Cream Cheese – Let's Cook Together

Cream Cheese Pie

Denis Martel — Sun, 18 Apr 2010 15:32:50 +0000

Talk about easy to make. You can use raspberries or blueberries instead of the strawberries. I would personally NEVER use fruit from a pie preparation (like Sheriff for example). For me, this would be a sacrilege. Yeurk!!!

Ingredients:

One can of Eagle Brand milk
250 gr of cream cheese
75 ml lemon juice
2 ml vanilla
One pie crust already baked (or a cooked Graham crumps crust)
One pack of frozen strawberries, thawed
5 ml corn starch diluted with a bit of water

Method:

Mix the first four ingredients together and pour the batter into the baked crust
Place the pie in the refrigerator for at least two hours
In a sauce pan, heat the strawberries until the juice begins to boil
Add the corn starch and mix well
When cooled, pour the fruits over the pie

Two Chocolate Cheesecake

Denis Martel — Sun, 18 Apr 2010 15:29:45 +0000

There is a lot of cream cheese in this cakeâ€¦ but it is soooo gooood.

Your guest will be impressed to see the two chocolate colours when you cut them a piece.

Ingredients:

250 ml chocolate cookie crumb
45 ml melted butter
750 ml light cream cheese at room temperature
175 ml sugar
3 large eggs
5 ml vanilla
3 squares white chocolate (90 ml)
3 squares semi-sweet chocolate (90 ml)
30 ml raspberry liqueur (optional)
175 ml cream 35%
6 squares semi-sweet chocolate broken into pieces (180 ml)

Method:

Mix the melted butter and the cookie crumbs, and spread evenly in a spring cake pan (8 or 10 inches). Make sure you are pressing down the crumbs at the bottom of the pan.
Bake 10 minutes at 350⁰F
Using a food processor or a good mixer, blend the sugar and cream cheese together
Add one egg at a time to the cream cheese batter and keep mixing
Mix in the vanilla
Put half the cream cheese batter into a bowl and add the melted white chocolate and the liqueur. Mix well
To the other half of the batter, add the semi-sweet melted chocolate. Mix well and pour into the cake pan
Slowly pour the white chocolate batter on top of the semi-sweet one and bake at 450⁰ F for 10 minutes.
Lower the temperature to 250⁰ F and keep baking for an additional 30 to 35 minutes, until the centre is firm.
Remove the cake from the oven and pass a knife around the pan to separate the cake from the pan. Do not remove the pan until the cake has cooled-off.
In a small pan, melt the 6 semi-sweet squares over low heat and add the cream (you may want to warm up the cream before as it will be easier to mix with the melted chocolate)
Spread the chocolate topping on the cake after it has cooled down

Orange and Poppy Seed Cake

Denis Martel — Sun, 18 Apr 2010 15:26:03 +0000

This cake is easy to prepare but it is time consuming to make. The result is however fantastic.

Ingredients:

Apricot and orange cream:

250 gr dried apricot
500 ml water
180 ml sugar
180 ml butter
15 ml orange peel
3 eggs

Cake:

560 ml sifted cake flour
375 ml sugar
50 ml poppy seeds
15 ml baking powder
2 ml salt
6 egg yolks
15 ml orange peel
180 ml orange juice
125 ml vegetable oil
5 ml vanilla
9 egg whites
5 ml cream of tarter

Icing:

125 ml soft butter
250 ml sifted icing sugar
250 gr soft cream cheese
Orange peel
Orange thinly sliced

Method:

Cream:

Boil the apricot in water for about 30 minutes then discard most of the water, keeping only 60 ml of liquid
Using a food processor, puree the apricot and liquid, then return the puree to the pot
Add sugar, butter and orange peel
Cook over low heat until the butter and sugar are melted. Keep stirring
Beat the eggs in a bowl and add 250 ml of the orange mixture
Transfer the eggs and orange mixture to the pot and cook for 20 to 25 minutes, whisking occasionally, until the mixture is smooth and has thickened
Pour in a clean bowl, cover and refrigerate until cold

Cake:

In a bowl, mix the flour, 250 ml of sugar, the poppy seeds, baking powder and salt
Make a well in the centre and add the egg yolks, orange peel, orange juice, oil and vanilla. Using a electric mixer, mix the batter for about a minute
In another bowl, beat the egg whites and cream of tarter until soft peaks
Delicately incorporate the egg whites to the cake batter in three times
Pour the batter into an angel cake pan and bake 55 minutes at 325⁰F
Once cooked, turn the pan upside down and let cool completely before removing the cake from the pan
Using a sharp knife (bread knife does a good job), cut the cake in four horizontal sections
Reserve Â¼ of the orange cream in a separate bowl
Place the bottom slice on a serving plate and cover with 1/3 of the remaining orange cream, then repeat for the second and third sections
Cover the cake with the forth section

Icing:

In a bowl, beat the butter, cream cheese and icing sugar until soft and fluffy
Incorporate the reserved orange cream and mix well
Spread the icing on the cake
Make a slit from the edge to the centre of each orange slice
Twist the orange slice and decorate the top of the cake with them

Maple and Nut Cheesecake

Denis Martel — Sun, 18 Apr 2010 15:20:47 +0000

Your guests will always comment on the presentation of this cake. It is a very heavy cake so make sure that you serve small pieces to start!

Ingredients:

Crust:

250 ml graham cookie crumbs
250 ml chopped walnuts
175 ml melted butter
75 ml sugar

Filing:

750 gr cream cheese (3 packs)
250 ml brown sugar
30 ml flour
3 large eggs
30 ml maple syrup
100 ml dark rum
150 ml chopped walnuts

Topping:

100 ml warm maple syrup
Pecans

Method:

Mix all the crust ingredients together and press into the bottom of a spring form pan
Bake the crust for about 8 to 10 minutes at 350⁰F
While the crust is baking, mix the cream cheese, brown sugar and flour in a large bowl
Add the eggs, one at the time and mix well
Add the vanilla, rum and walnuts
Pour the batter over the baked crust and bake at 350⁰ F for about 50 minutes
When the cake is done, open the oven door and let the cake cool. This will prevent the cake from cracking
When the cake is at room temperature, brush some warm maple syrup and place the pecans neatly.
Start by making an X with the pecans and then filling the rest on top.
Brush pecans with some more warm maple syrup

Carrot Cake Icing

Denis Martel — Sun, 18 Apr 2010 15:12:54 +0000

Best icing for carrot cake.

Ingredients:

250 gr softened cream cheese
150 gr unsalted butter, room temperature
750 ml icing sugar
5 ml vanilla
Juice from one lemon

Method:

Cream the butter and cream cheese in a bowl
Slowly sift in the icing sugar with the butter/cream mixture
Add vanilla and lemon juice and mix well

Apple Cheesecake

Denis Martel — Sun, 18 Apr 2010 15:06:55 +0000

This cake is very different from a typical cheesecake. It’s a blend of Tarte Tatin (upside down apple pie) and cheesecake. It’s just delicious!

Ingredients:

Crust:

250 ml flour
60 ml sugar
15 ml lemon peel
1 egg yolk
75 ml melted butter
2 ml vanilla

Filing:

3 sliced apples
60 ml sugar
30 ml butter
30 ml whipping cream
250 gr cream cheese
150 ml brown sugar
2 eggs plus one egg white
375 ml sour cream
15 ml lemon peel
75 ml lemon juice
5 ml vanilla

Method:

In a bowl, mix the flour, sugar and lemon peel
Make a hole in the centre and add the egg yolk, melted butter and vanilla. Mix until the texture is fine crumbs
Press the mixture at the bottom of a spring form pan
Bake at 325⁰ F for about 12 minutes
While the crust is in the oven, peel and slice the apples (about 8 mm thick)
In a large sauce pan, melt the butter and sugar over medium heat
Add the apples and cook for about 5 minutes, until the apples are tender
Add the cream and cook for another 5 minutes (hey, don’t forget the crust in the oven!)
Remove the apples from the heat and reserve
In another bowl, beat the cream cheese and 125 ml of brown sugar until smooth
Add the eggs one at the time

Pears with Shrimps

Denis Martel — Sat, 10 Apr 2010 17:44:17 +0000

This is a refreshing appetizer. It’s very easy and quick to prepare. Moreover, it is not too filling so you will still enjoy the main course!

Ingredients:

One can of half pears
75 ml mayonnaise
125 g cream cheese
One can of cocktail shrimps
2 chopped green onions

Method:

Enlarge the crevice of each pear, using a spoon
Mix all the other ingredients using a hand mixer
Spoon mixture in each pear and refrigerate for about one hour before serving