How to make soft cheese cream. Cream cheese cake

Cheese creams can be considered a model of pliability and resilience. And if the first advantage implies excellent compatibility with various fillers - nuts, fruit puree, liqueurs, cognac, then stability means excellent preservation of the given shape. Temperature and the percentage of the base with flavoring fillers have little effect on such creams.

Cheese cream for cake - general principles of preparation

In the preparation of cheese creams for cake, they use spread cream cheese or homemade low-fat cottage cheese. A wide range of similar products allows you to choose them, including based on financial capabilities. From expensive cream cheeses, you can choose Mascarpone and wonderful Philadelphia. More affordable analogs include riccott and Almette cheeses, President, Hochland and Violetto are also good.

Creamy mass based on cottage cheese or cream cheese it is easy to prepare, and it turns out to be very tender and incredibly tasty. The cheese is whipped with granulated sugar or powdered sugar, after which other components are added to it, whipping or stirring with a whisk. The success of the prepared cream depends not only on the quality of the products and the correct proportions. Their temperature is also important. If you do not follow the recipe recommendations, the mass may not whip. If the recommended temperature regime of the products is violated, an extremely unpleasant process of stratification occurs.

In cooking, for the preparation of cream cheese creams, in addition to the main curd product use cream or butter... The mass is sweetened with granulated sugar or powdered sugar, flavored with vanilla, and berries, chocolate or chopped nuts are added to it for taste. Creamy cheese cream it is not only an excellent filling for a cake, it can be used to decorate a dessert and even out its sides. Most cheese creams are great for decoration when correct preparation they keep their shape perfectly and do not thaw during prolonged stay in a warm room. Using them to decorate the cake, you can additionally tint food coloring.

A simple cream cheese cake recipe

A variant of cream cheese cream, in the preparation of which two types of cheese are used: Mascarpone and Philadelphia. You can layer any cakes, but it goes best with biscuit and honey biscuits. Can be used both for coating and for decorating cakes.

Ingredients:

Fatty, 35%, cream - 350 ml;

120 g icing sugar;

Mascarpone cream cheese - 250 gr.;

A spoonful of vanilla essence;

250 g Philadelphia cheese.

Cooking method:

1. Place both types of cream cheese in a bowl and mix together, whisking at low speed with a mixer for two minutes.

2. Passing through a sieve, add the powdered sugar and continue beating, gradually increasing the speed until you get a fluffy mass.

3. Remove the mixer, stir the mass with a spatula, carefully removing the powdered sugar stuck to the walls. Add vanilla and continue to beat with a mixer.

4. Pouring in small portions, add the cream. For the mass to whisk well, the cream must be cold. Place them in the freezer beforehand, but no more than 25 minutes.

5. A well-thickened air mass can be used to coat the cakes immediately or placed in the refrigerator for an hour, it will become thicker.

Cheese cream for a cake with cottage cheese and white chocolate

A chic cheese cream that can be not only a great addition to any biscuit cake, but also a dessert. It is prepared quickly, and most importantly - simply, even an inexperienced cook can handle it. For a better bunch, the cheeses need to be warmed up in advance to room temperature.

Ingredients:

Not dry homemade cottage cheese- 280 gr.;

150 g white chocolate, non-porous;

200 gr. fresh creamy Mascarpone cheese.

Cooking method:

1. Grind homemade cottage cheese on a sieve, add cream cheese and leave in a warm room for a while. In order for the cream to whisk well and not exfoliate, the products should be as close to room temperature as possible.

2. Break the white chocolate into pieces, melt it in a water bath and set aside to cool.

3. Begin to beat both types of cheese with a mixer. When the mass becomes homogeneous, in a teaspoon, without stopping whipping, add melted chocolate into it.

4. Before putting on the cake, place the prepared mass in the common chamber of the refrigerator for at least two hours.

Universal cream cheese cream for a cake with curd cheese and nuts

Simple and quite versatile cream cheese cream for cakes and pastries. Remarkably retains its shape, only three products are required for cooking: icing sugar, fresh curd cheese and heavy cream... The last two ingredients should be chilled. It is remarkable in that the proportions of products can be selected, focusing on your taste preferences. But it is worth noting that the more curd cheese, the more confidently the resulting mass will keep its shape.

Ingredients:

Cream, high fat, not less than 33% - 100 ml;

100 g sugar, preferably homemade, powder;

Curd cheese "Kaymak" - 400 gr.

Cooking method:

1. Beat curd cheese for a couple of minutes with a mixer with powdered sugar.

2. In a separate clean, completely dry bowl, whip the chilled cream.

3. Combine the two fluffy masses and mix them by whisking with a mixer on low speed.

Nut butter cream cheese cake with cottage cheese and gelatin

Recipe for a thick creamy cheese cream that will definitely not flow. Most suitable for cake leveling. It is recommended to coat only well-soaked biscuit cakes.

Ingredients:

A pound of fat homemade cottage cheese;

A third teaspoon of crushed lemon zest;

250 g fine white sugar;

A glass of fat 33% cream;

Two tablespoons of "quick" gelatin;

1 gr. vanilla sugar;

A small handful of walnuts.

Cooking method:

1. Grind the curd on a sieve to make the mass more fluffy and free of grains.

2. Pour half a glass of cold water over the gelatin according to the instructions on the package.

3. Fry the nuts in a dry skillet. Cool and chop finely with a knife.

4. Whisk the grated cottage cheese with the addition of sugar and vanilla sugar.

5. Whisking, enter lemon zest and swollen gelatin.

6. In a separate, dry bowl, whip the cream and stir gently into the whipped curd.

7. Add chopped roasted nuts, stir and refrigerate for two hours.

Cream cheese cream for butter cake

A variant of a cream for decorating the top of the cake and leveling its sides. Decorated cake can stay warm for a long time without losing its beauty. In cooking, it is important to observe the correct temperature regime for the products - the cheese should be chilled, and the butter should be slightly melted.

Ingredients:

Vanilla extract - 2 tsp;

100 g powdered sugar;

Half a packet of butter, high-fat butter;

340 g creamy fresh cheese Mascarpone or Philadelphia.

Cooking method:

1. Cut the softened butter into pieces and beat with the addition of powdered sugar to a fluffy mass.

2. While whisking, add the cream cheese in a spoon.

3. The prepared cream is enough to decorate a cake with a diameter of 25 cm. If you also need to grease the cakes, increase the rate of products, taking into account the given proportions.

Cheese cream for a cake with butter and berries

Fresh or frozen berries are added to the main components in the cheese cream. Frozen fruits must be thawed properly before use, and so that there is no excess liquid in them, stand for some time on a sieve or in a colander. Vanilla powder is used as a flavoring agent. It can be replaced with vanilla extract (1 tsp).

Ingredients:

Half a glass of powdered sugar;

340 g any curd cheese;

A teaspoon of vanilla powder;

A pound of fresh or frozen berries;

120 g butter "Traditional" butter.

Cooking method:

1. A couple of hours before cooking, place the cheese in the "warm" compartment of the refrigerator, close to the back wall. On the contrary, take out the oil to soften.

2. At medium mixer speed, beat slightly melted butter with powdered sugar for seven minutes.

3. Add vanilla, place in creamy mass cheese and walk over it again with a mixer until you acquire airiness and uniformity.

4. Blend the thawed berries with a blender and gently mix the cooked puree into the cream.

5. Berry cheese cream for spreading the cakes can be used immediately, before smoothing the sides of the cake, it is better to slightly cool it.

Cream Cheese Cake - Cooking Tricks and Tips

It is advisable to whip all the components separately, if cream is used, it is recommended to whip them only in a clean, dry and necessarily pre-chilled container. In the process, they first begin to foam, after which they thicken. The main thing is not to overdo it, with prolonged and intense whipping, the cream can turn into butter.

It is undesirable to pour all granulated sugar or powder into curd or cream cheese at once. To make the sweetener disperse more evenly, and the sugar crystals are completely dissolved, try to add it in small, 1-2 tablespoons, portions, continuing to beat continuously.

If on oiled cream cheese cream you will place the cake with mastic decorations, grease the places of contact with melted chocolate - the mastic will not melt.

For whipping, both a mixer and a blender are suitable. The main thing is to use nozzles that will not excessively saturate the mass with air. Overly airy cream is more difficult to place on the cake.

You can use a spatula or ruler to apply the cheese cream to the cake. It is better to use a pastry bag with a variety of attachments for applying jewelry.

Many of the cream cheeses have a slightly salty flavor. This will not spoil the taste of the dessert, but will only give it a peculiar accent. In addition, the cream can always be sweetened by increasing the amount of powdered sugar or sand.

Recipes for making mascarpone tiramisu cream.

Tiramisu - classic italian dessert... It consists of several layers. V classic recipe Savoyardi biscuits, fat mascarpone cheese, coffee and yolks are used. It is thanks to the fatty cream that the dessert has a rich taste and aroma.

To get very delicious dessert the correct ingredients must be used. Very often, Savoyardi cookies are replaced with a biscuit, but this significantly spoils the taste of the dish.

Ingredients:

• 110 g icing sugar
• 280 g mascarpone
• A cup of strong coffee
• 50 ml rum
• 2 pieces of chicken eggs

Recipe:

• In a small bowl, use a spatula or whisk to turn the mascarpone into a homogeneous mixture. It is necessary for the cheese to look like sour cream or cream.
• Then separate the whites from the yolks. Mix the yolks with the powder and use a mixer to turn into an airy white foam.
• Using a spatula, gently pour the froth into the cheese and stir. This must be done strictly in one direction.
• Then add liqueur and coffee in a thin stream. Stir the mixture gently. Now the cream is ready for greasing the savoyard and making dessert.

Preparing the cream is very simple. Despite the high fat content of the cheese, the taste of the cream is very rich and unpleasant.

Ingredients:

• 200 g cream
• 250 g cheese
• Powdered sugar
• Liquor
• Vanilla

Recipe:

• Put the main product in a bowl and remember it with a spatula. It is necessary for the cheese to become homogeneous
• Then add heavy cream and knead with a spoon
• Take a mixer and whip a little white substance
• Add powder and vanillin. Enter liquor if desired
• Use a mixer to foam the mixture. The cream can now be used for dessert

The recipe is similar to the previous one. The difference is in the texture of the cream used.

Ingredients:

• Can of cream
• 240 g cheese
• Powdered sugar
• Liquor

Recipe:

• Use a mixer to turn the cheese into a smooth and fluffy mass
• Add powder and continue whisking. Pour in the liquor
• Now gently, at low speed, introduce the cream from the can
• When all the substance is homogeneous, you can stop whipping it.

This cream can also be used to make tiramisu. But this cream is universal, so it will complement any biscuit.

Ingredients:

• 200 g raw condensed milk
• 510 g cheese

Recipe:

• Use a mixer to average the mascarpone and do not turn off the machine until you get a lush foam.
• After that, pour in a thin stream of condensed milk
• Continue pouring in and whisking until you get the desired thick consistency.

Ricotta - creamy and the most delicate cheese... It has a milder taste than mascarpone.

Ingredients:

• 150 g ricotta
• 150 g mascarpone
• 100 g condensed milk

R ecept:

• Mix in equal proportions ricotta and mascarpone and beat with a mixer
• Pour in condensed milk in a thin stream and turn into foam

Tiramisu cream with mascarpone and eggs

This is the most common option. How to make such a cream can be seen in the video.

VIDEO: Cream with mascarpone and eggs

This is very delicious cream.

Ingredients:

• 500 g sour cream
• 250 g mascarpone
• 210 g icing sugar

Recipe:

• With a whisk delicious sour cream whip into a lather
• Add powder gradually and immerse the mixer head
• Whisk until frothy.
• Now enter the whipped mascarpone in a separate bowl
• Stir with a spatula until smooth

This option is for chocolate lovers.

Ingredients:

• 250 g mascarpone
• 250 g cream
• 150 g icing sugar
• Chocolate bar

Recipe:

• Break a bar of dark chocolate into pieces and place in a jar with thick sides
• Melt over low heat and set aside
• With a spatula, remember curd mass until smooth and add chocolate
• Whisk the cream and sweet flour in a separate bowl.
• It is necessary for a lush foam to form
• Combine it with the chocolate mass and stir

This cream is for savory food lovers. Autumn is delicious and unusual.

Ingredients:

• ½ lemon
• A glass of powdered sugar
• 240 g cheese
• 150 g fat sour cream

Recipe:

• Squeeze out the juice of half a lemon, and grate the skin
• Now whisk sour cream with lemon mass and juice at high speed
• Enter the sugar. Mash the cheese in a separate bowl
• Transfer the cheese to the sour cream in small portions, and turn everything into a homogeneous substance

An excellent addition to biscuits and shortcrust pastry.

Ingredients:

• 500 g of cottage cheese
• 240 g mascarpone
• 150 g sugar

Recipe:

• Use a mixer or blender to turn the curd into a smooth paste
• It is necessary that there are no grains. Add sugar and grind until completely dissolved
• Mash the mascarpone with a spatula and turn it into a paste-like substance
• Gently mix the curd with the mascarpone and whisk again

A cheap version of the cream, since there is no cream and sour cream in the composition. Perfect for any biscuit.

Ingredients:

• 300 ml milk
• 3 eggs
• 40 g sugar
• 30 g icing sugar
• 25 g flour
• 250 g mascarpone

Recipe:

• Mash the yolks until smooth and add sugar and flour
• It is necessary that there are no lumps in the mass.
• Place milk over medium heat and bring to a boil
• Cool slightly and add the egg mass with constant stirring
• It is necessary for the mixture to become very thick and homogeneous.
• Put on fire, but do not boil
• Keep to the required thickness. You can't curl the yolks
• Knead the mascarpone with a spatula and gently mix with the cream

The food must be at the same temperature, so the custard is placed in the refrigerator before mixing.

The cream is very airy and delicate.

Ingredients:

• 450 g mascarpone
• 2 eggs
• 170 g sugar
• Vanilla

Recipe:

• Divide the eggs into white and yolk. Mash the yolks with a little sugar until white
• Use a spatula to knead the mascarpone until a white elastic mass is obtained.
• Mix with yolks. It is necessary to get a homogeneous substance
• In a separate bowl, beat the whites and sugar until a fluffy froth is obtained that does not fall off the whisk.
• Add rum and vanilla to the cheese mixture, and then in small portions the protein mixture

Greasy and delicate cream.

Ingredients:

• 250 g butter
• 100 ml condensed milk
• 250 g mascarpone
• Vanilla

Recipe:

• Use a wide spatula to grind the cheese until a paste-like mass is obtained.
• The oil must be left at room temperature until softened.
• Gently add condensed milk into the butter and rub
• Mix cheese and butter with a mixer

Delicate biscuit cream.

Ingredients:

• 100 ml heavy cream
• 150 g mascarpone
• 150 g cottage cheese
• 120 g sugar
• Liquor

Recipe:

• Use a mixer to turn the curd into a homogeneous substance without lumps
• Pour in the cream and liquor in a thin stream, add sugar and turn on the mixer
• Remember the mascarpone with a spatula and make the mass elastic
• Introduce the curd mass into the mascarpone and average

Mascarpone is currently not a cheap product at all, so many are looking for more available options replacement. There are several products that can be substituted for mascarpone.

Replacement options:

• Heavy cream
• Thick and not sour sour cream
• Fatty pasty cottage cheese

Mascarpone is a delicious and fatty cheese, which is already loved in our country. Use the product to make delicious creams. This will make the dessert tender and satisfying.

VIDEO: Cream for tiramisu

Soft creamy Cream Cheese is often used in the preparation of desserts - cakes, muffins, cookies, cheesecakes. For cream cheese for cake and other baked goods, soft cream cheese with a variety of additives is used. Creamy cheese cream for the cake has a soft, dense base, an intense milky flavor and stunning snow-white.

It can be considered universal - it is easy to paint it with liquid food colors in the desired colors, you can layer the cakes with it, squeeze out with a pastry bag various decorations on the surface of products, fill sand or wafer baskets, tubes. The consistency of the cream is a bit like whipped curd mass or Philadelphia cheese, Mascarpone with sugar.

Using cream cheese for cupcakes, muffins or as an interlayer for a cake, you can count on high-quality impregnation, the mass does not lose its shape, does not spread, and has a soft, airy texture. You can make vanilla cream cheese, as well as orange, with berries, classic curd cheese, butter or strawberry cream at home according to our recipes.

One of the most available recipes... You can use such a simple cake recipe, make it from sour cream with chocolate, add berries or sauces. The basic sour cream recipe contains the following ingredients:

• 600 grams of sour cream with a fat content of 20%;
• a piece of gauze folded at least 4 times;
• a small pinch of salt.

Before making a cream, buy quality homemade or store-bought sour cream. If the sour cream is of high quality, cooked exclusively on natural cow's milk, the made cream will be very dense, it will be possible to smooth out the prepared cake or decorate the cakes with ease. Sour cream has a neutral taste, so it makes an excellent strawberry cream at home.

Before making a base cheese cream based on sour cream, prepare a deep container, for example, a bowl, a sufficiently large piece of cheesecloth folded in several layers, and a sieve. Then:

1. Return the cheesecloth in several layers, put it inside the sieve, and put the sieve in a deep bowl, leaving room for the draining whey.
2. Put sour cream in cheesecloth, collect the ends of the fabric and tie into a knot.
3. Previously, you can add a small pinch of salt to the sour cream. However, if you plan to make the cream sweet, for example, on a cake with cream cheese cream, then you do not need to add salt.
4. Leave the sour cream in a bowl overnight. In the morning, excess serum will drain, and a dense lump with a delicate creamy aftertaste forms in the gauze.

The resulting delicious cream can be used in its pure form, as well as used instead of Mascarpone in recipes for chocolate, berry, caramel creams. By the way, this mixture is perfect for decorating savory products, for example, tartlets with cheese, meat or seafood.

Kefir

Instead of sour cream as a base for homemade cheese you can use frozen kefir. Cream cheese from kefir turns out to be more sourish, but also has a good consistency. Cooking is very simple:

1. Freeze kefir in the freezer. You need one and a half liters. Leave one and a half bags of kefir in the freezer overnight.
2. Now fold the cheesecloth in several layers, line a sieve or colander, carefully remove the kefir from the bag and transfer to a container. It is optimal to hang the gauze bag over the bowl, but you can also use a regular sieve.
3. In about 12 hours, the whey should drain, and a soft pasty mass will remain inside the gauze, which resembles soft cottage cheese.
4. Transfer 300 grams of this curd to a mixer bowl, add two tablespoons of powdered sugar and 1 packet of vanillin. Beat it about 3 minutes until fluffy.

With the taste of this sour cream, strawberries, raspberries, berries or fruit sauces as well as chocolate. In structure, it resembles Mascarpone cheese whipped with sugar.

Lemon-creamy

If basic recipe too easy for you, and you want to decorate or saturate your baked goods with cream with a more interesting rich taste, try the cream cheese recipe with the addition of lemon. Before preparing the cream cheese cream, prepare the food for it:

• 3 eggs;
• 500 grams of homemade cheese or ready-made Mascarpone cheese;
• 2 tablespoons of sugar;
• 5 milliliters of fresh lemon juice;
• one packet of vanilla sugar.

Preparing cream cheese using this technology is quite simple:

1. Remove the cheese from the refrigerator, it should be soft and warm, which will allow it to beat better. Transfer all cheese to a mixer bowl, beat for about 3 minutes on medium speed.
2. While whipping, add vanillin or vanilla sugar as well as regular sugar and freshly squeezed lemon juice. Whisk for a few minutes.
3. Break the eggs into a separate bowl, combine until smooth with a fork, pour into the whipped creamy mass in a trickle.

The mass should turn out to be slightly yellowish, with a pleasant shade. baked milk, fairly stable, shiny and uniform. A cream cheese like this is suitable for flattening the cake, decorating and interlayering. If you add strawberry syrup instead of lemon juice, you get a great strawberry cream at home.

Chocolate

Home chocolate cream based on cream cheese, ideal for filling chocolate cakes, muffins, cupcakes and other baked goods with cocoa powder or pure chocolate. You will need the following ingredients:

• 280 grams of homemade or prepared cottage cheese, such as Mascarpone;
• 130 grams of powdered sugar;
• 1 cup sour cream 25-30% fat;
• 100 grams of dark or milk chocolate.

Such curd cream cooking is quite simple:

1. Before making the cream cheese, break a chocolate bar, place it in a thick-walled bowl or saucepan, and melt. You can use the microwave.
2. Put one spoonful of sour cream directly into the melted chocolate, put on water bath, stir, cook until thick, but do not simmer.
3. Beat the remaining portion of sour cream with a mixer with powdered sugar until it becomes fluffy and smooth.
4. Put in sour cream cheese cream... You can use it prepared yourself, for example, from sour cream or kefir. A ready-made one will also do.
5. Cool the melted chocolate a little, pour in a trickle into the sour cream mass, beat. After that, put the mixture in the refrigerator for half an hour so that it thickens slightly. If the mass turns out to be too liquid, it is permissible to add 1 sachet of thickener for cream at the stage of whipping sour cream and powdered sugar.

Finely crushed nuts can be added to the chocolate cream, chocolate chips or other fillers of your choice. Such a filling with cream is suitable for eclairs, for decorating finished products, and for greasing cakes.

Caramel

The classic caramel cream cheese filling is ideal for creamy cakes and cupcakes, muffins and small cakes. It is based on cream cheese, you can use both store and cooked with your own hands.

The ingredients are as follows:

• 300 grams of cream cheese;
• 100 grams of cream 35% fat;
• 75 grams of soft butter;
• 210 grams of soft caramel.

For homemade soft caramel, take:

• 25 grams of water, 100 grams of glucose and 200 grams of sugar for syrup;
• 80 grams of medium fat cream;
• 50 milliliters of milk;
• 15 grams of butter.

Before making the cream cheese cream, cook the caramel:

1. Combine sugar, water and glucose in a saucepan. Use a large bowl as the liquid will bubble a lot during cooking.
2. Simmer over low heat, stirring occasionally, until the mass thickens and the sugar melts.
3. Mix milk and cream at the same time, bring to a boil, pour into the boiled caramel in a trickle, stirring occasionally. When the mass stops bubbling, mix with butter, stir and cool to 80 degrees, turning off the heat.

Now let's start creating caramel-butter cream:

1. Whip the cooled caramel with cream cheese and cream, it is necessary to achieve a fluffy consistency.
2. Cream can be whipped separately into a froth and added to the cheese and caramel mixture last.
3. Bring the butter to room temperature, chop into cubes, add to the caramel mass.

This mixture must be placed in a piping bag and then decorated confectionery or sandwich cake layers. The leftover caramel can also be used, for example, pouring thin strips of water on top of all products.

Cheese is both a nutritious food and a dessert. Dishes that include cheese can be served as an appetizer, as a main course and as a sweet. Cheese can be used to make cake cream and ham garnish. However, it is better to open the recipes and make delicious dishes to try them yourself.

How to make ham cheesecake?

You need to prepare the ingredients:

• flour - 300 g;
• sunflower oil - 3 tbsp. spoons;
• boiling water - a little more than a glass;
• any kind of hard unsalted cheese - 200 g;
• eggs - 4 pcs.;
• sour cream - 2-4 tbsp. l .;
• mustard - 1 tbsp. l;
• slicing ham - 200 g;
• spices and salt - to your own taste.

Vegetable oil is added to boiling water while it is on fire. Then they are brewed with flour, which was previously poured into a deep container. Knead the substance thoroughly, first with a spoon, then with your hands. While the filling is being prepared, the dough should cool to room temperature - it is not recommended to put it in the refrigerator.

Method of filling: mix beaten eggs, mustard, sour cream, add grated cheese and favorite spices to the mixture. Knead until smooth.

Before you combine the dough with a delicious, excellent filling, you need to prepare it. The dough is divided into separate pieces, each is rolled thinly into a cake and fried on all sides for 15 seconds.

A sheet of parchment is placed on a baking dish prepared for baking, and the filling is spread on it. This is done with all the cakes when making a cake. Each layer is laid with thinly sliced ​​ham.

The last cake is greased with a thin layer of filling, sprinkled with sesame seeds, baked in the oven at 160 ° C for 20-25 minutes.

Recipe for carrot cake with cheese cream

It is not very easy to prepare a carrot dessert with cream - you need to combine many ingredients. Of course, without the usual baking set: flour and sugar - in equal amounts for 2 cups, vegetable oil- a third less than a glass - and eggs - 4 pieces - not enough. In addition, you need to cook 6 medium-sized carrots, cinnamon, baking powder 2 tsp.

To make the cream, you need to take butter - 100g, creamy soft cheese - 250g, powdered sugar about 6 glasses. Advice to lovers - prepare vanilla to improve the flavor of the cream and fried chopped walnuts for serving.

First, the cream for the cake is kneaded: whisk all the ingredients until fluffy and put to cool in the refrigerator.

The dough is prepared in 2 steps. Separately mix grated carrots with eggs and butter, and separately everything else. Then these mixtures are combined and kneaded until smooth. Bake from a mixture of 2 identical cakes, turning them over in the oven.

Spread on a plate on top of each other, smear cream between them, and apply it to the top cake and coat the sides. Sprinkle with roasted nuts on top.

Before serving, the dessert should be infused in the refrigerator for at least a day so that the cakes are soaked.

Sponge cake with cheese cream

You will have to tinker with this cheese cake recipe. The cooking process is quite laborious and time-consuming, but the result is worth it. Especially tasty is the creamy cheese cream for the cake, to which the dessert owes its tenderness.

The simplest thing is to knead and make a biscuit. It is made according to standard recipe: beat separately the yolks and whites of 4 eggs - whisk the whites with sugar; combine everything together, carefully add flour - 150 g, and 1 tbsp. l. baking powder.

The biscuit is baked in an oiled form in the oven for about 40 minutes. It should be quite dense. In the future, it is cut into 2 cakes.

Prepare for the cream:

• cheese - better soft creamy - from 500 to 700 g;
• cream 40% to whip;
• cream 10% - for dissolving;
• sugar - 150 g;
• white chocolate - a bar;
• vanillin - a quarter teaspoon;
• gelatin - a small package of 20 g.

While the gelatin is soaking in cold water, mix soft cheese with sugar, add vanillin. White chocolate break into small pieces, melt with low-fat cream. If this is done in the microwave, the process must be stopped for stirring.

Fat cream is whipped with a mixer into a strong foam. Then all substances are gently mixed by adding soaked and melted gelatin to them. Whipped cream is added last, after gelatin.

Now you can think about impregnation. For her, syrup is boiled from half a glass of sugar and water - 100 g, add 50 g of brandy.

Each cake is first soaked in syrup, then the cream is spread. Cream is also coated on the sides of the cake, decorated with berries on top. Before serving creamy biscuit the dessert should stand in the refrigerator for 10 hours.

Cheese-chocolate cake

It is easier to cook than cheese-biscuit because of the recipe for cheese cream for the cake - you have to mess around with it much less. The biscuit is baked according to the previous recipe, only 4 tablespoons of cocoa and a teaspoon of cinnamon are added to the dough.

To prepare the cream, you need to prepare about 500 g of cottage cheese or mascarponi cheese and 5 tablespoons of powdered sugar. Once they mix into homogeneous mass- the cream is ready.

The impregnation is made from the same ingredients as in the previous recipe and according to the same algorithm.

Chocolate dessert without chocolate? It doesn't work that way! For glaze, 1 - 1.5 bars of dark or bitter chocolate are melted in a water bath.

The hardest part of this recipe is the assembly. The sponge cake is carefully cut into 3 cakes with a sharp knife. Spread on a plate with cognac impregnation, so that each cake is well soaked before assembly. The top cake is impregnated only from one side. Then lay the cakes on top of each other, smearing with cream. Top cake - impregnated down.

Top the dessert with glaze and sprinkle with nuts, grease the sides with cream. You can serve it to the table after the chocolate has hardened.

Recipe for baking austrian gouda cheese cake

First, a biscuit is baked:

• Break 3 eggs, separating the whites from the yolks. Beat whites and yolks separately, whites together with 100 g of sugar and lemon juice;
• Flour - 30 g, first mixed with a pinch of salt and starch - preferably corn, 30 g - coconut flakes, 50 g, and only then combined with eggs;
• The biscuit is baked according to the usual algorithm - oiled paper and for 40 minutes in the oven at a temperature of 180 ° C. The biscuit is not taken out of the mold.

You will have to tinker with the soufflé:

• Gouda cheese is grated on a fine grater - 100 g;
• Cream 40% is mixed with milk - 100/100 ml, 2 drops of vanilla oil are dripped into them, heated - without bringing to a boil, cheese is poured into it and stirred until the cheese dissolves. It is more convenient to control the temperature of the mixture in a water bath;
• Pour flour into the heated mixture - 2 tbsp. l. - and stir very quickly to prevent clumping;
• Put butter there - 100 g - and mix again. Set aside to cool;
• Eggs - 4 pieces - are divided into yolks and whites, whipped whites with sugar - 100 g, lemon juice is added, and the protein mass is introduced into the soufflé. The zest of 1 lemon is also added to the soufflé.

Fruits - any canned ones - are placed on the biscuit - which remained in the mold - with cheese soufflé poured on top and placed in the oven. They are baked at a temperature of 160 ° C for 1.5 hours.

The finished dessert, while it has not cooled down, is not immediately taken out of the oven. Otherwise, it will "sit down". Then the yummy is kept in the refrigerator for 8-10 hours, and you can already try it.

Someone will find Austrian dessert the most delicious of cheese desserts, but for someone the best will be a chocolate cheese cake. Bake, taste, enjoy!