Chocolate cherry cake with cream cheese frosting. Cheese cream for cake: recipe with photo. Cream Cheese Cream Cake Recipes Chocolate Cheese Cream Cake

Any holiday is an occasion to bake a cake. It is unlikely that any hostess will refuse to use it: both adults and children love sweets, but on weekdays there is not enough time for baking (and this is not a cheap pleasure). And what is the main thing in cakes? Of course, cream! The most primitive and even ordinary pancakes will become a culinary masterpiece if they are skillfully layered. Unfortunately, most home cooks are usually limited to the most primitive options - sour cream, with condensed milk, in extreme cases, custard. And few people know how delicious cheese cream cake is. The recipe, meanwhile, is very fast and does not require specific culinary skills. In addition, with the introduction of new components, the “filling” acquires a completely unique, never repeating taste.

A few words about components

If you decide to make cheese cream for the base, it means by no means the usual hard varieties for the base. It should be soft like Mascarpone, Almette or Philadelphia. And, so to speak, in its pure form, without any flavoring additives.

Another important detail: whatever cheese cream you choose for the cake, do not try to replace the powdered sugar that is included in it with ordinary sand. It will turn out something of a rather rough consistency, which will greatly spoil your first impression.

You need to take the cream that says “for whipping”, otherwise the cream will turn out to be very liquid.

Basic cheese cream for cake: recipe with photo

Let's start with a minimum of ingredients. The implementation method is elementary: a pound of tender cheese is whipped until airy. Separately, the same is done with a third of a liter of cream - the fattest you can find, ideally 38 percent. When whipping, powdered sugar is poured into the cream. Its amount depends on your love of sweets. The masses are combined neatly and carefully - that's the cream cheese cream for the cake! Choose any dough recipe for cakes: the cream is combined with any pastry.

With condensed milk - too

If your kids don't think that their favorite condensed milk is involved, don't despair: it makes a great cheese cream cake. The recipe allows the use of both ordinary and boiled condensed milk. All the same half a kilo of cheese is whipped magnificently, as it rises, the second component is added. You can also introduce powdered sugar, but here you need to be careful: condensed milk is already very sweet.

banana offer

Cheese cream for the cake will turn out to be very interesting if you add a fruit component to the basic recipe. For example, beat half a kilogram of Mascarpone or Philadelphia with a ripe banana, and then combine with three hundred grams of heavy cream whipped to persistent peaks with powdered sugar. After mixing both masses, it is desirable to whip the cream again.

Orange cheese cream

Basic culinary approaches - as in the case when preparing a banana cream cheese cake. However, there are certain subtleties. Firstly, it is better not to be too lazy and peel the slices of a large orange from the whitish skin. Secondly, the fruit is first pierced with a blender, and then cheese is introduced into it. A third of a liter of cream is already traditionally processed with a mixer separately, again with powdered sugar, taken to taste. After connecting the blanks, the cream fluffs up again.

Cheese-chocolate layer

What is interesting about this cheese cake cream: the recipe does not limit the chef in choosing chocolate. You can take white or black, bitter or milky - in any case, it will turn out delicious, and the taste will be different every time. Added tangerines will add even more piquancy to the cream. If you decide to cook with them, then first the two fruits are peeled, disassembled into slices, freed from films and passed through a blender. Then, without stopping whipping, 500 grams of cream cheese are added to them. At the same time, a 250-gram bar of chocolate is heated. When it completely turns into a liquid state, the chocolate cools a little and is whipped along with the rest of the ingredients.

coffee cream

Can be implemented in two ways:

1. Brew strong natural coffee and strain it from the ground; You will need two large spoons.
2. Two small spoons of good instant coffee are diluted directly in the cream.

What to do depends on how sensitive you are to the drink: many do not accept soluble variations at all. Cream (a glass) is whipped with coffee and powdered sugar, a pound of Philadelphia (or other cheese from the same series) - separately, then combined, and after a new whipping, a fragrant cream cheese cream for the cake is obtained. Even after the end of the holiday, a piece of such baking will be very appropriate for a morning cup of coffee.

complex cream

This variation on the theme is the most difficult to perform. But culinary specialists assure that cake recipes created according to the proposed algorithm give the most successful results. Yolks are separated from five eggs; proteins will have to come up with another purpose. They should be whipped with three tablespoons of sugar (this time it is sand, not powder). The mixture is placed in a water bath until, with continuous stirring, the sugar is completely dissolved. A quarter of the cheese is introduced directly in the bath and whipped. Having received an elastic mass, remove the container from the heat and leave to cool naturally. A glass of heavy cream is whipped into a dense foam, both masses are mixed and whipped again.

Honey modification

The only condition for success: honey should not be too liquid. But candied is also not suitable. Half a kilo of tender cheese is whipped with two tablespoons of honey, and a third of a liter of heavy cream is whipped with the usual powdered sugar. Here, as with the use of condensed milk, care will be required so that the cream does not turn out cloying. You can combine a little of both masses in a spoon and taste for sweetness. When its degree satisfies you, both parts are connected and well made their way together.

Space for creativity

Knowing the basic recipe, you can come up with a variety of, including unique, variations on the theme of cheese cream. To push the imagination, we will suggest the most common improvements.

1. All of the proposed varieties are perfectly combined with vanilla. In the main recipe, it is not indicated only because not all confectioners like it.
2. A spicy note and flavor variety is introduced into creams by alcohol. For a pound of cheese, 1-2 tablespoons are taken. Liquors would be preferable - they will bring flavor, and at the same time not too strong, so that a strong taste of alcohol will not be added.
3. If you want to get a dense layer, mix gelatin diluted according to the instructions into the cream.

A number of chefs, when preparing cream cheese cream for a cake, replace cream with butter. However, the result turns out to be fatter and less airy, so for a test, you should first make it a little bit, experimenting on cakes.

Curd modifications

Do not forget that cottage cheese is also cheese. And if you are afraid that the family will not like the cream cheese cream for the cake from the unusual Philadelphia, make a more traditional filling. For her, an equal amount of heavy cream and cottage cheese is taken. As the latter, you can use the sweet mass - it has a more delicate structure, so it will be easier to grind. both components are whipped together with the addition of powdered sugar (about a spoon with a slide).

There is another option: for 400 grams of high-fat cream, take half the amount of natural yogurt without flavorings and cottage cheese (also fatty). Here you can use not powder, but granulated sugar: it will dissolve well in liquids.

Strawberry cake

If you have not had to deal with such a filling yet and you are a little confused, here is a recipe for a delicious cheese cream cake to start with. Two eggs make their way with 100 grams of sugar; the mixer should run for at least five minutes. Flour is carefully mixed in in an amount equal to sugar. In a greased form, the biscuit is baked for about a quarter of an hour and cooled. Just enough time to build the cream. For him, a third of a kilo of soft cheese is mixed with one hundred grams of sugar, heavy cream is poured in (half a glass, about 100 g), then two eggs are driven in - and again work with a mixer. The cream is distributed over the cooled cake, the cake is hidden in the oven for another quarter of an hour. Jelly is being prepared: if it is for cakes, then according to the instructions; if the usual - take half the water. Strawberries are distributed over the cooled cream. A thin layer of jelly is poured; the cake is hidden in the refrigerator until it hardens, after which the rest is poured. The next morning you have not only a delicious, but also a very beautiful cake!

COMPOUND

DOUGH

1 cup flour (160g), 2/3 cup powdered sugar (~140g), 30g cocoa, 1 tsp baking powder, 0.5 teaspoon of soda, 1/3 teaspoon of salt, 2 eggs, 60g butter, 0.5 cup sour cream (125g), 0.5 cup strong coffee (125g)

CHERRY INTERMEDIATE

300g pitted cherries, 0.5 cup sugar (100g), if desired - 1 tbsp cognac

CREAM

300g cream (cottage cheese) cheese, 150g butter, 3/4 cup powdered sugar (~150g)

Dough
In one bowl, mix all dry foods - sifted flour, cocoa, powdered sugar, salt, baking powder and soda.

In the second - all wet products: melted butter, eggs, sour cream.

Brew strong coffee. If soluble will be used, then take 3 teaspoons of powder.
Mix the contents of both bowls.

You will get a thick dough of smearing consistency.

Whisking constantly, pour hot coffee under the rotating mixer blades in a thin stream.

You will get a liquidy dough, pouring a wide thin ribbon.
At the bottom of the form d=22~24cm put a circle of baking paper.
Pour out the dough.

Cover the top with foil.

Put in preheated to t=220°C until done - about 40~50 minutes. Readiness to check by piercing the dough with a wooden stick directly through the foil. There should be no batter on the stick.
Remove the finished cake from the oven and leave to cool without taking it out of the mold.
If the cake has risen strongly and stuck to the foil, in no case tear off the foil. Place a kitchen towel over the foil and leave to cool. Moisture will condense on the foil and it will easily move away from the dough.

cherry layer
Defrost cherries and beat in a blender with sugar.
If desired, a little cognac can be added to the cherry mass.

Cream
Remove the butter and cream cheese from the refrigerator in advance and bring to room temperature.
Beat the butter with a mixer with powdered sugar.
Mix cheese and butter until smooth.

Cake assembly
Take the cooled cake out of the mold.
If a bump has formed on the cake, cut it off.
Cut the crust into two pieces.

Pour one third of the cherry mass onto slices of cakes and spread evenly.

Leave the cakes to soak for 20~30 minutes.

Put the cake, which was on top, on the dish soaked up.
Spread with half of the cream.

Put the second cake (which was the bottom) on the cream, impregnated down.

Pour the remaining cherry mass on top.

Leave until completely absorbed.

Spread the remaining cream on the top and sides of the cake.

Decorate as desired.

Cheese is a nutritious food and a dessert at the same time. Dishes that include cheese can be served as appetizers, as a second and sugary. From cheese it is allowed to prepare a cream for a cake and a side dish for ham. However, it is better to open recipes and make mouth-watering dishes in order to try them on your own.

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 larger 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. After that, they brew flour, which was previously poured into a large container. Knead the substance scrupulously, 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 an appetizing good filling, it must be prepared. The dough is divided into separate pieces, each is 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 160? C for 20-25 minutes.

Recipe for Carrot Cake with Cream Cheese

Carrot dessert with cream is not very primitive to prepare - you need to combine a lot of ingredients. Finally, without an ordinary baking kit: flour and sugar - in equal numbers, 2 cups each, vegetable oil - a third less than a glass - and eggs - 4 pieces - you can’t do it. 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 perfect 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. Exceptionally appetizing is the cream cheese cream for the cake, to which the dessert owes its tenderness.

The most primitive 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; connect everything together, carefully add 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. In the future, it is cut into 2 cakes.

For cream prepare:

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

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

Now it is allowed to 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 spread the cream. 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-biscuit because of the recipe for cheese cream for the cake - it is much less messing around 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 every cake is coolly 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 is allowed to serve 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;
• A biscuit is baked according to the usual algorithm - oiled paper and 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 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 comfortable to control the temperature of the mixture in a water bath;
• Pour flour into the heated mixture - 2 tbsp. l. - and hefty rapidly mixed in order 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 proteins, 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 - the one that remained in shape - put fruits - all kinds of canned ones - pour cheese soufflé on top and place in the oven. Bake at a temperature of 160? C for 1.5 hours.

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

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

For the evening family tea party, I decided to bake cream cheese cake. The cake turned out amazing! In a delicate cream, I added canned peaches, which gave extra juiciness. If there are no peaches, you can try replacing with other canned or fresh fruits. The most delicate cream cheese cream and juicy fruits perfectly complement the chocolate biscuit. Very tasty, try it!

Ingredients

To make the Buttercream Cake, you will need:
For test:
eggs - 2 pcs.;
sugar - 200 g;
flour - 300 g;
cocoa powder - 40 g;
milk - 250 ml;
sunflower oil - 50 ml;
baking powder - 1 tsp with a slide;
salt - 0.5 tsp;
vanillin - 1/3 tsp (or 1 sachet of vanilla sugar).
For cream:
cream cheese (I have cream cheese) - 300 g;
butter - 200 g;
powdered sugar - 7 tbsp. l.;
condensed milk - 4 tbsp. l.;
canned peaches (or other canned or fresh fruits) - 150 g (more can be);
peach syrup for impregnation;
peanut petals for garnish

Cooking steps

To prepare the dough, put sugar, eggs, salt and vanilla in a mixing bowl.

Whisk thoroughly for 5 minutes.

Then pour milk and butter into the resulting dough.

Sift flour with cocoa and baking powder into the dough, beat until smooth. The dough will be like thick sour cream.

Grease a baking dish (I have a shape with a diameter of 26 cm) with oil, if it is silicone, you can not grease it. Pour the batter into the mold and smooth it out. We put in the oven, preheated to 180 degrees, for about 35 minutes. We check readiness with a toothpick (when piercing the finished biscuit, the toothpick should remain dry).

We take out the finished biscuit from the mold, let it cool, and then cut it in half lengthwise. We will get 2 cakes.

We soak the cakes with syrup from canned peaches.

To prepare the cream for the cake, put the cream cheese, softened butter and condensed milk in a bowl. Whisk almost until smooth.

Add powdered sugar and beat until creamy.

Spread cream with peaches on the bottom cake.

Cover with a second layer. The remaining cream cheese cream (which did not add peaches) spread on top. Leave the cake in a cool place for impregnation for 3 hours or more.

We decorate at will. I sprinkled with peanut flakes.

Cut the finished cake with cream cheese cream into pieces, pour tea or coffee and enjoy. Everything is simple and very tasty!

Bon appetit!

Cupcakes used to be baked in small cups, hence the name of these cupcakes. Confectioners often decorate them with cream, icing or mastic, less often with sprinkles and other decor. We offer several easy and fast options chocolate cream for decorating cupcakes.

Chocolate cream for cupcakes based on ganache

The recipe for chocolate ganache is taken as the basis for chocolate cream for cupcakes. Cupcakes are decorated with it, it fits well under the mastic and is wonderful as a filling.

• 200 g (or 300 g for milk cream);
• 100 g cream with a fat content of more than 33%.

For dark chocolate cream for cupcakes, dark chocolate is used in a ratio of 2: 1 to cream, if white (milk) ganache is needed, then we take the corresponding light chocolate and cream in a 3: 1 ratio. In the heat, it is recommended to increase the amount of chocolate used by 0.5-1 part (50-100 g) to maintain a stable consistency.

So, chop the chocolate very finely.

Heat the cream over medium heat, remove from heat, wait 1 minute and add chocolate to the cream. Shake the container with cream a little so that the chocolate is completely immersed in them and let it melt.

Put our container on the smallest light and gently stir the resulting mass with a dry whisk, trying not to create bubbles, until the last pieces of chocolate have melted.

Without letting the creamy chocolate mass cool, pour it into another container, which can then be put in the microwave. cover cling film and let stand overnight on the kitchen table.

Before using the cream, warm it up a little in the microwave at minimum power.

How to make chocolate buttercream cupcakes that hold their shape

If you need a creamy cupcake decoration to keep its shape throughout the holiday, then you should pay attention to this recipe, in which the chocolate cupcake cream keeps its shape. Its density is provided by the oil in the composition and, despite the fat content of the cream, its taste is simply delicious.

• 230 g butter;
• 2 gr.st. powdered sugar;
• 1/3 gr.st. cocoa powder;
• 170 g;
• 1/4 gr.st. cream 35% fat;
• 1 tsp vanilla extract;
• 1 chip. salt.

Remove the butter from the refrigerator and keep a couple of hours at room temperature. Carefully, in two steps, sift the powdered sugar and cocoa.

Beat soft butter with a mixer at medium speed for about 2 minutes. Add the icing sugar to the butter and beat for another 2 minutes. Now add cocoa and beat again (4 minutes) until smooth cream.

Melt the chocolate, add it, vanilla extract and salt to the cream and, little by little, at the minimum speed of the mixer, mix. After the chocolate is evenly distributed, gradually introduce the cream into the chocolate mixture, continuing to mix until the desired lightness, and gradually increase the number of revolutions of the mixer.

The finished cream is enough for 24 small cupcakes.

Chocolate cream cheese cupcake recipe

If you are a big fan of cheesecakes and variations on their theme, then you will be interested to know how to make chocolate cream for cupcakes. This gentle cream also holds its shape, but is less greasy and has a richer and more interesting taste, reminiscent of a cheesecake. Such chocolate cream cheese is suitable for cupcakes, biscuit cakes or desserts, you can also serve it solo by putting it in dessert dishes and decorating with a mint leaf.

• 500 ml cream;
• 300 g curd cheese;
• 180 g of chocolate;
• 100 g of powdered sugar.

Beat 450 ml of very cold cream with a mixer for 7 minutes, gradually speeding up. Place the sugar in the cream and mix them with a mixer, then the curd cheese and mix again.

Heat 50 ml of cream, pour the chopped chocolate with cream and continue heating until all the chocolate has melted. Pour it into the whipped cream cheese and beat them together with a mixer until fluffy.

Ready!

How to make chocolate cheese cream for cupcakes

The second version of chocolate cheese cream for cupcakes is based on classic recipe cream cheese cream for cake. The combination of rich cheese flavor and creamy chocolate tenderness in it is ideal for any dessert.

• 300 g soft cheese;
• 2 eggs;
• 100 g cream;
• 100 g of powdered sugar;
• 100 g chocolate icing or cocoa powder;
• 0.25 tsp vanilla.

The photo of the recipe for chocolate cream for cupcakes shows the process of kneading cheese, powdered sugar, vanilla and cocoa - uniformity in this matter is very important, make sure that the cream is obtained without lumps. In a homogeneous mass, gradually, stirring, add the cream, and behind them - beaten eggs separately. Beat the mass until smooth and use as directed.

If you used dry cocoa and the cream is not sweet enough for your taste, you can increase the amount of powdered sugar by carefully mixing it with a mixer into the finished product.