Cream cheese recipes. Soft cheese carat cream cheese violette - «the best cheese for desserts

27.08.2020

Cream cheese contains a lot of proteins, minerals and others useful properties, which are an irreplaceable food product for the body. Cheese is well absorbed by the body, besides, it helps to strengthen the immune system, gives strength and replenishes lost energy well (100 grams 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, herb or grated chocolate on top of it for flavor. Such sandwiches are usually served with tea. Cream cheeses are also added to desserts, made with cream or filling for baking, added to sauces. Butter cream goes well with fish, red caviar, olives, any herbs, fresh cucumbers.

Salmon and cream cheese tartlets

Homemade puff pastry tartlets with herbs, smoked salmon and cream cheese. This appetizer looks great on any festive table... For this recipe, you can use off-the-shelf tartlets or make your own from commercially available puff pastry.

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

Cooking method:

To make tartlets using commercial puff pastry ice cream, be sure to refrigerate overnight or defrost at room temperature for 20-30 minutes.
Preheat oven to 190 C. Grease a baking dish 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 tender. Add finely chopped parsley and remove from heat.
Beat eggs in a medium bowl until foamy. Then whisk in the cream and black pepper.
Place a sheet of puff pastry on a dry, lightly floured table surface. Gently roll it into a thin sheet and, using a mold or glass, squeeze out the required number of circles to fit your muffin pan (twist the rest of the dough and re-roll it into a thin sheet, do this operation until you get the required number of future tartlets).
Place the mugs of dough gently using your fingers to press into a greased muffin pan.
Distribute the toasted greens evenly over all the tartlets. add cream cheese cubes and smoked salmon slices to each mold and pour 1-2 tablespoons on top. beaten egg mixture.
Place the muffin dish on a baking sheet or wire rack in an oven preheated to 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 salmon and cream cheese appetizer

Ingredients:

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:

For a snack, you need to pickle salmon, it is better to do this the day before. Rinse fish pieces, place in food container.
Sprinkle the salmon with salt (2 tsp) and a pinch of sugar. You can also pour a few spoons for the piquancy of taste soy sauce, and add green onions and dill. Cover the salmon with plastic wrap and refrigerate overnight. Use processed cheese in briquettes or jars for a snack.
For more delicate taste you can take a cream cheese like Philadelphia. Transfer the cheese with sour cream to a bowl and beat with a blender. Chop the lightly salted salmon into pieces or pass along with the cheese in a blender.
Slice the dark bread into thin slices and dry in the oven or toaster. Put on portions ready mass from salmon.
Finish the presentation of the appetizer by garnishing it with a kiwi wedge and a small piece of salmon on top. 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 - a small bunch
lemon - 0.5 pcs.
wafer or puff pastry tartlets - 15-20 pcs.

Cooking method:

To make delicious and beautiful baskets with salmon and cream cheese, first cut the cooked lightly salted fish into thin slices.
We take cream cheese, mix with fresh chopped dill until smooth. Put the resulting paste in a volovan or a tartlet.
Then we wrap the fish in a roll and place it there. This dish is made just before serving the table. The tartlets are decorated with a lemon wedge, 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 of dough and fill it completely with the finished filling. To prepare such a tartlet, you will need a form 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 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:

Roll out the dough between two sheets of baking paper or plastic wrap into a 30 cm circle and line the baking dish.
Cut the dough protruding over the sides of the form. Pin the bottom with a fork. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 180 C. Place the baking dish in the oven and bake for 15-18 minutes until cooked through. Cool on a wire rack.
Soak gelatin in cold water... Heat the cream, add the squeezed gelatin, stir. Once the gelatin is completely dissolved, remove the skillet with the cream from the stove and cool slightly.
Combine the cream with cream, season with salt and pepper to taste, add finely chopped basil leaves.
Fill the tartlet with cheese cream, refrigerate for 2 hours.
Prepare a salad dressing with olive oil, balsamic vinegar, salt and pepper before serving. Separate 1 tsp. and season the arugula. Cut the cherry tomatoes in half and mix with the remaining dressing.
Put arugula on cheese cream... Arrange the tomato halves and cheese slices. Drizzle with balsamic vinegar and serve immediately.

Roll with delicate curd-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
strawberry 50 g

Cooking method:

We mix all the dry ingredients except the powdered sugar and vanilla sugar. Powdered sugar, vanilla sugar, beat with eggs until lightness. Then add the flour mixture to the egg mixture. We mix everything.
Cover the form with baking paper. Then pour the dough into a mold, leveling the surface with a spatula. We bake the roll for about 15 minutes.
For cream, cottage cheese, cream cheese, icing sugar beat. We take out the biscuit, spread it curd cream, put chopped strawberries on top and gently roll into a roll.
Cool and sprinkle with icing sugar. Decorate with strawberries. The most delicate roll is ready! We invite everyone for a delicious breakfast!

Profiteroles with cream cheese

Ingredients:

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

Cooking method:

Put oil and salt in a saucepan. Pour in water. Put on fire and hold until the butter melts.
Remove from heat and gradually add flour. Put back on fire, stirring constantly, until the dough is smooth and begins to lag behind the sides of the pan. Then take it off the stove.
Add eggs to the dough one at a time, stirring thoroughly after each. Transfer the dough to a pastry bag and squeeze out small buns onto a parchment-lined baking sheet. If you do not have a syringe, you can put the dough on a baking sheet using a spoon.
Put 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.
Prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork and chopped dill. Add fish and stir. Cut off the top of each bun and fill with the filling. Cover with cut tops.

Profiteroles with cream cheese and salmon

Ingredients:

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

Cooking method:

Put oil and salt in a saucepan. We pour in water. We put on fire and keep until the butter melts.
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.
We remove from the stove.
Add eggs to the dough one at a time, stirring thoroughly after each.
We transfer the dough into a pastry bag and place small buns on a baking sheet lined with parchment. (If you do not have a syringe, you can spoon the dough out onto the baking sheet.)
We put a baking sheet in an oven preheated to 200 degrees and bake profiteroles until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
Cooking the filling. Cut the fish into small pieces. Knead the cheese with a fork with finely chopped dill. Add fish and mix.
Cut off the top of each bun and fill it with filling. Cover with cut tops and serve.

Snack with cream cheese and salmon

For profiteroles:

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

For filling:

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

Cooking method:

Put oil and salt in a saucepan, add water. We put on fire and wait until the butter melts.
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 remove from the stove.
Mix eggs one by one into the dough, stirring each one thoroughly.
We transfer the dough into a pastry bag and place small buns on a baking sheet covered with parchment. You can do this with a spoon.
Bake at 200 degrees until golden brown, about 20 minutes. Remove from the oven and cool at room temperature.
For the filling: cut the fish into small pieces. Mash the cheese with a fork, add finely chopped dill. Add fish and mix.
Cut off the top of each bun and fill it with the filling. Cover with cut tops and serve.

Rooster tail appetizer

Ingredients:

Pancakes, thin, unsweetened - 3 pcs.
Salted red fish (salmon, trout, pink salmon, chum salmon) - 100 g
Cream cheese (like mascarpone or ricotta) - 100 g
Parsley (or dill) greens - 1 sprig
Feta cheese - 30 g
Fresh cucumber - 1 pc.
Cherry tomatoes - 3 pcs.
Olives (black olives) - 6 pcs.
Salted crackers
A tomato
Olives

Cooking method:

Prepare the ingredients for the Rooster Tail New Year's Eve snack, which includes pancake rolls with red fish, cream cheese and herbs.
Thin pancakes for rolls can be prepared in advance according to any recipe or you can buy ready-made ones.
How to cook New Year's snack Rooster tail:
For rolls, spread the cream cheese on the pancake in a thick layer over the entire surface.
Place a slice of boneless salted fish fillet and a few parsley leaves. Roll the pancake into a roll.
Slice pancake roll into pieces, obliquely.
Prepare the ingredients for the Greek Snack, which is similar in ingredients to the famous Greek Salad.
On a skewer, alternately put an olive, a slice of cucumber, half a cherry tomato and a cube of feta cheese.
Do this with each skewer. Lay out the skewers with the "Greek" appetizer in a semicircle first, and then the pieces of pancakes with fish.
Make a cockerel from salted crackers, tomato and olives and attach it to the tail.
New Year's snack for the Year of the Rooster is ready.

Chicken rolls with cream cheese

Ingredients:

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

Cooking method:

Preheat the oven to 200 ° C.
Each chicken fillet cover with foil and gently but carefully beat 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 break. Season with salt and ground pepper and set aside for now.
If you are using fresh asparagus, you need to prepare it a little. The first step is to remove the brightened rough roots, if any. You just need to break them off - the asparagus will break itself where it ceases to be tender.
Further options are possible. For more dietary option asparagus can simply be blanched. We put it in boiling salted water, keep it for a minute and rinse it under very cold, even ice, water.
This process will help it become even more tender and retain its beautiful green color as it cooks. The second option is for those who are not afraid of butter: heat it up in a pan, add crushed garlic cloves, fry for a minute to saturate the oil with garlic aroma, and in all this, fry the asparagus for a minute or two, seasoning with salt and pepper.

Cream cheese and avocado appetizer

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 branches

Cooking method:

Put cream cheese, chopped dill and pieces of avocado in a deep bowl (it must first be peeled and pitted).
Grind everything with a blender until puree.
Add lemon juice to the resulting mass, mix thoroughly.
Cut thin slices of salmon into strips 2-2.5 cm wide. Roll each slice into a roll, as in the photo, and form a flower.
Fill the sand tartlets with the curd mass, put the "flowers" in the middle and squeeze them a little into the filling.
Decorate the tartlets with dill and a slice of lemon and serve immediately. Salmon, cream cheese and avocado tartlets are ready.

Puff baskets with homemade cream cheese

Ingredients:

Kefir - 0.5 l
Ryazhenka - 0.5 l
Sour cream - 0.3 l
Apple or vinegar- 1 tbsp. spoon
Salt - 2 pinches
Cream cheese (homemade) - 300 g
Sugar - 1 glass
Potato starch (we use it as a thickener for cream) - 2 tsp
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 tsp
Ground cinnamon - 1 pinch

Cooking method:

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 sieve, put it on a large container into which the whey will drain.
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.
Two hours later, when the mass began to thicken slightly, we wrap the cloth and send our future cheese to the refrigerator for a day. After a day, we take out the cheese from the colander, transfer it to a clean container. Everything, delicious and delicate cheese ready.
Now we are preparing the filling. Beat our cream-cheese with a blender, gradually adding sugar (you can take less sugar if you like a not very sweet cream), add vanillin.
As the sugar dissolves into the cheese, the cream will become thinner. Continuing to beat, gently add potato starch... When the cream thickens, stop beating. Our cream is ready.
And finally, the baskets themselves. We grease the molds for the baskets with vegetable oil. Defrost the dough, divide it into 12 parts.
With our hands we form cakes from the dough and line our molds with the dough. Put squares of parchment paper on top of the dough and fill the molds with dried peas or other cereals. This is necessary in order for the dough to retain its shape.
We send our molds to an oven preheated to 200 degrees. The baskets are baked for about 15-20 minutes, until golden brown.
We take out the baskets from the molds. Sprinkle the bottom of the baskets with sugar and cinnamon and let them cool.
Then fill them with cream, put strawberries cut in half on top, sprinkle with nuts.
Decorate with fresh mint leaves, powdered sugar and serve.

Cream cheese tartlets

You can make cream cheese tartlets at home with absolutely any filling. Fresh fruit is great, as well as jam or preserves. This is a light and sophisticated 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 Tbsp. spoon
Cream cheese - 200 Grams
Vanillin - 1 Pinch
Fruit - 1 To taste

Cooking method:

Combine the yolks with sugar and salt. Add sifted flour, cut into small pieces butter and some cream. Beat the dough until smooth.
From finished dough form a ball, wrap it cling film... Refrigerate for at least 1 hour. If desired, according to the recipe for making tartlets with cream cheese, you can also use pre-baked or even purchased tartlets.
Remove the dough from the refrigerator and cut into 6-8 pieces (depending on the size of the molds).
Roll out quite thinly on a floured surface, then put in a mold. Trim the edges neatly. Read more:
Send all the molds to a baking sheet.
Cover each tartlet with a small piece of foil (or parchment), top with heavy cereals or legumes. Peas are ideal for this, which can be used many times.
Place the tartlets in a preheated oven and bake for 10 minutes. Then carefully remove the weight and grease them with yolk, whipped with water.
Place the baking sheet in the oven for another 5 minutes. In the meantime, you can beat the cream cheese with sugar and vanilla.
Also, this simple recipe for cream cheese tartlets can be supplemented with orange or lemon zest (for a more flavorful and savory filling).
Ready-made tartlets need to be properly cooled and filled with cream cheese.
Carefully smooth the cheese, if desired, send the tartlets to the oven for another 10-12 minutes.
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.

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

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

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, 20% fat.

Homemade cheese recipe step by step:

Combine all ingredients in a saucepan with high walls and a thick bottom. Stir to form a homogeneous rare mixture, which should be left warm for 6 - 8 hours to ferment.
As a result, you get one solid clot, which will spring a little when pressed. Next, you should be very careful so as not to violate the integrity of this curd in the next stages of cooking.
Put 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, turn off the fire.
Next, the cheese in a saucepan must be left warm for another 12 hours for ripening. After this time, it must be transferred to an impromptu bag made of waffle towels or multilayer gauze and hung to drain the whey. In 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 in cream cheese. It can also be a staple 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 with a fat content of 25%;
450 g fermented baked milk 4%;
450 g of kefir, the fat content of which is 3.2%.

Cooking technology:

The first step is to freeze 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 put in the freezer for a while.
Frozen dairy products using a knife or scissors, they are removed from the package and transferred to a bag made of dense fabric. Then it is placed in a colander installed above the container where the whey will drain.
Leave frozen food in a cloth bag at room temperature for 8 - 10 hours. After the specified time, it remains only to transfer the soft cheese to a storage container and mix. The released whey can be used for baked goods such as pancakes and fritters.

Mascarpone at home

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

For homemade Mascarpone you should take:

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

The sequence of cooking processes:

Pour the cream into a heavy-bottomed saucepan and put on fire. The goal is to heat them to 85 ° C, but in no case bring them to a boil. Here, as they say, a thermometer to help.
Remove the cream from the stove, pour in fresh lemon juice and stir quickly. The mass will thicken a little.
Return the pan to the fire, bring it back to 75 - 85 ° C and hold for three minutes. Then cool to room temperature.
Cover a colander with a linen towel or cheesecloth in 5 - 6 layers, pour the cooled cream and collect the cheesecloth (towel) in a bag. Hang it over a bowl or saucepan, such as a spoon.
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 prepare a small portion (about 300 g) of creamy curd cheese using a slow cooker or a heavy-bottomed saucepan.

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

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

Cooking method:

Into the multican (or regular saucepan) pour out all the components of the future cheese and mix carefully so that the mixture becomes as homogeneous as possible.
Turn on the multicooker in the "Extinguishing" mode or put an ordinary saucepan over medium heat. Without covering the milk mixture with a lid, carefully fold when it begins to curl up. This will happen at 85 degrees, that is, after about 20 - 30 minutes.
Then you should fold it into a colander covered with gauze and let the serum drain. The moisture content of the finished product can be adjusted independently to your liking by holding the raw materials 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 a long fermentation procedure in the heat. To do this, you will need 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 speed up, regardless of the percentage of fat in the cream.

The list and quantity of products required in this case:

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

Progress:

Milk and cream, stirred until smooth, put on low heat and heat to almost boil, but do not boil.
Pour into dairy products Apple vinegar and while stirring, keep on the lowest heat for about 10 minutes, until the mixture is completely curdled.
Next, you should 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 the preparation of various desserts and snacks has become a determining factor that influenced the emergence of the following recipe:

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

You need to prepare Philadelphia cream cheese as follows:

Combine sour cream and yogurt. Add lemon juice to this mixture, salt to taste.
Place the colander over the pan, cover it with a white linen or waffle towel.
Pour the fermented milk mixture onto it, fold the edges of the towel inward, and set a fairly heavy oppression 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 home philadelphia will be ready.

Sour cream cooking option

Weighted sour cream is the simplest version of cream cheese. It only takes one ingredient and time to separate the whey. The taste of the final product will completely depend on the taste of the raw materials, so sour cream should not be sour or have any flavor.

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:

Fold a piece of dense sterile gauze in five to six layers and place in a bowl. Pour sour cream on top. Gather the ends of the gauze cut in the center and tie with a knot.
Hang the resulting bag over a deep container of the appropriate size so that the whey can drain into it. A large spoon or wooden spatula can be used as a hanging bar.
When the liquid leaves, and this usually happens after 10 - 12 hours, the cheese can be whipped a little for splendor and used as intended.

How to replace cream cheese in cooking

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

But if there is no time to cook a homemade analogue, because even the simplest recipe requires a significant amount of time, you can use another substitute. A soft, not very fatty cottage cheese is suitable, which must be very thoroughly rubbed through a sieve or interrupted with a blender. For a more "creamy" taste, you can add cream to the resulting mass.

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

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 cakes, is Cheese cream.

There are several recipes for its preparation, but each one definitely needs cream cheese. I have tried all the curd and cream cheeses available in stores, and the best, in my opinion, is the Cream Cheese of the Russian Karat factory - 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.

The 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, which can be made from this cheese (I will talk about it a little later).

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

There is a foil membrane tightly closing the package under the plastic lid.

Composition:

whole milk, cream, milk protein, stabilizers (gum carob, carrageenan), food salt, sugar with the use of starter microorganisms

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

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

In taste and aroma, it is a magnificent, delicate slightly salty creamy taste.

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 enjoyable.

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

Any cake and cupcakes can be enriched with Cheese cream.

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

Cheese cream recipe:

300 -400 gr. cream cheese
150-200 ml. cream with a fat content of 33 -35%
120-150 gr. icing sugar.
Beat the cream cheese and powdered sugar with a mixer at low speeds for about 1 minute, then add cream to this mass and beat at medium mixer speeds until the cream thickens, about 2-4 minutes.

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

In the refrigerator, the cream becomes even denser.
With such a cream, excellent caps for cupcakes are obtained.

I don’t have any good pastry attachments at the moment, so my "beanies" are rather plain.
Also, this cream is perfect as a filling for cupcakes.

Cream Cheese using Violette cream cheese is also great for cakes, they can be used to coat biscuits and flatten cakes.

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

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

It is very simple to make cakes for such cakes, recipes are already being eaten on the Internet, cream Cheese is also made elementary, all that remains is to collect 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 with 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 did sand base, which was baked in the oven for 10 minutes, then prepared the cream, put it on the base in a split form and sent it to the oven for 10 minutes first. at 200 degrees, then lowered the temperature to 100 degrees and baked it for another 1 hour.

After removing the cheesecake from the oven, you need to wait until it has completely cooled down, 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 the expensive desserts that are served in restaurants and cafes.

Creamy Violette cheese it is an excellent quality Russian product at a very reasonable price. I always try to keep several jars of this cheese in the refrigerator so that hastily you could always cook delicious dessert well, or on bread or a loaf of bread, spread and have a snack.

Our hostesses 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 hostesses began to master the recipes with which you can independently, at home, prepare cream cheese. What it is? It is a sweet, soft, 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 a cream cheese, we will get a cream cheese no worse than what is sold in a store, we will not feel any difference. In addition, according to your taste and desire, you can make it either neutral in taste, or salty or sweet. It depends on its further use: for a sandwich, 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 you should know that it is a product that has a delicate consistency, which differs from other cheeses in that it does not need a ripening period. As, for example, varieties "Neshatal" and "Brie". Mascarpone and Bursen are as close as possible to it in terms of preparation method, consistency and structure, in taste. 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 Craft Foods. Its production was launched back 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. Cooking 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 put 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 stir the mixture periodically with a spoon. We transfer the mass formed in the colander into a container of a convenient size and put it in the refrigerator. After a day, the Philadelphia cream cheese is ready. From the named ingredients, it turns out to 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 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 regular vinegar. Let's start preparing our dish. Mix cream, milk and salt in a saucepan. In this case, the container must be enameled or stainless steel.
We put on fire and, stirring, bring to a boil. Then we make the fire the smallest and cook for literally two minutes. Pour in lemon juice and cook, stirring occasionally, for another four to five minutes, until the liquid coagulates. Now let it stand for ten or fifteen minutes. Place a colander with two layers of gauze inside over some container and carefully pour the mass into it. We leave for five hours. The 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.
Creamy curd cheese recipe
Very often the question arises: "Cottage cheese cream cheese - what is it?" This dish is the closest relative of the main product we are considering. It looks very much like cottage cheese, but has a creamy, delicate texture. Suitable for desserts and as a paste for sandwiches. The taste is creamy milk, 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 mixing this cheese with sugar sand, you get a good dessert.
Basically, you have a wide range of activities for different flavors. We will now tell you about the process technology. In order to get a 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 amount of ingredients, you get 300 grams of cheese. So, we mix kefir, milk and cream in separate container, then pour it into the multicooker saucepan, turn it on for one hour in stewing 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 housewives, it is known that approximately 28-29 minutes pass until the milk is completely curtailed.
We take another saucepan, put a colander on it, put cheesecloth or a clean cotton towel into 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, as you can see, takes about 35 minutes. If, in the end, you mix cheese with parsley and dill, add salt, then as a result we will have 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 is such delicious food will never. You will need: one liter of 500 grams of kefir, one fresh egg, one teaspoon of sugar sand and salt, as well as one teaspoon of lemon juice. So how do you make cream cheese? His recipe is as follows. Pour the milk into a 2-liter saucepan and boil. Add salt and sugar sand just before boiling.
Then immediately remove from the heat and pour kefir into it. We begin to mix and do this until the milk mass is rolled. In this way, a good homemade cottage cheese, the most real. We put it on cheesecloth 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 curd and mix until a homogeneous mass is obtained, if desired, use a blender. This completes the process, the cream cheese is ready. Store it because of raw egg in the composition can be no more than three days in the refrigerator.
Fat Cream Cheese Recipe
How to cook cream cheese, what it is - we have already mastered these questions quite well. Finally, we will tell you how to cook our dish more fatty than in the previous recipe, and with a longer shelf life. Products: 500 grams of zero-fat cottage cheese, 200 ml each cream and sour cream 30% fat.
Cooking process. Whisk 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, that's all, the cheese is ready, you can eat yummy. You can store it safely up to seven days in the refrigerator.

Delicate cream cheese - for breakfast for sandwiches, for dessert with cookies: prepare healthy delicacy for the whole family!
Milk - 1 Liter

Cream (20%) - 400 Milliliters

Sour cream (20%) - 200 Milliliters

Take a clean, dry saucepan. Pour milk into it, add cream and sour cream. All food should not be cold. Mix all ingredients thoroughly. Then place the pot in a warm place to ferment.
After about six hours, the milk should ferment. Make a cross cut on it, but never stir. Heat the milk mass on the stove, but do not bring it to a boil. Place the lid on the saucepan and put it back in a warm place for twelve hours to ripen the cheese.
Place a colander in a clean bowl of suitable size. Cover it with gauze, which should be folded four times beforehand. Pour the milk contents of the saucepan into a colander with cheesecloth.
Roll up the cheesecloth and tie it in a knot. Hang it up in any place convenient for you. Place a basin under the bundle. Serum will drain into it, which can later be used for baking or okroshka. The cheese should drain for six hours.
After six hours, remove the cheese and remove it from the cheesecloth. From the specified amount of ingredients, about eight hundred grams of cheese will be obtained. Store it in the refrigerator for no more than five days.
Recipe 2: homemade mascarpone cream cheese
This recipe uses cream with 30% fat, but it can work with 25% fat. Most perfect option- use 500 ml of 30% cream and 500 ml of 25 cream. Despite the relatively small amount of ingredients, the process of making mascarpone cheese itself is quite long in time: excluding 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 everything necessary products: cream and lemon.
Prepare a dry heavy-bottomed saucepan and pour the cream into it.
Now let's start preparing 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, use it better).
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 that you use a cooking thermometer to measure your temperature. If you don't have a thermometer, watch the cream carefully so it doesn't boil. Keep the pan on fire until the first small bubbles appear, as in the photo.
Remove the cream from the heat, add the lemon juice and stir. The mass should thicken a little.
In the meantime, prepare a large bowl, colander and cheesecloth to filter the thickened cream. It is advisable to fold gauze in 4-5 layers.
After that, put the thickened cream on the 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 you are using a linen towel, you do not need to fold it in several layers. Pour the curd mass onto the fixture 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 or used to prepare various desserts. Mascarpone cheese goes very tasty together with creamy cookies(spread cheese over it for a delicious cake).
Recipe 3: how to make Philadelphia cream cheese
Delicate fat Philadelphia cheese is made 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 into the freezer, pour the sour cream into a bag, if it is homemade in your bank. I made cheese only from these products, but in order to reduce the fat content of the finished product, feel free to add a bag of kefir to this couple.
In the morning I take out frozen bags. For them, you need to prepare cheesecloth with dishes - a tall bowl with a colander.
It is easy to get the frozen sour cream out of the bag (office file), but we get the fermented baked milk from the sealed bag as follows: cut the bag cross-to-cross and you're done.
Put the frozen pieces in cheesecloth, cover it with it and forget about them until the evening or until the mass melts. For a denser cream cheese, install a press.
By the evening you will have such a "cake". By weight, it came out 300 grams. Enough to make cake cream.
Recipe 4, step by step: cream cheese from sour cream
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 cannot 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 cook a double portion at once, and by "good sour cream" I mean one that has only cream and sourdough in its composition, and the taste of which you like in its natural form. I don't think it's worth saying that the fatter the sour cream, the tastier the cream cheese will be ?!
A piece of gauze and, optionally, a pinch of salt will also come in handy.
Fold the cheesecloth four times and place in a deep dish or sieve. Put sour cream on cheesecloth. You can add a pinch of salt if desired.
I do not add salt so that the cheese remains neutral in taste, and in the future it was possible to make both a dessert and a salty snack from it.
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 it up and leave the "bag" in the kitchen. I am an advocate of putting cheese in the refrigerator anyway. If there are grates in the refrigerator, 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 to drain all the whey. 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 cheese is ready!
Recipe 5: creamy yogurt 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

Take all the ingredients out of the refrigerator a few hours before making the cream cheese to warm them up a little. Pour milk and cream into a saucepan, add sour cream and stir until smooth. Leave the resulting mixture in a warm place until fermenting. A dense clot should form on the surface. Depending on the quality of the selected products and the ambient temperature, the mixture can turn sour from 6 to 24 hours.
When a dense clot forms on the surface, make cross-shaped cuts with a thin knife, reaching with the blade of the knife to the bottom of the pan. Do not mix the contents!
Put the saucepan on the smallest heat and, covered with a lid, heat the mixture until hot. In this case, do not bring the mixture to a boil. If it happens that the whey has already begun to boil, and the surface of the curd is still cold, turn off the heating for 5 minutes, then start heating the mixture again a little until the surface of the curd becomes warm. Let the prepared cheese mass cool and ripen for 12 hours.
After the right time, take a large bowl and place a strainer or colander on top of it. Lay out the surface of the sieve with cheesecloth folded in four layers.
Pour the contents of the pan into a sieve onto cheesecloth. Pick the ends of the gauze to the center, put a board or flat plate on top, and on top - some kind of weight (for example, a jar of water). Send the resulting structure to the refrigerator so that the serum is completely glass. 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 turns out to be 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 and cream cheese at home
milk with a high percentage of fat - 1 l;

kefir with a low percentage of fat - ½ l;

chicken egg - 1 pc. (or can be replaced with quail eggs 5 pieces.);

salt - a little more than ½ tsp;

granulated sugar - 1 tsp;

citric acid - on the tip of tsp. (about a quarter).

Bring milk to a boil and remove from heat. But we do not give it time to cool, but immediately start cooking. Milk should not be too cold to curdle better. Add salt and granulated sugar to the milk.
We take out the kefir from 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 continuously, pour the kefir into the milk. Continue stirring the mixture until the milk begins to curdle.
We take a colander, set it on a container under the whey (for example, a saucepan) and put 4 layers of cheesecloth 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 down too much. We discard the mass in a colander and let it stand for 15-20 minutes so that the serum 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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