad.

Cream cheese has a milky color, thick and fairly dense consistency.

It has a wonderful taste and aroma, a delicate, slightly salty, creamy taste.

It is perfect for making rolls, various sauces, desserts, and, of course, you can eat it just like that, spreading it on toast or bread, putting red fish, sausage or fresh cucumber on top.

Well, now let's move on to the fun part.

And I will tell and show you what kind of desserts I make using this cream cheese.

Any cake and cupcakes can be enhanced with Cheese cream.

Making this cheese cream couldn’t be easier, and the taste is great, delicate, light and moderately sweet.

Cheese cream recipe:

300 -400 gr. cream cheese

150 -200 ml. cream with fat content 33 -35%

120-150 gr. powdered sugar.

Beat the cream cheese and powdered sugar with a mixer at low speed for about 1 minute, then add cream to this mixture and beat at medium speed until the cream thickens, about 2-4 minutes.

The cream turns out dense, holds its shape well, will not flow, even if there is no dessert, and is kept in the refrigerator. This cream can be safely colored with gel or dry food coloring and will be just as stable.

In the refrigerator the cream becomes even thicker.

This cream makes excellent cupcake tops.

At the moment I don’t have good pastry tips, so my “hats” are rustic.

This cream is also perfect as a filling for cupcakes.

Cream Cheese using Violette cream cheese is also great for cakes; it can be used to coat biscuits and level cakes.

I really like the recently popular honey dough, from which cakes are made with numbers, letters or various shapes, and Cheese cream is ideal for such cakes.

I made numbers from honey cakes and a heart, and covered all these cakes with Cheese cream.

The cake layers for such cakes are very easy to make, recipes are already available on the Internet, Cream Cheese is also easy to make, all that remains is to assemble the cake and decorate it.

To do this, you need to put the cream in a pastry bag with a regular nozzle and place it on the cakes in small balls, then cover with another cake and repeat everything again.

When preparing it, I strictly followed the recipe that was inside the package.

First, I made a sand base, which was baked in the oven for 10 minutes, then I prepared the cream, put it on the base in a springform pan and put it in the oven for 10 minutes first. at 200 degrees, then lowered the temperature to 100 degrees and baked it for another 1 hour.

When you take the cheesecake out of the oven, you need to wait until it cools completely, and only then will it be delicious and great.

The cheesecake made from this cream cheese turned out very tasty, it is no different from the expensive desserts served in restaurants and cafes.

Violette cream cheese is an excellent quality Russian product at a very reasonable price. I always try to keep a few jars of this cheese in the refrigerator so that I can always whip up a delicious dessert or spread it on bread or bread and have a snack.

Our housewives often prepare dishes that include cream cheese. But it has one big drawback - baking is not at all budget-friendly due to the high cost of this ingredient. Therefore, housewives began to master recipes with which they can make cream cheese on their own at home. What it is? This is a sweet, soft, mildly flavored cheese made from cream and milk. The name of the dish comes from the name of the ingredients used.

general information

Having prepared the creamy one, we will get cream cheese no worse than what is sold in the store, we will not feel any difference. In addition, according to your taste and desire, you can make it either neutral, salty, or sweet. It depends on its further use: on a sandwich, in sushi or cheesecake. Now some general information. This dish has been known since the 17th century, judging by French sources.

If you are faced with the question: what is cream cheese, then know that this is a product that has a delicate consistency, differs from other cheeses in that it does not require a ripening period. Like, for example, the Nechatal and Brie varieties. The closest to it in terms of preparation method, consistency and structure and taste are “Mascarpone” and “Boursin”. The most famous are the Norwegian Snofrisk and the French Petit-suisse and Chavroux.

Philadelphia cheese recipe

This cream cheese is the most famous in America and belongs to the US company Kraft Foods. Its production began back in 1872. At this point in time, our housewives have successfully mastered its production at home. You will need the following products: 25% cream - one liter, citric acid - a quarter of a teaspoon, water - a teaspoon and salt. Prepare Philadelphia cream cheese. We dilute citric acid in water, add salt, then pour the resulting solution into the cream and cook over low heat for ten minutes, stirring constantly so that the mass does not boil too much.

We fold a towel or linen cloth in two layers, place it in a colander, pour our cream into it and let the whey drain. This procedure will last about two hours, and you need to stir the mixture periodically with a spoon. Transfer the mass formed in a colander into a convenient-sized container and place it in the refrigerator. After 24 hours, Philadelphia cream cheese is ready. From the named ingredients it turns out to be 600 grams.

Soft cream cheese recipe

We offer you a way to make homemade soft cream cheese. In order to make it 400-450 grams, we will need: 30% heavy cream - two and a half cups, whole milk - one and a half cups, salt - half a teaspoon, lemon juice - two tablespoons. The last ingredient can be replaced with regular vinegar. Let's start preparing our dish. Mix cream, milk and salt in a saucepan. In this case, the container should be enameled or stainless steel.

Place on the fire and, stirring, bring to a boil. Then we turn the fire to the smallest and cook for literally two minutes. Pour in the lemon juice and cook, stirring, for another four to five minutes, until the liquid coagulates. Now let it sit for ten to fifteen minutes. Place a colander with two layers of gauze inside over a container and carefully pour the mixture into it. We leave it for five hours. The time depends on the fat content of the original product. Then put it in a container and put it in the refrigerator for one week. Then, at room temperature, you can serve.

Creamy cottage cheese recipe

Very often the question arises: “Curd cream cheese - what is it?” This dish is the closest relative of the main product we are considering. It looks very similar to cottage cheese, but has a creamy, delicate consistency. Suitable for desserts and as a paste for sandwiches. The taste is creamy and milky, not like cottage cheese. To get a salty taste or sourness, you need to add a little salt or lemon juice during the cooking process. And by mixing this cheese with granulated sugar, you get a good dessert.

Basically, you have a wide range of options to achieve different flavors. We will now tell you the technology of the process. In order to get delicious curd cream cheese in 35 minutes, you will need the following products: one liter (3.2% fat) of milk, one glass of kefir, a third of a glass (35% fat) of cream.

Creamy curd cheese, recipe for cooking in a slow cooker

From the above quantities of ingredients you will get 300 grams of cheese. So, mix kefir, milk and cream in a separate container, then pour it into the saucepan of the multicooker, turn it on for one hour in the stewing mode. In order not to miss when the folding process begins, do not close the lid. At approximately 80-85 degrees, the milk mixture will begin to curdle. From the experience of housewives it is known that approximately 28-29 minutes pass until the milk completely curdles.

We take another pan, place a colander on it, put gauze or a clean cotton towel in it, lift it by the ends and let the whey drain for about five minutes. The time depends on the desired moisture content of the cream cheese. The entire process of preparing it takes, as you can see, about 35 minutes. If you finally mix the cheese with parsley and dill, add salt, then the result will be a delicious, healthy, homemade pasta for sandwiches.

Another recipe for making cream cheese

After completing this recipe, you will never buy cheese in stores again. There will never be such a delicious dish there. You will need: one liter 500 grams of kefir, one fresh chicken egg, one teaspoon each of granulated sugar and salt, as well as one teaspoon of lemon juice. So how do you make cream cheese? Its recipe is as follows. Pour the milk into a two-liter saucepan and boil. Just before boiling, add salt and granulated sugar.

Then immediately remove from heat and pour kefir into it. We begin to mix and do this until the milk mass curdles. This way you get good homemade cottage cheese, the real thing. Place it on cheesecloth and hang it for 15-20 minutes until the whey drains. Meanwhile, beat the egg with freshly squeezed lemon juice. Add this mixture to the cottage cheese and mix until smooth, using a blender if desired. This completes the process and the cream cheese is ready. Due to the raw egg in the composition, it can be stored for no more than three days in the refrigerator.

Full fat cream cheese recipe

How to prepare cream cheese, what it is - we have already mastered these issues quite well. Finally, we’ll tell you how to prepare our dish, which is richer than in the previous recipe and has a longer shelf life. Products: 500 grams of zero-fat cottage cheese, 200 ml each of cream and sour cream 30% fat.

Cooking process. Whip the cream until thick and add cottage cheese and sour cream to it. Mix thoroughly and leave for a day for so-called maturation, at room temperature. That’s basically it, the cheese is ready, you can eat the delicious food. You can safely store it for up to seven days in the refrigerator.

Cream cheese is an ingredient that has recently been increasingly used by chefs and confectioners to create their masterpieces. It’s just that you can’t find this product in every store yet, and the price for it is often steep. But there is good news: cream cheese that is not inferior to the store-bought product can be made at home.

Making cream cheese at home is not a quick and labor-intensive process. But with a certain amount of patience and effort, you can get a sufficient amount of a delicate creamy product, which in terms of taste will leave the store-bought product far behind.

For approximately one kilogram of finished cream cheese you will need:

• 1000 ml milk 3.2% fat;
• 500 ml sour cream 20%;
• 400 ml cream 20% fat.

Recipe for making homemade cheese step by step:

1. Combine all ingredients in a saucepan with high walls and a thick bottom. Stir to obtain a homogeneous rare mixture, which should be left warm for 6 - 8 hours for fermentation.
2. The result will be one solid clot that will spring back slightly when pressed. Next, you should be very careful not to damage the integrity of this clot in the next stages of preparation.
3. Place the container with fermented raw materials on the fire and heat until the whey separates and begins to boil. After the first bubbles in the separated liquid, the fire should be turned off.
4. Next, the cheese must be left in the pan for another 12 hours in a warm place to ripen. After this time, it must be transferred to an improvised bag made of a waffle towel or multi-layer gauze and hung to drain the whey. After 6 – 7 hours the product will be absolutely ready.

How to make a soft cheese product

Soft cream cheese is often used to layer cakes and decorate cupcakes as part of cream cheese. It can also be the main ingredient in making cheesecakes. And if you add fresh chopped herbs and spices to it, you get a delicious spread for sandwiches.

To make such a product at home you will need:

• 400 g sour cream 25% fat;
• 450 g ryazhenka 4%;
• 450 g of kefir, the fat content of which is 3.2%.

Cooking technology:

1. The first stage is freezing all ingredients. Therefore, for the convenience of further extraction of frozen products, it is better to use sour cream, fermented baked milk and kefir in plastic bags, which are simply placed in the freezer for a while.
2. Frozen fermented milk products are removed from the packaging using a knife or scissors and placed in a thick fabric bag. Then it is placed in a colander placed over a container where the whey will drain.
3. Leave frozen foods in a fabric bag at room temperature for 8 – 10 hours. After the specified time, all that remains is to transfer the soft cheese into a storage container and mix. The released whey can be used for baking, such as pancakes and pancakes.

Mascarpone at home

Mascarpone cream cheese, which has won the hearts of gourmets far beyond its homeland (Italy), is produced by fermenting cream. In industrial production, tartaric acid is used for this, and at home, lemon juice is used.

For homemade Mascarpone you should take:

• 500 ml cream 25% fat;
• 500 ml cream 30% fat;
• 45 ml lemon juice.

Sequence of cooking processes:

1. Pour the cream into a saucepan with a thick bottom and put on fire. The goal is to heat them to 85°C, but under no circumstances bring them to a boil. Here, as they say, a thermometer helps.
2. Remove the cream from the stove, pour in fresh lemon juice and stir quickly. The mass will thicken a little.
3. Return the pan to the heat, bring it back to 75 - 85°C and hold for three minutes. Then cool to room temperature.
4. Line a colander with a linen towel or gauze in 5-6 layers, pour the cooled cream and collect the gauze (towel) in a bag. Hang it over a bowl or pan, for example, on a spoon.
5. Place the resulting structure in the refrigerator for 24 hours. During this time, all excess moisture will drain, and only thick cream cheese will remain in the bag.

Creamy curd cheese

In just half an hour you can prepare a small portion (about 300 g) of cream cheese using a slow cooker or a thick-bottomed pan.

The proportions of ingredients for this recipe will be as follows:

• 1000 ml milk (3.2%);
• 200 ml kefir (2%);
• 60 – 70 ml cream (30% and above).

Cooking method:

1. Pour all the ingredients for the future cheese into a multi-pan (or regular pan) and mix thoroughly so that the mixture becomes as homogeneous as possible.
2. Turn on the multicooker in the “Stew” mode or place a regular saucepan on medium heat. Without covering the milk mixture, watch carefully until it begins to curdle. This will happen at 85 degrees, i.e. in about 20 - 30 minutes.
3. Then you should throw it in a colander lined with gauze and let the serum drain. The humidity of the finished product can be adjusted independently to your taste by holding the raw material in a colander a little longer or a little less.

From milk with cream

You can make cream cheese at home from milk and cream without going through the lengthy procedure of warm ripening. To do this you will need to use a few drops of apple cider vinegar or lemon juice. Don't worry, the taste of vinegar will not be noticeable in the finished product, and the fermentation process will speed up, regardless of the fat content of the cream.

List and quantity of products needed in this case:

• 1000 ml milk;
• 600 ml heavy cream;
• 30 ml apple cider vinegar.

Progress:

1. Place the milk and cream, stirred until smooth, over low heat and heat almost to a boil, but do not boil.
2. Pour apple cider vinegar into the dairy products and stir over low heat for about 10 minutes until the mixture has completely curdled.
3. Next, filter the whey by hanging the mixture in a linen bag for 12 hours.

The shelf life of such homemade cheese in the refrigerator is 3–4 days, since the product is natural and does not contain preservatives.

Cooking Philadelphia cheese

Philadelphia is a cream cheese that does not require long ripening.

The popularity of its use for preparing various desserts and snacks was the determining factor that influenced the appearance of the following recipe:

• 500 ml of natural yogurt without fillers (can be replaced with kefir 3.5%);
• 250 ml sour cream with a fat content above 20%;
• 5 ml lemon juice;
• salt to taste.

Prepare Philadelphia cream cheese as follows:

1. Combine sour cream and yogurt. Add lemon juice to this mixture and add salt to taste.
2. Place a colander over the pan, cover it with a white linen or waffle towel.
3. Pour the fermented milk mixture onto it, fold the edges of the towel inward, and place a fairly heavy pressure on top. Leave everything like this for a day.

To prevent the product from spoiling, it is better to put the structure in the refrigerator. After the specified time, homemade Philadelphia will be ready.

Sour cream option

Weighted sour cream is the simplest version of cream cheese. To prepare it, you only need one ingredient and time to separate the whey. The taste of the final product will depend entirely on the taste of the starting raw materials, so sour cream should not be sour or have any aftertaste.

For one serving of homemade cream cheese you need to take 500 ml of sour cream with a fat content of at least 20%.

Cooking sequence:

1. Fold a piece of thick sterile gauze into five or six layers and place in a bowl. Pour sour cream on top. Gather the ends of the gauze in the center and tie in a knot.
2. Hang the resulting bag over a deep container of the appropriate size so that the whey can drain into it. You can use a large spoon or wooden spatula as a hanging bar.
3. When the liquid has receded, which usually happens after 10–12 hours, the cheese can be slightly beaten for fluffiness and used for its intended purpose.

How to replace cream cheese in cooking

Since cream cheese prepared according to any of the above recipes does not replicate the exact industrial technology, it can only be considered an alternative to store-bought Mascarpone, Philadelphia and other popular types of cream cheeses.

But if you don’t have time to prepare a homemade analogue, because even the simplest recipe requires a significant amount of time, you can use another substitute. Soft, not very fatty cottage cheese is suitable, which must be very carefully rubbed through a sieve or blended with a blender. For a more “creamy” taste, you can add cream to the resulting mass.

For sweet baked goods, for example, for cream cheese or cheesecakes, you can use sweet curd mass or curd without fillers (such as raisins or dried apricots). Of course, in this case, the taste and texture of the finished dish may differ slightly from the original ones. But it is worth noting that many people like this option even more than the classic one.