Cream cheese filling. Soft cheese carat creamy cream cheese violette - "the best cheese for desserts

Our housewives often prepare dishes that include cream cheese. But it has one big drawback - baking is not at all budgetary due to the high cost of this ingredient. Therefore, the housewives began to master recipes with which you can cook cream cheese on your own, at home. What it is? It is a sweet, mild, slightly flavored cheese made from cream and milk. The name of the dish comes from the name of the ingredients used.

general information

Having prepared cream cheese, 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 a neutral taste, or 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 from French sources.

If you are faced with the question: cream cheese - what is it, then know that it is a product that has a delicate texture, which differs from other cheeses in that it does not need a ripening period. As, for example, varieties "Nechatal" and "Brie". As close as possible to it in terms of the method of preparation, consistency and structure, to 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 release was established in 1872. At this point in time, our hostesses 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. Making 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, put it in a colander, pour our cream into it and let the whey drain. This procedure will last about two hours, while you need to periodically stir the mixture with a spoon. The mass formed in a colander is transferred to a container of convenient size and put in the refrigerator. After a day, Philadelphia cream cheese is ready. From the named ingredients it turns out 600 grams.

Soft cream cheese recipe

Here's how to make homemade soft cream cheese. In order to make it 400-450 grams, we need: 30% fat 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 ordinary vinegar. Let's start preparing our meal. Mix cream, milk and salt in a saucepan. In this case, the container must be enameled or stainless steel.

Put on fire and, stirring, bring to a boil. Then we make the fire 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 or fifteen minutes. We install a colander with two layers of gauze inside over some container and carefully pour the mass into it. We leave for five hours. Time depends on the fat content of the original product. Then we transfer it to a container and send it to the refrigerator for one week. Then, at room temperature, you can serve.

cream cheese 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 texture. Suitable for desserts, and as a pasta for sandwiches. The taste is creamy and milky, not like cottage cheese. To get a salty taste or sourness, you need, respectively, to add a little salt or lemon juice during the cooking process. And by mixing this cheese with sugar sand, you get a good dessert.

In principle, you have a wide field of activity for obtaining different tastes. We will now describe the process technology. 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.

Cream cheese cheese, recipe for cooking in a slow cooker

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

We take another pan, put 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 curd cheese. The whole process of its preparation takes, as you can see, about 35 minutes. If at the end we mix the cheese with parsley and dill, add salt, then as a result we will have a delicious, healthy, homemade pasta for sandwiches.

Another cream cheese recipe

After completing this recipe, you will never again buy cheese in stores. There will never be such a delicious meal. You will need: one liter 500 grams of kefir, one fresh chicken egg, one teaspoon of sugar sand and salt, and one teaspoon of lemon juice. So how do you make cream cheese? The recipe is the following. Pour the milk into a two-liter saucepan and boil. Add, just before boiling, 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 is curtailed. In this way, a good home-made cottage cheese is obtained, the real one. We recline it on gauze and hang it for 15-20 minutes until the serum drains. Meanwhile, beat the egg with freshly squeezed lemon juice. Add this mixture to the cottage cheese and mix until a homogeneous mass is obtained, if desired, use a blender. This completes the process, the cream cheese is ready. Because of the raw egg in the composition, it can be stored for no more than three days in the refrigerator.

Fatty cream cheese recipe

How to cook cream cheese, what it is - we have already mastered these issues quite well. Finally, we will tell you how to cook our dish more fatty than in the previous recipe, and with a long shelf life. Products: 500 grams of zero-fat cottage cheese, 200 ml of cream and sour cream 30% fat.

Cooking process. Whip the cream until thick and add cottage cheese and sour cream to them. Mix thoroughly and leave for a day for the so-called ripening, at room temperature. On this, in principle, and everything, the cheese is ready, you can eat yummy. You can store it safely for up to seven days in the refrigerator.

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

Making cream cheese at home is not a quick and laborious 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 its taste, will leave the store product far behind.

For about one kilogram of finished cream cheese, you will need:

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

Homemade cheese recipe step by step:

1. Combine all ingredients in a saucepan with high walls and a thick bottom. Stir to get a homogeneous sparse mixture, which should be left warm for 6 to 8 hours for fermentation.
2. The result is one solid clot, which will spring a little when pressed. Next, you should be very careful not to violate the integrity of this clot at the next stages of preparation.
3. Place the container with fermented raw materials on 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 in the pan needs to be left for another 12 hours in heat for ripening. After this time, it must be transferred to an improvised bag of waffle towels or multilayer gauze and hung up to drain the serum. 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 of sour cream with a fat content of 25%;
• 450 g of fermented baked milk 4%;
• 450 g of kefir, the fat content of which is 3.2%.

Cooking technology:

1. The first step is to freeze all the ingredients. Therefore, for the convenience of further extraction of frozen foods, 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 dairy products are removed from the package with a knife or scissors and transferred to a bag of dense fabric. Then it is placed in a colander installed over a container where the whey will drain.
3. Leave frozen foods in a cloth bag at room temperature for 8-10 hours. After the specified time, it remains only to shift the soft cheese into a storage container and mix. The released whey can be used for baking, such as pancakes and fritters.

Mascarpone at home

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

For homemade Mascarpone you should take:

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

The sequence of preparation processes:

1. Pour the cream into a saucepan with a thick bottom and put on fire. The goal is to heat them up to 85°C, but never bring them to a boil. Here, as they say, a thermometer to help.
2. Remove the cream from the stove, pour in fresh lemon juice and mix quickly. The mass will thicken a little.
3. Return the pan to the fire, bring it back to 75 - 85 ° C and hold for three minutes. Then cool to room temperature.
4. Lay a linen towel or gauze in 5-6 layers on a colander, 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. Remove the resulting structure for 24 hours in the refrigerator. 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 cook a small portion (about 300 g) of creamy curd cheese using a slow cooker or a heavy-bottomed pan.

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

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

Cooking method:

1. Pour all the ingredients of the future cheese into a multi-pan (or a regular saucepan) and mix thoroughly so that the mixture becomes as homogeneous as possible.
2. Turn on the multicooker in the “Extinguishing” mode or put a regular saucepan on medium heat. Without covering the milk mixture with a lid, carefully observe when it begins to curdle. This will happen at 85 degrees, that is, after about 20 - 30 minutes.
3. Then you should throw it on a colander covered with gauze and let the whey drain. The humidity of the finished product can be adjusted independently to your liking 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 and bypass the long fermentation procedure in heat. To do this, you will have to use a few drops of apple cider vinegar or lemon juice. Do not worry, the taste of vinegar in the finished product will not be heard, and the fermentation process will be accelerated, regardless of the percentage of fat content of the cream.

The list and quantity of products needed in this case:

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

Progress:

1. Milk and cream, stirred until smooth, put on a slow fire and heat almost to a boil, but do not boil.
2. Pour apple cider vinegar into dairy products and keep stirring over the quietest fire for about 10 minutes, until the mixture completely curdles.
3. Next, the whey should be filtered 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 refers to cream cheeses that do not require long maturation.

The popularity of its use for the preparation of 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 of sour cream with a fat content above 20%;
• 5 ml lemon juice;
• salt to taste.

How to make Philadelphia Cream Cheese:

1. Combine sour cream and yogurt. Add lemon juice to this mixture, 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 install a fairly heavy oppression on top. Leave it like that for a day.

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

Sour cream option

Weighed sour cream is the easiest version of cream cheese. To prepare it, you need only one ingredient and time to separate the whey. The taste of the final product will depend entirely on the taste of the 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 dense sterile gauze into five or six layers and place in a bowl. Pour sour cream on top. Collect the ends of the gauze cut in the center and tie with a knot.
2. Hang the resulting bag over a deep container of the appropriate size so that the serum can drain into it. You can use a large spoon or wooden spatula as a hanging bar.
3. When the liquid leaves, and this usually happens after 10 - 12 hours, the cheese can be beaten a little for splendor and used for its intended purpose.

How to replace cream cheese in cooking

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

But if there is no 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 rubbed very carefully through a sieve or interrupted with a blender. For greater "creaminess" of taste, you can add cream to the resulting mass.

For sweet pastries, for example, for cream cheese or cheesecakes, you can take the same 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. But, it is worth noting that many people like this option even more than the classic one.

Delicate cream cheese - for breakfast sandwiches, for dessert with cookies: make 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 products should not be cold. Mix all ingredients thoroughly. Then put the pan in a warm place to ferment.

After about six hours, the milk should ferment. Make an incision in the form of a cross on it, but in no case do not mix. Heat the milk mass on the stove, but do not bring to a boil. Cover the pan with a lid and put it back in a warm place for twelve hours to allow the cheese to ripen.

Place a colander in a clean bowl of a suitable size. Cover it with gauze, which must first be folded four times. Pour the milk contents of the saucepan into a colander with cheesecloth.

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

After six hours, remove the cheese and remove it from the gauze. From the indicated amount of ingredients, about eight hundred grams of cheese will be obtained. Keep it in the refrigerator for up to five days.

Recipe 2: Homemade Mascarpone Cream Cheese

This recipe uses cream with a 30% fat content, but 25% fat may also work. 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 making mascarpone cheese itself is quite long in time: without filtering the product, you will spend about 1 hour. The recipe is for 9-10 servings.

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

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

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

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

Put the saucepan with 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 cooking thermometer to measure the temperature. If you don't have a thermometer, keep an eye on the cream so it doesn't boil. Keep the pan on fire until the first small bubbles appear, as in the photo.

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

In the meantime, you need to prepare a large bowl, a colander and cheesecloth for straining the thickened cream. Gauze is desirable to fold in 4-5 layers.

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

The resulting mixture should be drained through cheesecloth or linen towel. If a linen towel is used, then it is not necessary to fold it in several layers. Pour the curd mass 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 mass 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. It should be like a cream in consistency.

Transfer the finished mascarpone cheese to a small bowl.

Now the cheese can be served at the table or used to prepare various desserts. Mascarpone cheese is very tasty along with creamy 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 obtained from sour cream and fermented baked milk.

• fermented baked milk 4% fat - 500 ml.,
• homemade sour cream or 25% fat - 400 gr.,
• homemade kefir - 500 ml.

In the evening we put the fermented baked milk in the freezer, pour the sour cream into a bag if it is homemade in your jar. I prepared cheese only from these products, but in order to reduce the fat content of the finished product, feel free to attach a package of kefir to this couple.

In the morning I take out frozen packages. 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 from the sealed package we get ryazhenka like this: cut the package crosswise and you're done.

We put the frozen pieces in gauze, cover it with it and forget about them until the evening or until the mass melts. For a firmer cream cheese, set a press.

By the evening you will have such a “flat cake”. By weight, she came out 300 gr. Enough to make cream for the cake.

Recipe 4, step by step: sour cream cream cheese

In its natural form, as a light aftertaste, it has a slight sourness inherent in sour cream, but if you add a little greenery, seasonings and spices, you can’t 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 make a double batch right away, and by “good sour cream” I mean one that has only cream and sourdough in it, and you like the taste of it in its natural form. I think it’s not worth saying that the fatter the sour cream, the tastier the cream cheese will turn out ?!

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

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

I do not add salt so that the cheese remains neutral in taste, and in the future it could be used as a dessert and a salty snack.

Tie the ends of the gauze and hang the resulting bag over the whey collection container. If the apartment is not hot, you can hang and leave the "pouch" in the kitchen. I am in favor of putting the cheese in the fridge anyway. If your fridge has racks, you can hang cheese on them. I have glass shelves, so I am assembling the structure, which you can see in the photo below.

Leave the cheese for 20-24 hours so that all the whey is glassed. I keep the cheese for at least a day, but cheese can be used as a spread on sandwiches after 16–18 hours. After 24 hours, homemade sour cream 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 cream cheese, remove all ingredients from the refrigerator to warm up a bit. Pour milk and cream into a saucepan, add sour cream and stir until smooth. Leave the resulting mixture in a warm place until fermented. 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, make cross-shaped cuts with a thin knife, reaching the bottom of the pan with the blade of the knife. Do not mix the contents!

Put the pan on the smallest fire and, with a lid, heat the mixture until hot. In this case, do not bring the mixture to a boil. If it so happens that the whey has already begun to boil, and the surface of the clot is still cold, turn off the heat for 5 minutes, then again begin to gradually warm the mixture until the surface of the clot becomes warm. Let the finished cheese mass cool and ripen for 12 hours.

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

Pour the contents of the pan into a sieve on cheesecloth. Pick up the ends of the gauze to the center, put a board or a flat plate on top, and on top - some kind of load (for example, a jar of water). Send the resulting design to the refrigerator so that the whey is completely glass. This will take about 4 hours.

In total, the output turned out to be about 800 g of homemade cream cheese and about 800 g of whey.

Homemade cream cheese is very tender 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;
• kefir with a low percentage of fat content - 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 - at the tip of tsp. (about a quarter).

Bring milk to a boil and remove from heat. But we do not give him time to cool, but immediately proceed to cooking. Milk should not cool too much so that it curdles better. Add salt and sugar to milk.

We take 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 at the same time does not lose its fermented milk properties. Then, stirring constantly, pour kefir into milk. Continue stirring the mixture until the milk begins to curdle.

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

Stir gently from time to time, but do not press on the curd blank so that the whey is faster than glass, so the cheese will lose its tenderness.

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Cream cheese contains many proteins, minerals and other useful properties that are an indispensable food for the body. Cheese is well absorbed by the body, besides, it helps to strengthen the immune system, gives strength and well replenishes lost energy (100 gr. contains 342 kilocalories).

Cream cheese is recognized by many cuisines of the world. It is used as a separate dish or as a sandwich filling, adding a clove of garlic, herbs or grated chocolate on top of it for taste. These sandwiches are usually served with tea. Cream cheese is also added to desserts, cream or pastry fillings are made with it, and they are added to sauces. Butter cream goes well with fish, red caviar, olives, any herbs, fresh cucumbers.

Salmon and cream cheese tarts

Homemade puff pastry tartlets with herbs, smoked salmon and cream cheese. This appetizer looks great on any holiday table. You can use store-bought tartlets for this recipe, or you can make your own with 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 gr puff pastry
• 170g cream cheese, cut into small cubes
• 170 g smoked salmon (trout or salmon), cut into small pieces
• Sprig of fresh chopped dill for garnish
• Form for baking cupcakes

Cooking method:

1. To prepare tartlets using store-bought puff pastry ice cream, be sure to put it in the refrigerator overnight or thaw it at room temperature for 20-30 minutes.
2. Preheat the oven to 190 C. Grease a muffin baking dish with olive oil using a brush. Heat olive oil in a small skillet over medium heat. Add green onions and sauté 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 whisk in the cream and ground black pepper.
4. Place a sheet of puff pastry on a dry, lightly floured work surface. Gently roll it into a thin sheet and, using a mold or a glass, squeeze out the required number of circles according to the size of your cupcake baking dish (twist the rest of the dough and re-roll it into a thin sheet, do this operation until you get the right number of future tartlets).
5. Carefully place the circles of dough, pressing down with your fingers, into a greased muffin baking dish.
6. Spread the toasted greens evenly over all the tartlets. add cubes of cream cheese and slices of smoked salmon to each mold and top with 1-2 tbsp. beaten egg mixture.
7. Place the cake pan on a baking sheet or wire rack in a preheated oven at 190 C and bake for 25-30 minutes until golden brown. Remove from oven and cool for 10 minutes, garnish with fresh dill and serve.

Delicate appetizer of salmon and cream cheese

Ingredients:

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

Cooking method:

1. For a snack, you need to marinate the salmon, it is better to do it the day before. Rinse the fish pieces, place in a food container.
2. Sprinkle the salmon with salt (2 tsp) and a pinch of sugar. You can also pour a few tablespoons of soy sauce for a piquancy of taste, and add green onions and dill. Cover the salmon with cling film and refrigerate overnight. Use processed cheese in briquettes or in jars for snacks.
3. For a more delicate taste, you can take Philadelphia-type cream cheese. Transfer the cheese with the addition of sour cream to a bowl and beat with a blender. Grind lightly salted salmon into pieces or skip with a blender cheese.
4. Cut dark bread into thin slices and toast in the oven or toaster. Spread the finished mass of salmon on portioned pieces.
5. Finish the appetizer presentation by decorating it on top with a slice of kiwi and a small piece of salmon. The remaining mass can be transferred to a bowl and served with crackers or crackers.

Tartlets with cream cheese and salmon

Ingredients:

• salmon - 200 g
• cream cheese 100 g
• fresh dill - small bunch
• lemon - 0.5 pcs.
• waffle or puff pastry tartlets - 15-20 pcs.

Cooking method:

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

Tartlet with cream cheese and tomatoes

Universal crumbly dough can be the basis for open pies. For example, you can bake a basket or tartlet from the dough and 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 with 20% fat
• 5 g sheet 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 cling film to a 30 cm diameter circle and line the pan.
2. Cut off the dough that protrudes above the sides of the mold. 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. Put the form 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, mix. Once the gelatin is completely dissolved, remove the saucepan with cream from the stove and cool slightly.
5. Mix butter with cream, season with salt and pepper to taste, add finely chopped basil leaves.
6. Fill the tartlet with cheese cream, refrigerate for 2 hours.
7. Before serving, prepare the salad dressing with olive oil, balsamic vinegar, salt and pepper. Separate 1 tsp. and fill the arugula. Cut the cherry tomatoes in half, mix with the remaining dressing.
8. Put the arugula on the cheese cream. Lay out the tomato halves and cheese slices. Drizzle with balsamic vinegar and serve immediately.

Roll with tender cottage cheese 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 icing sugar and vanilla sugar. Beat powdered sugar, vanilla sugar with eggs until airy. Then fold the flour mixture into the egg mixture. We 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 cream cottage cheese, cream cheese, icing sugar beat. We take out a biscuit, spread it with cottage cheese 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 you all for a delicious breakfast!

Profiteroles with cream cheese

Ingredients:

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

Cooking method:

1. Put oil and salt in a saucepan. Pour in the water. Put on fire and keep until the butter melts.
2. Remove from heat and gradually add flour. Place back on the heat, stirring constantly, until the batter is smooth and starts to pull away from the sides of the pan. Then take it off the stove.
3. Add the eggs one at a time, mixing thoroughly after each. Transfer the dough to a piping bag and pipe small buns onto a parchment-lined baking sheet. If you do not have a syringe, you can put the dough on a baking sheet with a spoon.
4. Put the baking sheet in the 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 stuffing. Cut the fish into small pieces. Cheese mash 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. Put oil and salt in a saucepan. We add water. We put on fire and hold until the butter melts.
2. Remove from heat and stir in flour. We return to the burner and keep on fire, stirring constantly, until the dough becomes homogeneous and begins to lag behind the sides of the pan.
3. We take it off the stove.
4. Add the eggs one at a time, mixing thoroughly after each.
5. We shift 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 use a spoon to spoon the batter onto the baking sheet.)
6. We put the baking sheet in the oven preheated to 200 degrees and bake the profiteroles until golden brown, about 20 minutes. Remove from oven and cool at room temperature.
7. We are preparing the stuffing. Cut the fish into small pieces. Cheese knead with a fork with finely chopped dill. Add fish and mix.
8. Cut off the top of each bun and fill 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. Put oil and salt in a saucepan, add water. We put on fire and wait until the oil melts.
2. Remove from heat and stir in flour. Then we return to the burner and keep on fire, stirring constantly, the dough should become homogeneous and begin to lag behind the walls of the pan. We take it off the stove.
3. Stir in the eggs one at a time, mixing thoroughly.
4. We shift the dough into a pastry bag and place small buns on a baking sheet covered with parchment. You can do it with a spoon.
5. Bake at 200 degrees until golden brown, about 20 minutes. Remove from 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.

Snack "Rooster tail"

Ingredients:

• Pancakes thin, unsweetened - 3 pcs.
• Salted red 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. Get the ingredients ready for New Year's Rooster 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 cook a New Year's appetizer "Rooster Tail":
4. For rolls, spread cream cheese on the pancake in a thick layer, all over the surface.
5. Put a piece of boneless salted fish fillet and a few parsley leaves. Roll up the pancake.
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 thread an olive, a piece of cucumber, half a cherry tomato and a cube of feta cheese onto a skewer.
9. Do this with each skewer. Lay out in a semicircle first the skewers with the "Greek" appetizer, and then the pieces of pancakes with fish.
10. From salted crackers, tomato and olives, make a cockerel and attach it to the "tail".
11. New Year's snack for the year of the Rooster is ready.

Chicken rolls with cream cheese

Ingredients:

• 4 Chicken Breast fillets (can be substituted with Turkey or Fish)
• 100 g Cream Cheese (take whichever you like - light or fatter, plain or with herbs)
• 20 stalks Asparagus (can be substituted 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 200ºС.
2. We cover each chicken fillet with a film and carefully, but carefully beat it off so that it can be rolled up. 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.
3. If using fresh asparagus, it needs to be prepped a bit. The first step is to remove the brightened rough roots, if any. You just need to break them off - the asparagus itself will break where it already ceases to be tender.
4. Further options are possible. For a more dietary option, asparagus can simply be blanched. We place it in boiling salted water, hold for a minute and rinse under very cold, even icy, water.
5. This process will help it become even more tender and retain its beautiful green color during cooking. The second option for those who are not afraid of butter: heat it in a pan, add crushed garlic cloves, fry for a minute to saturate the oil with garlic flavor, and in all this fry the asparagus for a minute or two, seasoning with salt and pepper.

Snack with cream cheese and avocado

Ingredients:

• sand 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. In a deep bowl, put cream cheese, chopped dill and avocado slices (it must first be peeled and freed from the stone).
2. Blend everything in a blender until puree.
3. Add lemon juice to the resulting mass, 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 sand tartlets with curd mass, put “flowers” ​​in the middle and squeeze them a little into the filling.
6. Decorate 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 cider or wine vinegar - 1 tbsp. spoon
• Salt - 2 pinches
• Cream cheese (homemade) (cream-cheese) - 300 g
• Sugar - 1 cup
• Potato starch (we use it as a thickener for cream) - 2 teaspoons
• Nuts to your taste (I took 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 pack (about 0.5 kg)
• Sugar - 1 teaspoon
• Ground cinnamon - 1 pinch

Cooking method:

1. We mix sour cream, fermented baked milk and kefir in a saucepan, add salt and vinegar, mix well, until a homogeneous mass is formed. We take a colander or a sieve, put it on a large container into which the whey will drain.
2. We cover the colander with a dense clean cloth, pour our mass onto the cloth and leave it for a couple of hours at room temperature.
3. Two hours later, when the mass began to thicken slightly, we wrap the fabric and send our future cheese to the refrigerator for a day. After a day, we take the cheese out of the colander, transfer it to a clean container. Everything, delicious and tender cheese is ready.
4. Now let's prepare the filling. We beat our cream-cheese with a blender, gradually adding sugar (you can take less sugar if you like a not very sweet cream), pour in vanillin.
5. When the sugar dissolves in the cheese, the cream will become more liquid. Whisking constantly, gently fold in the potato starch. When the cream thickens, stop beating. Our cream is ready.
6. And finally, the baskets themselves. Lubricate the molds for the baskets with vegetable oil. Defrost the dough, divide it into 12 parts.
7. With our hands we form cakes from the dough and line our molds with dough. Put squares of parchment paper on top of the dough and fill the molds with dried peas or other cereals. This is necessary so that the dough retains its shape.
8. We send our molds to the oven preheated to 200 degrees. Baskets are baked for about 15-20 minutes, until golden brown.
9. We take out the baskets from 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, sprinkle with nuts.
11. Decorate with fresh mint leaves, powdered sugar and serve.

Tartlets with cream cheese

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

Ingredients:

• Flour - 200 Grams
• Sugar - 100 grams (60 grams - in the dough, 40 grams - in the filling)
• Salt - 1 Pinch
• Butter - 70 Grams (chilled)
• Yolks - 3 Pieces (2 - in the dough, 1 - for lubrication)
• Cream - 1 Art. spoon
• Cream cheese - 200 Grams
• Vanillin - 1 Pinch
• Fruit - 1 to taste

Cooking method:

1. Combine yolks with sugar and salt. Add the sifted flour, butter cut into small pieces and a little cream. Beat the dough until smooth.
2. Form a ball from the finished dough, wrap it with cling film. Place in refrigerator for at least 1 hour. If desired, according to the recipe for making cream cheese tartlets, you can use pre-baked or even purchased tartlets.
3. Remove the dough from the refrigerator and cut into 6-8 pieces (depending on the size of the molds).
4. Roll out on a floured surface rather thinly, then place in a tin. Trim the edges carefully. Read more:
5. Send all molds to a baking sheet.
6. Each tartlet needs to be covered with a small piece of foil (or parchment), pour heavy cereals or legumes on top. Ideal for this peas, which can be used many times.
7. Send the tarts to the preheated oven and bake for 10 minutes. Then carefully remove the load and grease them with yolk whipped with water.
8. Return the baking sheet to the oven for another 5 minutes. In the meantime, you can beat cream cheese with sugar and vanilla.
9. Also, this simple recipe for cream cheese tartlets can be supplemented with orange or lemon zest (for a more aromatic and savory filling).
10. Ready tartlets should be properly cooled and filled with cream cheese.
11. Gently level the cheese, if desired, send the tartlets to the oven for another 10-12 minutes.
12. Homemade cream cheese tarts 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, whether it be cupcakes, cakes or cakes, is Cheese cream.

There are several recipes for its preparation, but everyone needs cream cheese. I have tried all the cottage cheese and cream cheeses presented in stores, and the best in my opinion is Cream Cheese from the Russian plant Karat - 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 shares, the average price is 200-230 rubles.

Cheese is packed in a white plastic container, on top of a cardboard "corset" on which there is all the necessary information about the product and the manufacturer.

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

The date of manufacture and expiration date are printed directly on the container.

Under the plastic lid is a foil membrane tightly closing the package.

Compound:

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

The composition of this product is not bad at all in my opinion.

Cream cheese has a milky color, thick and rather dense texture.

In terms of taste and aroma, it has a magnificent, delicate, slightly salty creamy taste.

It is perfect for making rolls, various sauces, desserts from it, 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 most pleasant.

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

Any cake and cupcakes can be ennobled thanks to Cheese cream.

Making this cheese cream is as easy as shelling pears, and the taste is magnificent, tender, light and moderately sweet.

Cream Cheese Recipe:

300 -400 gr. cream cheese

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

120-150 gr. powdered sugar.

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

The cream turns out to be dense, keeps its shape well, will not leak, even if there is no dessert, it is in the refrigerator. Such a cream can be safely colored with helium or dry food coloring and at the same time it will be just as stable.

In the refrigerator, the cream becomes even more dense.

With such a cream, excellent hats are obtained for cupcakes.

I don't have good pastry tips at the moment, so my "caps" are a bit rustic.

Also, this cream is perfect as a filling for cupcakes.

Cream Cheese with Violette cream cheese is great for cakes, they can be used to coat biscuits and level cakes.

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

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

It is very easy to make cakes for such cakes, recipes are already on the Internet, Cheese cream is also done elementarily, all that remains is to assemble the cake and decorate it.

To do this, put the cream in a pastry bag with a regular nozzle and deposit 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 detachable form and sent it to the oven, first for 10 minutes. at 200 degrees, then lowered the temperature to 100 degrees and baked it for another 1 hour.

After taking the cheesecake out of the oven, you need to wait until it has completely cooled, and only then will it be tasty and magnificent.

The cheesecake made from this cream cheese turned out to be very tasty, it is no different from 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 in a hurry you can always cook a delicious dessert, or spread it on bread or bread and have a snack.