Cheese is both a nutritious meal and a dessert. Dishes that include cheese can be served as appetizers, as a second and sweet. Cheese can be used to make cream for a cake and a side dish for ham. However, it is better to open recipes and make delicious dishes to try them yourself.

How to make cheese cake with ham?

It is necessary 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;
• sliced ​​ham - 200 g;
• spices and salt - to your own taste.

Vegetable oil is added to boiling water while it is on fire. Then they brew 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.

How to prepare the filling: beaten eggs, mustard, sour cream are mixed, grated cheese and favorite spices are added to the mixture. Knead until a homogeneous consistency.

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

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

The last cake is smeared with a thin layer of filling, sprinkled with sesame seeds, baked in an oven at a temperature of 160ºС for 20-25 minutes.

Recipe for Carrot Cake with Cream Cheese

Carrot dessert with cream is not very easy to prepare - you need to combine a lot of ingredients. Of course, without the usual baking kit: flour and sugar - in equal amounts of 2 cups, vegetable oil - a third less than a glass - and eggs - 4 pieces - you can’t do. In addition, you need to prepare 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 cups. Tip for lovers - prepare vanilla to improve the taste of the cream and roasted chopped walnuts for serving.

First, the cream for the cake is kneaded: beat 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, cream is smeared between them, and it is also applied to the top cake and smeared on the sides. Sprinkle with toasted nuts on top.

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

Biscuit cake with cheese cream

This cheesecake recipe is going to take a lot of work. The cooking process is quite laborious and time consuming, but the result is worth it. The creamy cheese cream for the cake is especially delicious, to which the dessert owes its tenderness.

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

Bake a biscuit in an oiled form in the oven for 40 minutes. It should turn out to be quite dense. Later it is cut into 2 cakes.

For cream prepare:

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

While gelatin is soaking in cold water, soft cheese is mixed with sugar, vanillin is added. White chocolate is broken into small pieces, melted with low-fat cream. If this is done in the microwave, the process must be stopped for mixing.

Fatty cream is whipped with a mixer into a strong foam. Then all substances are gently mixed, 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 cognac.

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

Chocolate cheese cake

It is easier to prepare than cheese sponge cake because of the recipe for cheese cream for cake - it is much less fiddling with it. 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. As soon as they are mixed into a homogeneous mass, the cream is ready.

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 happen! For icing in a water bath, melt 1 - 1.5 bars of dark or bitter chocolate.

The hardest part of this recipe is assembly. The biscuit is carefully cut with a sharp knife into 3 cakes. Spread on a plate with cognac impregnation so that each cake is well soaked before assembly. The top cake is impregnated only on 1 side. Then the cakes are laid out on top of each other, smearing with cream. The top cake - impregnation down.

From above, the dessert is poured over with icing and sprinkled with nuts, the sides are smeared with cream. It can be served at the table after the chocolate hardens.

Recipe for baking the Austrian cheese cake Gouda

First, bake a biscuit:

• Crack 3 eggs, separating the whites from the yolks. Beat the whites and yolks separately, the 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, 50 g, and only then combined with eggs;
• The biscuit is baked according to the usual algorithm - oiled paper and 40 minutes in the oven at a temperature of 180ºС. The biscuit is not taken out of the mold.

You will have to tinker with the soufflé:

• Gouda cheese is rubbed 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 boiling, cheese is poured in 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 mix very quickly to prevent sticking into lumps;
• Butter is also spread there - 100 g - and mixed again. Set aside to cool;
• Eggs - 4 pieces - are divided into yolks and whites, whites are beaten with sugar - 100 g, lemon juice is added, and the protein mass is introduced into the soufflé. Also add the zest of 1 lemon to the soufflé.

On a biscuit - which remained in shape - put fruit - any canned - pour cheese soufflé on top and place in the oven. Baked at a temperature of 160ºС for 1.5 hours.

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

The Austrian dessert will seem to someone the most delicious of cheese desserts, and for someone the chocolate cheese cake will be the best. Bake, try, enjoy!

Cheese cream is an incredibly tasty filling for desserts. It is especially popular in Italian cuisine. The famous dessert "Tiramisu" is prepared using just such a filling based on mascarpone cheese. This is far from the only recipe. You can combine the base with other products and in the end you will get something extremely tender, tasty and airy.

Where and how is cheese cream used

Cheese cream can be used for almost any type of dessert, both sweet and more restrained in taste, unhealthy for the figure or completely dietary.

First of all, this is a great filling for any cake. It can be used for a layer of cakes or as a filling for a cheese sweet tart or a simple curd shortbread cheesecake. This cream flavors biscuit cakes especially well.

Both components are very gentle and light, and therefore perfectly complement each other.

If you add new ingredients to the standard recipe, you can get filling for rolls, cakes or cupcakes. Cheese cream looks especially impressive for decorating the tops of cupcakes. It lays down with textured curls and holds its shape quite well with proper preparation.

This product must be handled with care.

You can use a whisk for mixing. But it is best to distribute the creamy-air mass with a spatula. For a layer of cake, it is not necessary to display a perfectly flat surface. Unevenness can give the dessert a special charm.

As for cupcakes, a special pastry bag or a syringe with nozzles for forming curls will come in handy here. You can apply the cream from the center or in a circle with spiral movements.

What ingredients can be used to make it?

To make a cake or sweet cupcakes with cheese cream, you should use soft varieties of cheese. An excellent option would be cream cheese, in particular, mascarpone. Another good option is ricotta. For a piquant taste and a slight salty note, you can use blue cheeses. Of course, it costs more than usual, but its taste is simply delicious. It can be used in the basic version without unnecessary additives.

However, in cooking, combinations of soft cheese with such products are relevant:

• Cream. For cream cheese cream, it is recommended to take heavy cream, at least 30%;
• Condensed milk. Adds sweetness and is great for soaking cakes;
• Cocoa. It is best to mix the diluted glaze, and not the dry powder;
• Cottage cheese. The cottage cheese-cheese version is great for cheesecakes;
• Berries and jams. Fruity notes combined with a pleasant creamy taste - this is the recipe for the perfect dessert. Fresh fruits and berries are especially good in desserts. For saturation of taste and giving the desired shade, use jams.

Classic variant

The classic option is the creamy cheese cream cake recipe. Here, all components are ideally combined with each other and create a moderate, but at the same time very rich taste, which is very important for a good dessert.

To make cream cheese cream for cakes or cupcakes, you will need the following products:

• soft cheese;
• cream;
• powdered sugar;
• vanilla;
• eggs.

The recipe is:

1. Mix 3 parts cheese and 1 part sugar powder in a bowl. The dry ingredient should be evenly distributed throughout the mass, without lumps;
2. Then add the cream, as this is the cream cheese cream. In total, they will need about the same amount in volume as powder;
3. In a separate container, beat the eggs, you can use only the yolks. For 300 g of cheese you will need 2 eggs;
4. Add some vanilla and mix both masses into one, whisking it all with a whisk. This filling can be used for biscuits, cupcakes, eclairs, profiteroles, etc.

Recipe with chocolate

Another cheese cream recipe is suitable for a birthday cake. Chocolate flavor can be added to the mass using cocoa powder, icing or melted chocolate. In the latter case, you need to be extremely careful, as too hot mass can ruin your dessert.

The recipe is based on a basic combination of products. If you are afraid that hot chocolate will curdle cream or boil eggs, it is better to abandon the complicated undertaking and simply mix soft cheese with sugar or powdered in a ratio of 3: 1, and then add icing in a volume equal to 1 part. If you use cocoa powder, make sure that there is enough sweetener in the cupcake cream. Stir very carefully to avoid lumps.

Chocolate filler has a richer taste and gives off a light, pleasant bitterness. In addition, such a mass is usually much easier to fix in one form or another, so it can be safely used for cupcakes.

You can also make white chocolate cheese cream. To do this, take white chocolate and melt it in a water bath.

It is best to add a little low-fat cream or milk to it. 70 g of cream is enough for 1 tile. But for the bulk, take natural cream that whips well.

So you get a delicate fragrant filler with white chocolate and cream cheese.

Cheese with condensed milk

For any cake, condensed milk will be an ideal filling, and it doesn’t matter in what form: raw or boiled, in a pure version or with additives. Cream cheese cream can also be improved with this product.

The recipe for such a treat is as follows:

1. For the cheese mass, you need to take soft cheese (300 g), knead it and mix with a pinch of vanilla;
2. Then you need to add condensed milk to it. You need to pour it in a thin stream, constantly stirring the beaters of the main composition. Taste to determine the right amount of condensed milk. It should not be too sweet, otherwise the condensed milk will kill the taste of the cheese.

Also for cupcakes, you can use this version of the cream:

1. A small amount of cream is added to the cheese mass, about 80 g per 200 g of cheese, to give it splendor and slightly dilute the consistency;
2. Then stir in a little can of boiled condensed milk. You need to chill it first. This filling is ideal for filling cakes and eclairs. It not only has an amazing delicate taste, but also has a pleasant color, which in itself causes appetite.

"Creative Temptation"

But the curd-cheese version of the cream is perfect for diet casseroles. It is important to use not too fatty products for its preparation. Curd and cream mass can be skimmed by using regular milk and gelatin as a thickener.

Cheese curd cream can be prepared in many ways.

The easiest is to mix fine-grained cottage cheese and soft cheese in a blender 1: 1 into a homogeneous mass with the addition of a small amount of powdered sugar to taste.

For a more interesting texture, you can add egg yolk to the mass.

Cheese cream for cake is easy to prepare, has a delicate creamy taste and a stable dense texture. For 500 g of cream cheese cream for a cake with a diameter of 18-20 cm, the following ingredients are needed:

• cottage cheese cheese - 350 g;
• butter - 120 g;
• powdered sugar - 100 g;
• vanilla extract - 2 tsp

We’ll clarify right away that the cream cheese cream for the cake, the recipe of which we recommend, can be successfully used for decorating piece baking, where a stable form of cream decorations is required. This volume can decorate up to 15 cupcakes.

Flavors to the main recipe

To give new flavor effects to the classic biscuit cake recipe, liqueurs, cocoa, chocolate, and chopped nuts are added to the cheese cream. For some confectionery, for example, for a pancake cake with cheese cream, condensed milk is used instead of cream with sugar. Its taste goes well with a pancake base.

If fruit is included in the cake recipe, then part of the cheese in the cream can be replaced with cottage cheese. Such curd-cheese cake cream goes well with the taste and aroma of fresh berries, canned fruits and even vegetables. An example is a carrot cake with cheese cream, where a neutral curd additive will emphasize the unusual taste of a biscuit with a lot of flavor notes.

In some versions of the cheese cream cake, fruits are used not only in the external design. For example, peeled orange slices are crushed and mixed with cream filling.

If a cake with cream cheese cream does not have complex decorations, but is intended only for layering cakes, then butter is often replaced with cream with a fat content of 33-38%. The light creamy taste is ideal for recipes such as red velvet cake with cream cheese.

Decoration of confectionery

The snow-white cream effectively emphasizes the rich color of the biscuit, which is perfectly seen in the photo of cakes with cheese cream with colored cakes.

White cream successfully emphasizes the golden orange color of the biscuit in the carrot cake with cheese cream.

Most of all, this effect can be observed on the inner section of a chocolate cake with cheese cream.

The contrast is also visible in the exotic culinary product called the Red Velvet cake with cheese cream, where the cakes have a rich red color.

It is ideal for leveling the surface of a cake for icing or finishing. It is customary to cover many cakes completely with cream for aesthetic purposes. Cream cheese cream after hardening perfectly emphasizes the geometric shape of the confectionery. Cake with cheese cream is decorated with berries, chocolate in contrasting colors, coconut flakes.

Some deviations in the cream cheese cake recipe occur regarding the main ingredient - soft curd cheese. They use both one species: Almette, Philadelphia, Hochland, and combine different varieties. In cheese cream for a cake with Mascarpone or Ricotta, they are used at 50%, as they sometimes delaminate.

Cheese cream recipe with step by step instructions

And now let's move on to the question of how to make cheese cream for the cake.

1. Chilled cheese is kneaded to obtain a homogeneous mass.
2. Softened butter is beaten with powdered sugar for about 5 minutes.
3. Combine butter, cheese and vanilla essence.
4. Whip the mixture at maximum speed until desired consistency.

The result should be a homogeneous, lush, stable mass with a vanilla aroma and a sweet creamy taste. The cream preparation is stored in the refrigerator, where during cooling it will acquire an even denser texture and harmonious taste.

How to make cheese cream for cake correctly if you want to make your own changes to the recipe. If you want to adjust the recipe, then follow the simple rules.

All ingredients except butter must be chilled. This applies to cheese, cream and cottage cheese.

It is better to whip the components of the cream separately and only then combine.

It is better to use not sugar, but powdered sugar.

Additives in the form of cocoa, fruit puree, chopped nuts are introduced into the cream in stages in small portions, at the end of the kneading.

Adjust the sweetness of the cream to suit your taste preferences, this is especially true in recipes with condensed milk.

Don't be afraid to use slightly salty cheeses, they add a savory flavor to the cakes and bring out the sweetness of the rest of the ingredients.

Cheese cream has an excellent reputation. It is easy to prepare, and it will not let the hostess down in the difficult task of creating a festive treat. With a creative approach for any event, you can make changes to a simple recipe, focusing on the tastes of loved ones and friends.

Hello. Today I will share my discovery - the most delicate cream, which is ideal for decorating cupcakes, as a layer of cakes, stuffing cakes and even for leveling the cake. All this is about him - about cream cheese on cream.

In one of my articles, I have already described in detail how to make cream cheese cream. But, there it was necessary first to whip the cream to soft peaks, then combine it neatly with the cheese ... In general, a lot of trouble, especially since whipping the cream correctly is not an easy task, and for many it may not work out (for me, by the way, I usually some kind of failure - either underwhipped, then overwhipped, I already began to avoid them in cooking).

Recently, in search of new recipes, I came across an article where they talked about a simplified version of this cream. I inevitably tried it, and voila - the cream turned out just perfect. It is as gentle in appearance as it is strong in structure, however paradoxical it may sound. I have tried it everywhere already, and I will tell you that I don’t want butter cream cheese anymore.

So, how to make cream cheese cream at home, step by step recipe with photos.

Ingredients:

1. 400 gr. cream cheese
2. 70−100 gr. cream (fat content from 30%)
3. 50−60 gr. powdered sugar

Cream I buy Petmol or House in the countryside. There are no others in my city.

I have a separate post about confectionery nozzles, see here -. You can order nozzles and bags in this store. And a nice bonus, by writing the code word maribela in the comments when ordering, you will receive a 5% discount on your first purchase.

Cooking:

Cream cheese and cream should be well chilled, for this it is best to put them the day before in the area of ​​your refrigerator where the temperature is the lowest (ideally +2 º). Whisks and bowl can be placed in the freezer for 30 minutes before starting.

Well, cooking is the easiest. We send all the ingredients to the blender bowl and start beating. Start at a low speed so that the powder does not scatter. Whisk like this for a minute until the ingredients are combined.

Then turn to a higher speed and beat until fluffy. The cream at the beginning of the process may become liquid, do not be alarmed, beat further. As the cream will whip, it will acquire the desired consistency. My mixer is not the most powerful - only 600 watts, I always whip at the highest speed, if you have a more powerful device, then medium speed is enough for you.

See how dense, stable it is, how firmly it clings to the whisk.

Depending on the power of your mixer, the time may vary, but it takes me about 5 minutes to cook. You can vary its density by adding a little cream during the whipping process. I know confectioners who work on such a cream in a 1: 1 ratio of cheese to cream, and everything is stable with them, so experiment. The finished cream should become dull.

Everything, our cream is ready. Transfer it to a pastry bag. You can already work with him. If you get a little torn edges when decorating cupcakes, then leave it for half an hour at room temperature, and then proceed to planting roses.

Here are some wonderful cupcake hats made with the help of our cream cheese cream.

I have already tried this cream on all desserts, it just has an unusually silky texture. I loved cream cheese before, but I always chose it before, as there was a problem with whipping cream. Now, things are different.

For beginners in this business, my advice is to level cakes over 2.5-3 kg. use better . If you want to work with cream, then reduce the proportions, and bring to a ratio of 10 parts of cheese to one part of cream. Then the cream turns out to be very dense and you can easily align cakes and large weights. If even in such proportions it is impossible to work with the cream, then, again, choose the option with oil. Over time, experience will come and it will be possible to use the creamy version for work.

From my own experience I will write, if I use this cream as a layer in the cake, then I increase the amount of cream, so the cake is additionally soaked. If I level the cake with them (up to 2.5 kg.), Then I take 400 gr. cheese grams 50-60 cream. I’ll write again - experiment, only in this way you will find the consistency of the cream you need. For caps on cupcakes, I do not change the proportions, I work with exactly the same as in the recipe.

By the way, these cream can decorate not only cupcakes. See how wonderful buttercream roses look on Pavlova cake and desserts in a cup - trifle.

The only thing I want to add. Since the cream contains cream, in the summer heat I still do not recommend them to level the cakes, because there is a chance that it will flow. For such days, it is better to choose the oil version.

This portion of the cream is enough for a layer of sponge cake in 16-18 diameters, or for leveling cakes of the same diameters. If you want to layer cakes with this cream and use it as a filling, then you need to double the portion for a cake 16-18 cm in diameter.

If you want to decorate cupcakes with this cream, then it takes 30-50 grams of cream to decorate one cupcake, depending on your nozzle and cap size, that is, enough for about 12-14 pieces, which, in principle, is a standard serving.

Beautiful caps for you and bon appetit.

Curd cheese cream is a godsend for housewives who prefer to decorate cakes simply and in a variety of ways. It has a pleasant taste and delicate texture and makes each confectionery individual.

How to make curd cheese cream?

A cream based on curd cheese is made by whipping the main component with the accompanying ones. In the classic version, it is powdered sugar, eggs, butter or cream. Often, the presence of vanilla, liquor and cocoa can be felt in the cream. Even with the abundance of supplements available, they try not to overload the cream and limit themselves to three or four products.

Any recipe for curd cheese cream is built on the observance of proportions and temperature conditions. Butter should be soft, and curd cheese and cream should be cold.
Do not use sugar, it may not dissolve and squeak on your teeth. It is better to use powdered sugar.
In order for cream cheese from curd cheese to become dazzling white, you should first beat the powder with butter well, and only then introduce the cheese.
Do not neglect such additions as vanillin, syrup, cognac. A couple of drops of cognac can give the cream a nutty flavor.
It should be noted that curd creams are not subject to long-term storage, so it is better to use them immediately after preparation.
If the recipe contains condensed milk, then the amount of sugar should be significantly reduced.

Curd cheese cream for cake

The classic curd cheese cream for a cake is a mass obtained by whipping cheese, powder, cream and yolks. It has stability, plasticity and splendor, is easy to prepare and work with. Taste qualities are also ideal: the combination of salty cheese and sweet powder makes the cream not cloying and fresh.

Ingredients:

• curd cheese - 400 g;
• yolks - 2 pcs.;
• powdered sugar - 100 g;
• cream 33% - 200 ml.

Cooking

Whip cream cheese with powdered sugar. Whisking continuously, add cream. Whisk the yolks in a separate bowl. Pour them into the main mass and beat thoroughly again. Put the curd cheese cream in the refrigerator for 30 minutes.

Cream cheese cupcakes

Cream cheese cupcake cream cheese should hold its shape, be easy to spread on the surface and have an outstanding taste that emphasizes the personality of the cupcake. Of all the known recipes, cream of butter, cheese and berry puree is considered ideal. Cheese in combination with butter makes the mass dense, and the berries bright, light and refreshing.

Ingredients:

• curd cheese - 340 g;
• oil - 100 g;
• powdered sugar - 80 g;
• raspberries - 60 g.

Cooking

Smash raspberries in a blender. Put cottage cheese, butter and powder in a container and beat into a homogeneous mass.
Gradually add raspberry puree to the mass, achieving the desired color. Put the cream in the refrigerator for 30 minutes.

Cream with curd cheese and butter

For housewives who want curd cream cheese to be made quickly and from a minimum of components at home, a recipe with butter is suitable. It is prepared to the banal simply by whipping cheese, butter and powder. The only condition is that the butter must be soft and the cheese must be cold. This is a universal cream for decorating and leveling desserts.

Ingredients:

• curd cheese - 320 g;
• oil - 100 g;
• powdered sugar - 80 g;
• vanilla extract - 10 ml.

Cooking

Place all components in a container. Beat for 7 minutes. Transfer the cream cheese cream to a pastry bag and get to work.

Cream cheese and cream

Cream with cream cheese and cream cheese is a great option for layering and leveling cakes, fillings for cakes and decorating cupcakes. It has earned the trust of many housewives because it does not flow, keeps its shape and is very flexible in cooking. You can change the proportions by increasing the amount of cheese than to achieve density and stability.

Ingredients:

• curd cheese - 400 g;
• powdered sugar - 100 g;
• cream 35% - 100 ml.

Cooking

Smash cottage cheese with sugar. Whip the cream separately. Combine both masses with a mixer at low speed. Transfer the cream cheese cream to a pastry bag and start decorating.

Cream cheese and condensed milk

Cream of curd cheese and boiled condensed milk will appeal to lovers of caramel desserts. Thanks to condensed milk, the cream acquires not only an interesting taste, but also a thick, dense texture that allows you to work with it immediately, without cooling. Another plus is that the cream is ideal for shortcrust pastry products, which is a rarity for them.

Ingredients:

• curd cheese - 350 g;
• butter - 70 g;
• condensed milk - 320 g.

Cooking

Beat butter with condensed milk. Continuing to beat, add cheese in portions. Such a cream does not need to be cooled - you can work with it immediately.

Cream cheese and sour cream

Sour cream with curd cheese will give products a refreshing sourness and make them less caloric. It has a delicate, soft texture and is suitable for layering cakes and simple decorating. Even not very fat sour cream is suitable as a base. You can increase its density by straining the product through gauze.

Ingredients:

• sour cream 20% - 500 g;
• curd cheese - 220 g;
• powdered sugar - 120 g.

Cooking

Put sour cream in cheesecloth and hang the bag over the pan for a couple of hours. Then beat with powdered sugar until fluffy.
Add cheese and mix gently on low speed mixer. Put cream cheese sour cream for 30 minutes in the refrigerator.

Custard with curd cheese

Everyone is used to the fact that sweet curd cheese cream is made from chilled ingredients by whipping the latter. However, there is a variant where cheese is introduced into a cream that has undergone heat treatment. This is custard. In this case, cheese is used instead of butter. With it, the cream turns out to be very thick, so it is good only as a filling.

Ingredients:

• milk - 200 ml;
• cream - 150 ml;
• curd cheese - 150 g;
• yolks - 4 pcs.;
• sugar - 80 g;
• starch - 10 g;
• flour - 10 g.

Cooking

Bring the milk and cream mixture to a boil. Remove from stove. Whisk flour, starch and yolks. Strain the mass through a sieve and add to the milk-cream mixture. Boil for 4 minutes until the cream thickens. Cool and whip with cream cheese.

Chocolate cream with curd cheese

Curd cheese and chocolate cream is an alternative to expensive impregnations. It is not always possible to make chocolate ganache, and many people can afford this cream. In addition, it is very easy to prepare, stabilizes in 30 minutes and never fails. The cream is stable, often served as a dessert and can serve as a cap for a cupcake.

Ingredients:

• cream - 500 ml;
• curd cheese - 300 g;
• powdered sugar - 80 g;
• chocolate - 150 g.

Cooking

Whip 450 ml of cream with powdered sugar and cheese into a fluffy mass. Add the remaining 50 ml of cream to chocolate and melt in a water bath. Pour the chocolate mass into the cream and gently mix with a mixer. Cool down a bit and get to work.

Cream of mascarpone and curd cheese

The preparation of curd cheese cream is not limited to traditional ingredients. An interesting combination of cheese and mascarpone. Sweetish mascarpone has a creamy texture, while curd cheese has a salty and dense texture. As a result, the cream turns out to be plastic, not cloying and keeps its shape well.

Ingredients:

• mascarpone - 125 g;
• curd cheese - 125 g;
• powdered sugar - 80 g.

Cooking

Beat the mascarpone until light. Add powdered sugar and curd cheese and mix on low speed of the mixer for about a minute. Refrigerate 15 minutes.

Cream of avocado and cream cheese

Delicious curd cheese cream is suitable not only for sweet pastries, but also for salty snacks. Cheese is often combined with herbs, spices or avocados. The choice of the latter is not accidental: its slightly nutty flavor, bright color and fatty pulp make the cream multifunctional. The cream can be spread on toast or used as a sauce.

Ingredients:

• curd cheese - 120 g;
• avocado - 1 pc.;
• salt - 2 g;
• ground black pepper - a pinch.

Cooking

Cut the avocado in half, remove the pit, scoop out the pulp with a spoon. Cut into cubes, mix with cheese and seasonings and puree. Leave at room temperature for about an hour.