Homemade Cream Cheese Recipe
Course Appetizer. Cuisine American. Prep Time 20 minutes. Cook Time 0 minutes. Cooling Time 2 Hours for Best Results. Servings 48 Tablespoons. 48 Tablespoons. This cream cheese ball recipe is a creamy, tangy party appetizer that will have your guests coming back for more. It's a vintage recipe for classic flavors.
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Instructions. I usually start this cake in a cold oven. However, you can preheat to 325°. Cream butter and cream cheese until smooth, getting all the cream cheese lumps out. 8 ounces Cream cheese, 1½ cups Butter. Add sugar gradually and beat until it's light and fluffy.
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Add in the eggs, mixing for 1 minute. Pour the cheesecake mixture on top of the cooled crust. Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60-70 minutes.
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Instructions. Prepare Your Ingredients - Pour the flour, salt, and sugar (if using) into the bowl of a food processor and pulse a few times to combine. Cut the cold cream cheese and cold butter into large pieces and sprinkle them over the flour. Toss a bit with your fingers to coat the pieces with flour.
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Pink Lemonade Stand Cake. If you love a moist and creamy cake, this one's for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin. Go to Recipe.
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In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until each is just combined. Add the flour, salt, and vanilla and beat until well blended but do not over-mix.
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Instructions. Beat the cream cheese, butter, powdered sugar, vanilla, and salt with an electric mixer on low until combined. Turn speed up to high and beat for 4-5 minutes until smooth, light, and creamy. Stop and scrape down the bowl 1-2 times to make sure it mixing well.
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Set aside. Mix all of the crust ingredients together. Pour into prepared loaf pan and using medium pressure, press the crust mixture down with your hand so it's compact in the pan. Bake the crust for 20 minutes or until lightly golden brown on the edges and top. While the crust is pre-baking, prepare the filling.
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Lemon Cream Cheese Frosting - Add 2 tablespoons of fresh lemon juice and 1 tablespoon of fresh lemon zest when adding in the vanilla extract to the cream cheese icing. Strawberry Cream Cheese Frosting - Decrease the butter in this cream cheese frosting recipe to 1 stick (1/2 cup). Add in ¼ cup of strawberry freezer jam.
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Philadelphia cream cheese is a versatile and creamy spread that's great for both sweet and savory dishes. It has a smooth texture and a rich, tangy flavor that adds depth to recipes. Whether used as a topping for bagels, a key ingredient in cheesecake, or as a base for dips, Philadelphia cream cheese consistently delivers quality and taste.
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First, remove the cream cheese from the foil packaging and place it on a microwave-safe plate. If you are going to mix the cream cheese with other ingredients, use 50 percent power. Microwave for 1 minute for an 8-ounce block or 30 seconds for a 3-ounce block. To soften cream cheese for the table, use the High setting.
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Let sit at room temperature until softened, about 45 minutes. Add 1 pound powdered sugar (about 4 cups), 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat with the paddle attachment, starting on low speed for 30 seconds then increasing speed to medium-high, until well-combined, smooth, and fluffy, about 3 minutes.
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Instructions. Place 3 sticks of the unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 4 large eggs and 1/2 cup sour cream on the counter. Let everything sit at room temperature until the butter and cream cheese are softened, about 1 hour.
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Bake: Bake the cream cheese pound cake at 325°F (163°C). Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving.
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Now, pour heavy cream into the mixer and beat until stiff peaks. This should take about a minute or so. Add cream cheese one piece at a time. Let beat in between each addition, making sure the cream cheese is incorporated well. Now, add the powdered sugar and mix in slowly.
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Instructions. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free. Add vanilla extract and salt and stir well to combine. With mixer on low, gradually add powdered sugar until completely combined. Use to frost completely cooled cake or cupcakes.