Traditional recipes

Cakes with cream cheese and raspberries

Cakes with cream cheese and raspberries

Preheat the oven to 4 or 180 degrees. Grease with butter and cover with flour mini-tart forms, if you have, if not then prepare in the same way a large tart or round tray with a ring.

Whisk 10 egg whites, do not throw the yolks, as I will tell you immediately in a post here what to do with them and how to use them, according to the principle nothing is thrown away, everything is recycled :). So mix them well with a pinch of salt until they become dense and glassy white. Add the baking powder and vanilla essence and mix vigorously. Slowly and surely and necessarily in fine rain, add 2 tablespoons of caster sugar, mixing vigorously after each one. With delicate and elegant movements, incorporate the sifted flour and start distributing 2 tablespoons of the composition in the prepared forms. Bake for 25-30 minutes. Remove and leave to cool.

For the cream, rub the cheese foam with sour cream and caster sugar.

When the tops have cooled completely, put 2 teaspoons of cream cheese on each one, spread slowly and place raspberries and strawberries on top.

That was all ... simple, wasn't it?

Cream Cheese and Oreo Cakes

Cream Cheese and Oreo Cakes

One day I had a craving for something sweet. The appetite was great, but so was the laziness. I started rummaging through the pantry and the fridge and came across some ingredients from which I said to quickly bury something sweet to quench my appetite.

What did I come across? Oreo biscuits, fluffy cream cheese with sour cream, whipped cream. You will see the result below as well as the recipe not at all complicated. I recommend you try it too Cheesecake with Oreo which is dementially good. For other interesting and easy to prepare recipes, we invite you to browse the section with Retete Delaco .

Ingredients Cream Cheese and Oreo Cakes

240 g Fluffy Cheese with Cream - Delaco
2 sachets of vanilla sugar
3 eggs
4-5 tablespoons sugar
220 g sour cream
a few finely chopped mint leaves
grated peel of a lemon
Oreo cookies (I used 21 pieces)
silicone or paper forms for cupcakes
whipped cream for garnish

Preparation of Cream Cheese and Oreo Cakes

In a bowl put fluffy cheese, eggs, sugar, vanilla sugar and sour cream. Mix with the mixer until smooth. Finally, add the grated lemon peel and finely chopped mint. Stir and set aside.
In the silicone (or paper) forms we place an oreo biscuit. Pour over the cheese composition above. We do not fill the forms completely, during baking the composition will swell and you risk passing by. Place the molds on a tray and bake in the preheated oven for about 15-20 minutes.

Remove the cakes from the oven and leave to cool, if you have patience, then let them cool for 1-2 hours. Beat the whipped cream and when they are well cooled, garnish with the whipped cream.

So they prepare quickly? They are especially good. The biscuits are crispy, the cream cheese is fine and wraps the biscuits. These Cream Cheese and Oreo Cakes are worth a try

Butter cream with raspberries, strawberries or berries buttercream recipe with fruit

Butter cream with raspberries, strawberries or berries buttercream recipe with fruit & # 8211 cold, no cooking. A quick and easy cream for muffins, cupcakes, cakes or cakes. A buttercream recipe with raw fruits, without coloring. A sweet-sour cream, very fragrant and tasty. The fruits can be fresh or frozen and are not thermally processed.

I prepared this butter cream with raspberries or buttercream with fruits to decorate some chocolate muffins. They were my daughter's treat for her classmates on her birthday.

Here you will find the recipe for those wonderful ones wet chocolate muffins. The kids were extra-mega-excited about them!

I found this recipe for & # 8222buttercream frosting & # 8221 on an American blog (Two Sisters Crafting) and I really liked it because it includes fresh, unprocessed fruit. I have already thought that I will repeat it with strawberries, strawberries, blueberries or berry mix.

This cream is very easy to make, does not require boiling and has no dye. Basically the aroma, color and vitamins in the fruit remain intact. I am thinking of using it in the future to fill some cakes or pies. It's really good and fine! I'm really going to fill one roll top (recipe here) with this cream (instead of jam).

Careful! The butter must be greasy, with min. 80% fat and be soft, taken out of the fridge a few hours before making the cream. The fruits must have the same temperature! If they are frozen fruit, they should be thawed slowly before refrigerating (24 hours) and then removed at room temperature.

With the cream obtained from the ingredients below you can decorate 12 medium muffins or you can fill a standard roll (30 x 40 cm).

Blackberry with raspberries and cream cheese

With an intense chocolate taste and a generous and fluffy top, who doesn't like blackberries?

Blackberry with raspberries is prepared quickly, it is a dessert preferred by everyone & # 8211 without exception! & # 8211 and benefits from the sour sweetness of raspberries & # 8211 a contrast that makes it even more delicious. This is my favorite blackberry recipe, which I prepare whenever I feel like something sweet.

Ingredients for blackberry with raspberry and cream cheese:

For the countertop

-125g unsalted butter cut into cubes

-150g dark chocolate (at least 60% cocoa) cut into pieces

-1 teaspoon vanilla extract

For the layer of cream cheese

-1 teaspoon vanilla extract

Method of preparation:

For the countertop

1. Preheat the oven to 170g Celsius. Grease and line with baking paper the tray in which you will bake the blackberries.

2. Combine the butter with the chocolate in a heat-resistant bowl. Place the bowl on top of a pan with boiling water and stir until the ingredients melt.

3. Remove the bowl from the heat source and add the sugar and vanilla extract, mixing well. Add eggs, one at a time, then flour, cocoa powder and salt, stirring gently until you get a dough with a uniform texture.

4. Pour the dough into the prepared tray and spread it well with a spatula.

For the layer of cream cheese

5. Beat the cream cheese in a large bowl until it gets a creamy and fine texture, about 1-2 minutes. Add the sugar, vanilla extract and egg and continue beating for another 1 minute.

6. With a large spoon, spread the cream cheese mixture over the blackberry dough, using a stick or a toothpick to combine them on the surface.

7. Add the raspberries, pushing it lightly into the dough.

8. Leave everything in the oven for 30-40 minutes or until the blackberry thickens and comes out a little on the edge of the tray. Remove the tray from the oven and let it cool completely.

9. After it has cooled, take the blackberry out of the pan and cut it into pieces before serving.

Method of preparation

Separate the eggs, mix the yolks with the sugar.

Add the oil, mix, then incorporate the flour, baking powder and grated lemon peel.

Beat the egg whites with a pinch of salt.

The latter, we incorporate them in the composition of the yolks, with the help of a palette, with slow movements.

Divide the composition into two bowls, evenly.

We line a 22/24 cm tray with baking paper.

Tuirnam the first half of the composition, level it.

Put the sheet in the hot oven, at a suitable temperature for 10 minutes.

When it is ready, take it out and bake the second sheet.

Put the raspberries in the blender and pass it well.

We pass the puree obtained through the sieve, and we throw the seeds from the sieve.

Put the two tablespoons of sugar over the raspberry sauce, pour everything into a saucepan and transfer it to the heat.

Boil the sauce for 2-3 minutes, then remove from the heat.

In a bowl put the cottage cheese, mascarpone, sugar and mix them.

Add the yogurt, vanilla and mix a little more.

Put the gelatin sheets in cold water to hydrate, for 10 minutes.

After this time, take them out and squeeze them well, put them in the hot raspberry sauce (but first stop 3-4 tablespoons of sauce) and mix until completely dissolved.

Add the raspberries over the cream cheese and yogurt, lightly incorporate them with a spatula.

Put the cream in the fridge until it thickens a little, so we can put it between the tops and it won't run.

I lined the tray in which I baked the countertops with food foil.

Place the first top, half of the cream and level it.

We come with the other counter, then the rest of the cream and level it.

Let the cake cool for 4-5 hours.

White chocolate, broken pieces, mix it with liquid cream and put them on the steam bath.

Stir continuously until the chocolate is completely melted.

Take the cake out of the fridge, portion it with a pastry syringe, decorate the cakes with the white chocolate mixture and decorate them with mint leaves.

Pick raspberries from the garden. and wash it under a light stream of water, so as not to destroy the raspberries. Crush the biscuits with the rolling pin or the robot and mix them with the melted butter.

Prepare the gelatin: add it to a kettle in 5 tablespoons of water, let it swell and then heat it slightly (do not boil it) and mix until it dissolves. Mix cream cheese, fresh cheese, sugar, vanilla sugar and orange peel. Add gelatin to the composition. Add the raspberries, stirring carefully so as not to destroy the berries and keep a few for garnish.

We prepare the rings (I had 4 rings for four individual cakes) and we put the biscuit composition, we press well. Add the cheese composition, dividing it evenly between the four rings, and garnish with raspberries. Let it cool. I was in a hurry to pick a dwarf from the grades, so after 1/2 hour I took off the rings. The cream held well. Decorate with chocolate.

This summer we ate raspberries from our garden for the first time, although we have been living in the house since 2011. Along with the house, some fruit trees, a few black currant bushes, a blackberry bush and a few raspberry bushes came into our possession. We didn't eat raspberries until this year, not because our bush didn't have production, but because it didn't have a chance to bear fruit. When my husband mowed the grass (simply grass, I can't call it grass), nothing stood in his way. In turn, the victim fell tarragon, larch, mint and other herbs, raspberries, flowers and everything that got in the way of his motorized scythe. Eeee, but last year the situation changed, I planted grass and I beautifully delimited my flower garden, vegetable garden and herbs as well as the area where the raspberry bush grows and so this year I ate sweet and fragrant raspberries on my own garden.

And because our raspberry bush had a rich production, I couldn't help but take advantage of this, so I prepared a 100% natural dessert, light and cool, perfect for hot summer days and only good to share with the whole family.

Preparation time: 00:15 hours
Cooking time: 00:14 hours
Total Time: 00:29 hours
Number of servings: 16
Degree of difficulty: reduced

Ingredients Rolled with cream cheese and raspberries

for a tray with L = 39 cm and l = 28 cm

  • 400g fresh cow's cheese
  • 200ml whipped cream
  • 3 tablespoons honey
  • 250 g raspberries
  • ½ teaspoon lemon peel
  • ½ teaspoon ground vanilla or seeds from a vanilla pod

Preparation Roll with cream cheese and raspberries

1. I put a baking paper in a tray and greased it with a little butter. I separated the egg whites from the yolk. I beat with the mixer, at maximum speed, the yolks with 3 tablespoons of honey until they became creamy and bleached a little. I incorporated the flour given through a sieve into the yolks.

I whipped the egg whites. I put half of the egg whites over the composition of the yolks, honey and flour. I mixed everything lightly with a spatula and then I added the rest of the egg whites and incorporated lightly, so that the composition remained aerated.

2. In the already prepared tray, with the help of the spatula, I put 60% of the composition in four rows. In the remaining composition I added cocoa and incorporated it easily. I placed the obtained composition among the rows already existing in the tray. With the tip of the clean spatula I passed easily through the rows in the tray, lengthwise, from top to bottom, from bottom to top and so on until the end and I thus obtained a model.

3. I put the tray in the preheated oven at 180 C / stage 4 for 15 minutes.

4. Until my countertop was in the oven, I took care of the cream. I put the cottage cheese in a bowl. It should be a slightly soft cheese, not a dry cheese. I crushed it well with a fork and put honey, lemon peel and vanilla on it. I mixed well.

In a separate bowl, beat the whipped cream, well cooled in advance in the refrigerator, until I got a fluffy whipped cream. I put the whipped cream over the cheese and lightly incorporated it with the spatula. I covered the bowl and put it in the fridge.

5. I washed the raspberries well, but with care, because we all know what delicate and sensitive fruits they are and we let it sit in a strainer.

I tried the countertop with a toothpick and took it out of the oven. I let it cool for 3 minutes and then I took it out of the tray and turned it upside down on a shredder. I carefully peeled off the baking paper, rolled it lengthwise so that it would not break, with the pattern on the outside and wrapped it in a clean towel.

After the countertop has cooled completely, I opened it slightly, spread the cream cheese on the entire surface of the countertop with a spatula, then I placed the raspberries over the cream cheese and rolled the countertop.

6. When I rolled the roll, a small part of the cream came out, but it was perfect especially as the greedy ones, my husband and I, were waiting for the turn :)). And that's how I remembered my childhood when I couldn't wait for my mother to put the cake in the pantry and my sister and I would go and eat the cream that came out of the sheets from the edge of the tray.

I put the roll on a tray, covered it with cling film and put it in the fridge for an hour. In the evening, after it was quiet and our baby was already dreaming, my husband and I enjoyed a piece of fragrant and cool roll and on the 2nd day we shared it with the rest of the family.

Serving Ingredients (Optional)

1. Mix the dry ingredients (flour and baking powder) and, separately, beat eggs with milk. Cut the butter into cubes and incorporate it with a fork into the flour.
2. Combine the flour and butter mixture with the milk, until you get an almost homogeneous mixture, then knead a little, adding raspberries. Spread the dough obtained on the work surface sprinkled with flour until it reaches

2 cm thick.
3. Cut the raspberry cakes using a powdered cake tin and bake them in the preheated oven for 13-15 minutes, or until browned.
4. Serve the cookies as such or with jam and a little whipped cream.

Cream ingredients:

For the top, rub the yolks well with the sugar and, when the mixture turns white, add flour.

Beat the egg whites with a pinch of salt and add the foam, stirring gently. Pour the dough into the tray lined with baking paper, bake for 12 minutes and then remove on a damp towel, removing the baking paper. It's running.

For the cream, put the milk with the vanilla sugar on the fire and, in the meantime, mix the yolks lightly with the sugar and the whole egg. When the mixture turns white, add flour. Pour the boiling milk, mix and put back on the fire to obtain a thick cream that is left to cool. Unwrap the dough, fill it with cream and raspberries, roll it again and leave it to cool overnight. Serve sprinkled with sugar and fresh fruit.

The secret of a fluffy roll lies in the speed with which you roll the top after it has been removed from the oven.

Raspberry cheesecake

A seasonal dessert, without baking, cool and not at all difficult to make. It was the sweet I chose this year for my birthday.

Cold cheesecake it is one of my favorite sweets, today in the raspberry version.

Click for other recipes cheesecake, dietary or not, with baking, cold or & hellip drinking & # 128578

450 g cream cheese (at room temperature)

400 g whipped cream

& ndash quantities for a shape of 20-21 cm & ndash

How come:

Because I wanted to choose a healthier option, I did not use sugar, but fine xylitol from

We grind the biscuits in the food processor, we pour the melted butter over them and we homogenize well,

until we get the well-known consistency of wet sand. We put the ring of a tray on a plate,

and inside it we press the composition of biscuits with a spoon. Refrigerate until the filling is ready.

We mix cream cheese (at room temperature) with salt, vanilla and sugar / xylitol and whipped cream,

for about 2 minutes until the sugar dissolves.

Soak the gelatin sheets in cold water for 3-4 minutes, squeeze them well and dissolve them in 2-3 tablespoons of warm milk.

Careful! Do not boil gelatin!

Pour the gelatin dissolved in milk over the cheese composition, and mix a little until smooth.

I chose to make a part of the pink composition and I put raspberry essence in it.

I discovered on this occasion the essence of raspberries from which has such a real taste

and good enough to enrich the taste of the cheesecake, making it even more delicious.

Find them, among other essences and berry essence, so a berry cheesecake would be great!

So, I stopped 1/3 of the cheese composition, I added a little red dye and 4-5 drops of raspberry essence

(attention! it is very concentrated, gradually add and taste!).

I put the white composition over the cookie sheet, then I put the pink composition and marbled a little with a fork.

Let it cool for 2-3 hours, after which we can start preparing the raspberry jelly.

Put the raspberries on the fire with the sugar / xylitol and let them boil for about 20-25 minutes (as it had a lot of liquid, I removed 4-5 tablespoons of it

and 2 tablespoons to dissolve gelatin (previously soaked 3-4 minutes in cold water and well squeezed).

Let the raspberries cool a little, then add the gelatin dissolved in the liquid left by it to boil.

Mix well and pour the composition over the cheese composition and leave in the fridge for at least 3-4 hours

(I always leave overnight for the best cutting results).

If you want a finer jelly, you can pass it through a sieve after boiling it, but you will have to use 800 g -1 kg of raspberries

because the amount will decrease by straining.

I decorated (much said, I admit! & # 128578) with melted white chocolate (2-3 squares & ndash optional).

Slowly remove the ring around the cheesecake, slice and serve with great pleasure!

Cream cheese for cakes, favorite desserts or other pastries & # 8211 top 10 perfect recipes!

Cream cheese is a real breakthrough for housewives who prefer to decorate simple and diverse cakes. It has a pleasant taste, a delicate consistency and makes each confectionery individually.

By mixing the main ingredient with the additive. In the classic version it can be - powdered sugar, eggs, butter or sour cream. Often, in the cream, you can feel the presence of vanilla, liqueur and cocoa. Even if there are a lot of supplements available, the cream should not be overloaded and is usually limited to 3-4 ingredients.

Any cream recipe is built on the observance of proportions and temperature conditions. The butter should be soft, and the cream cheese and whipped cream - cold.

Do not use sugar, it may not dissolve and it will creak between the teeth. Better use powdered sugar.

For the cream to have a glossy white color, first beat the butter with sugar, then add the cream cheese.

Do not overdo it with additives: vanilla, syrup, brandy. A few drops of brandy give the cream a nutty taste.

It should be noted that cream cheeses do not keep long, so it is better to use them immediately after preparation.

If the recipe contains condensed milk, the amount of sugar must be significantly reduced.

1. Cake cream

The classic cream for cake is a composition obtained by mixing cream cheese, powdered sugar, whipped cream and egg yolks. It is stable, elastic, fluffy, easy to prepare and work with. Equally perfect are the taste qualities: the combination of lightly salted cream cheese and powdered sugar makes the cream fresh and suitable for sweet.


-400 gr of cream cheese

-200 ml of cream for 33% cream.


1. Beat the cream cheese with powdered sugar.

2. Pour the cream, stirring constantly.

3. In a separate bowl, beat the yolks.

4. Incorporate them into the basic composition and mix once more.

5. Refrigerate the cream for 30 minutes.

2. Muffin cream

The muffin cream must maintain its shape well, be easily applied to the surface and have a special taste, which highlights the individuality of the muffins. Of all the known recipes, the perfect one is considered based on butter, cream cheese and fruit puree. Cream cheese in combination with butter makes the composition stable, and the fruit - colorful, light and fresh.


-340 gr of cream cheese


1.Put the raspberries with the blender.

2.Put the cream cheese, butter and powdered sugar in a bowl. Mix the ingredients until smooth.

3. Gradually incorporate the raspberry puree, until you get the desired color.

4. Refrigerate the cream for 30 minutes.

3. Cream cheese and butter

The recipe with butter is suitable for housewives who prefer a cream that is made quickly and from minimal ingredients. It is prepared very simply, mixing cream cheese, butter and powdered sugar. Only one condition: the butter should be soft and the cream cheese - cold. It is a universal cream for decorating and leveling desserts.


-320 gr of cream cheese


1.Put all the ingredients in a bowl and mix for 7 minutes.

2. Transfer the cream to a duffel bag and get to work.

4. Cream cheese and whipped cream

This cream is perfect for layering and leveling cakes, as a cake filling and muffin decoration. It has won the trust of housewives because it does not flow, keeps its shape and is versatile in training. The proportions can be changed, increasing the amount of cream cheese, so it becomes denser and more stable.


-100 ml of cream for 35% cream.


1. Beat the cream cheese with powdered sugar.

3. Combine the 2 compositions, mixing them at low speed.

4. Transfer the cream to the bag and you can decorate the desserts.

5. Cream cheese and condensed milk

This cream will please caramel dessert lovers. The milk gives the cream not only an interesting taste, but also a dense and firm consistency, so it can be used immediately, without being cold. Another advantage is that the cream is suitable for crumbly desserts.


-350 gr of cream cheese

-320 gr of condensed milk.


1. Beat the butter with condensed milk.

2. Gradually add the cream cheese, stirring constantly.

3. The cream does not need to stay cold, you can use it immediately.

6. Cream cheese and fermented cream

The cream will give the desserts a refreshing sour taste and make them less caloric. It has a fine and soft texture. It is suitable for layering and ornamentation. You can even use not too greasy cream. You can change its density by straining it through a gauze.


-500 gr of 20% fermented cream

-220 g of cream cheese


1. Put the cream in a piece of gauze and hang it for a few hours on top of a saucepan.

2. Then beat it with powdered sugar until it becomes fluffy.

3.Add the cream cheese and mix with the mixer on low speed.

4. Refrigerate the cream for 30 minutes.

7.Cream boiled with cream cheese

You are used to the fact that the cream cheese is made from cold ingredients mixed together. However, there is a recipe, where the cream cheese is incorporated into the cream, which has been heat treated. It's a boiled cream. In this case, cream cheese is used instead of butter. Thus, the cream becomes dense and is used only as a filling.


-150 ml of whipped cream


1. Bring the milk and cream mixture to the boil, then remove from the heat.

2. Beat the flour, starch and egg yolks.

3. Pass the composition through a sieve and incorporate it into the mixture of milk and cream.

4. Boil the cream for 4 minutes, until it thickens.

5. Allow the cream to cool, then mix it with cream cheese.

8. Chocolate with cream cheese

An alternative to expensive creams. We do not always have the opportunity to prepare a chocolate ganash, and this cream is an affordable one. In addition, it is very easy to prepare, stabilizes in 30 minutes and has a guaranteed success. The cream is firm, often served as a dessert and can be the "hat" of muffins.


-500 ml of cream for whipping cream


1. Beat 450 ml of cream with powdered sugar and cream cheese to obtain a fluffy composition.

2. Pour the remaining 50 ml of whipped cream over the chocolate and melt it in a bain marie.

3. Carefully incorporate the chocolate into the cream and mix with the mixer.

4. Allow the cream to cool a little and you can use it.

9. Mascarpone and cream cheese

The cream is not limited to traditional ingredients. The combination of cream cheese and mascarpone is very interesting. The sweet mascarpone has the consistency of cream, and the cream cheese is salty and has a dense texture. The cream obtained is elastic, suitable for sweet and maintains its shape well.



1. Beat the masks a little.

2.Add powdered sugar and cream cheese. Mix with the mixer on low speed for 1 minute.

3. Let the cream cool for 15 minutes.

10. Avocado and cream cheese

Tasty cream cheese is used not only for cakes, but also for savory snacks. Often, cream cheese is combined with greens, spices or avocados. The last ingredient, with a light nutty taste, with a bright color and a fatty pulp, makes the cream multifunctional. The cream can be spread on toast or used as a sauce.


-120 gr of cream cheese

-a ground black pepper powder.


1.Cut the avocado in half, remove the seeds and remove the core with a spoon.

2.Cut the avocado cubes, mix them with cream cheese and spices, then pass the composition.