Cream Cheese And Berry Cakes Food

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

CHEESECAKE BERRY PARFAITS

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping., In each of 2 parfait glasses, layer a fourth of the cream cheese mixture and a fourth of the berries. Repeat layers. Top with additional whipped topping if desired. Chill until serving.

TRIPLE BERRY CREAM CHEESE SHORTCAKE

Steps:

• For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
• For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
• Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
• Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
• Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

CREAM CHEESE AND BERRY CAKES

Steps:

• Heat oven to 325°F. Spray 9-loaf-cup baking pan with cooking spray; sprinkle lightly with flour.
• In medium bowl, sift together 1 cup flour, the salt and baking powder. Set aside.
• In large bowl, beat butter with electric mixer on medium speed about 1 minute or until creamy. Add half of the 1 cup granulated sugar in 2 stages, beating on medium speed about 2 minutes after each addition until butter and sugar are pale and fluffy. Add 2 eggs and 1 egg yolk, one at a time, beating well and scraping side of bowl after each addition. Beat in vanilla just until combined. Using rubber spatula, fold flour mixture into butter mixture until combined.
• In medium bowl, toss 1 tablespoon flour with berries. Fold flour-coated berries into batter. Let berries stand while making cream cheese mixture.
• In clean large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth and creamy. Add 1/4 cup granulated sugar; beat until well combined. Beat in 1 egg, scraping side of bowl. Beat in 1 tablespoon flour.
• Divide Pound Cake batter evenly among loaf cups. Divide Cream Cheese Mixture evenly over batter in cups. Using butter knife or off-set spatula, gently make a few strokes through batter for a subtle swirl; smooth tops.
• Bake in center of oven 25 to 30 minutes or until cakes are golden brown around edges and toothpick inserted in center of cakes comes out clean. Cool cakes in pan on cooling rack 10 minutes. Turn cakes out of pan onto cooling rack. Cool completely, about 30 minutes. Sprinkle with powdered sugar. Cakes can be stored in airtight container in refrigerator for 3 to 4 days.

BERRY CREAM CHEESE CAKE

Steps:

• Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
• In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
• Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
• Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
• Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
• Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
• Flavor Variations
• Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
• Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
• Use Another Pan
• Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
• Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.

BERRY CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour bottom and sides of 9 or 10 inch springform pan.
• Combine flour and 3/4 cup sugar.
• Add the butter to the sugar-flour mixture and cut with pastry blender or fork until it resembles coarse crumbs.
• Reserve 1 cup of crumb mixture.
• To remaining mixture, add baking powder, soda, salt, sour cream, one egg and almond extract; blend well.
• Spread batter over bottom and up sides of pan 2 inches (batter should be 1/4 inch thick on sides).
• Combine cream cheese, 1/4 cup sugar and 1 egg; blend well.
• Pour over batter in pan.
• Carefully spread preserves over all.
• Combine reserved crumbs and sliced almonds.
• Sprinkle over top.
• Bake 55 minutes or until filling is set.
• Cool 15 minutes.
• Remove sides of pan.
• Serve warm or cool.
• Refrigerate leftovers.

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 9" spring-form pan.
• For the cake: Cream together butter and sugar until creamy.
• Add egg and vanilla, to creamed mixture and beat until combined.
• Sift together flour, baking powder and salt. Add alternately with milk until combined.
• Scrape batter into pan and spread evenly.
• For cream cheese filling: Beat cream cheese until smooth.
• Gradually add sugar, scraping the sides of the bowl well.
• Add vanilla and blend.
• Add egg and mix well.
• Spoon cream cheese filling over cake batter.
• Top with blueberries.
• For the streusel: In small bowl blend sugar, flour and cinnamon.
• Cut in butter until crumbly.
• Sprinkle streusel on top of berries.
• Bake 50-60 minutes.
• Cool completely before slicing.
• Note: I usually bake for 52 minutes.