All Entries Tagged With: "Cream Cheese"
Phyllo Cup
Minoo demonstrated a dessert made with phyllo dough in the South Arm Community Kitchen. It was an eye opener for some of the members of the South Arm Community Kitchen as they have never use a phyllo dough before. The dessert Minoo made is called Phyllo Cup.
The Phyllo Cup can be filled with various fillings. Minoo choosed to fill the Phyllo Cup with honey filling with berries. Other alternatives are lemon cheesecake filling and espresso coconut macadamia filings.
The Phyllo Cup is very crunchy and light. You really need a plate to eat this Phyllo Cup as the crumbs keep falling off the Phyllo Cup when you bite into it and you can hear the crunch every bite.
Ingredients
- 8 sheets frozen Phyllo dough, thawed
- 4 teaspoons sugar
- butter & milk to brush on the dough or you may just use Pam spray
Filling
- 3 oz softened cream cheese
- 2 to 3 tablespoons honey
- 1/2 cup whipping cream
- one teaspoon vanilla extract
- fresh strawberries or other berries
Cream Cheese Pound Cake
I made cup cakes using a Cream Cheese Pound Cake recipe for the Gilmore Park Church community kitchen Christmas potluck. We always celebrate the last meeting of the year with a potluck party. We love to share what we learn from the kitchen in this time of celebration.
I made the Cream Cheese Pound Cake in cup cake form for easy sharing in a potluck party and also it takes shorter time to bake. In addition, I do not have a 4-quart tube pan as in the original recipe.
This is indeed a very rich cake. I love the nicely balance of sweet and salty taste of the cake. I find that portion control in very crucial during the holiday season. You can still enjoy the holiday food you love but just watch the portion size.
Ingredients
- 1 1/2 cups butter, softened (no substitution)
- 1 (8 oz) package cream cheese, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 1 1/2 teaspoons vanilla (or almond extract)
- 3 cups all-purpose flour
- 2 teaspoons salt
Click on the link below for the instructions.
Cream Cheese Frosting
While Carrot Cake can be eaten just as it is, normally it is topped with cream cheese icing. So, Karen made a Cream Cheese Frosting for her Carrot Cake. She used a peach flavour cream cheese instead of the regular one. The flavoured cream cheese is sweeter — so, you can if you want to reduce the amount of icing sugar in the recipe.
You know the consistency of the Cream Cheese Frosting is right when a spoon is sticked into the cream cheese, it stands upright without toppling.
Ingredients
- 1 package (259g) of brick cream cheese, softened (Karen used those in tub)
- 1/4 cup butter, softened
- 2 tablespoons milk
- 4 cups icing sugar
Click on the link below for the instructions.
Cheesecake
I made a Cheesecake for dessert for the Chinese New Year Hotpot gathering. I love cheesecake but I have never try making one myself until recently. This recipe is taken from Spices Corner with some minor adjustments to it. Thanks to Spices Corner for sharing the recipe. I made the adjustments because the cheesecake came out cracked the second time I made it.
This cheesecake is a lighter version with the combination of cream cheese and sour cream. I glazed the cheesecake with apricot jam.
The photo below is my first attempt to make the cheesecake. It came out a bit too brown on top. I managed to get the right colour by covering the springform pan with a tin foil after 30 minutes of baking.
Ingredients
For the crust:
- 1 cup graham cookies crumb
- 3 tablespoons butter or margarine, melted
- 3 teaspoons sugar
For the cheesecake:
- 8 oz cream cheese at room temperature
- 1 cup sugar
- 3 teaspoons corn starch
- 1 teaspoon vanilla essence
- 1 cup sour cream
- 4 eggs
Click on the link below for the instructions.
Decadent Cheesecake Brownies
The second recipe which Minoo shared with the cooking club is a decadent cheesecake brownies. These rich and creamy brownies have less than half the fat of regular cheesecake brownies.
Ingredients
For the cheesecake topping:
- 1 8oz pkg light cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 large egg white
- 1 tablespoon flour
For the brownie base:
- 1 cup flour
- 1/2 cup cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup stick margarine or butter, melted
- 1 1/4 cups sugar
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla
- 1 teaspoon instant coffee powder, dissolved in 1 teaspoon water
Instructions
First, Minoo preheated the oven to 350F. She also greased and floured a baking pan.
For the cheesecake topping:
 In a medium bowl, Minoo beat the cream cheese with an electric mixer until smooth and creamy. Minoo added the sugar and vanilla and beat for 1-2 minutes, until very smooth. |
 Minoo then added the egg and egg white; beat for aonther 2 minutes, frequently scraping the sides of the bowl. Lastly, the flour is added and beat on lowest speed just until blended and set aside. |
For the brownies base:
 In a small bowl, Minoo sift together the flour, cocoa, baking powder and salt and set aside. |
 In a large bowl, Minoo mixed together margarine and sugar until well combined. |
 Minoo then stir in the egg, egg whites, vanilla and coffee. The mixture has to be stirred thoroughly until blended and smooth. |
 The flour mixture is added to the egg mixture and stirred by hand just until combined. |
 Minoo spread the batter into the prepared baking pan. She smoothed the batter out evenly in the pan. |
 Next, Minoo poured the cheesecake topping over the batter and spread it evenly to the edges. Minoo reserved a small amount (1-2 tablespoons) of the cheesecake topping to be mixed with a teaspoon of cocoa powder and a tiny bit of water to decorate the top of the cheesecake. She dotted the cheesecake topping with the runny cocoa batter.
Minoo baked the cheesecake brownies in the oven for 35-40 minutes, until golden and the top springs back when lightly touched. Do not overbake. Cool in the pan on a wire rack. |
The cheesecake brownies is best served cold. Chilled it in the refrigerator for 2-3 hours before serving.
