Posts tagged ‘cream cheese’

October 21, 2010

Strawberry & Cream Cheese Cookies

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January 1, 2009

Kiwi Lime Cheesecake

This was my final fling of summer.  I caught a great deal on kiwi fruit at the grocer and kind of needed a means of getting rid of them all.  So I present to you a kiwi lime cheesecake.  It turned out a bit bland in colour, so you might want to add a drop of green food colouring to yours to liven it up, but I thought about that a bit late in the game.  This turned out with the citrus tang of a key lime pie but the kiwi mellowed it out slightly.

One of the biggest problems with baked cheesecakes is the cracking.  There are a few tricks to prevent this.  Firstly, the most critical part is beating.  You want to smooth out the creams very well before adding the eggs.  Use the back of a spatula after beating with a mixer, pulling the cream from the centre and then pressing against the sides of the bowl.  When you add the eggs, they should be your final step and blend them in by hand.  If you beat them with the mixer you run the risk of bringing too much air in and then you get air pockets.  Also, make certain you really prepare your springform pan with plenty of grease or butter or spray.  If the sides of the cake while cooking are able to pull away from the pan, that will reduce the risk of it cracking in the centre.  Lastly, I use two different sized springform pans.  The larger one I fill with water once my batter is in the smaller pan.  The water helps keep the oven humid and makes the cake cook evenly.

Ingredientskiwicheesecake 19

2 cups (16 ounces) cream cheese, softened (not the whipped kind, it is too airy)

2 cups whole milk ricotta cheese

1 cup sour cream

2 cups granulated sugar

1/2 cup flour, unsifted

5 eggs, room temperature

4 kiwis

1 lime

1 Tablespoon vanilla



  • Preheat your oven to 350 degrees F.
  • In large mixing bowl, beat the cream cheese, sour cream and ricotta until well blended.
  • Add flour and sugar and beat at a medium speed until mixed thoroughly.
  • Cut kiwis in half and set one halve aside.
  • Juice remaining halves, allowing for pulp, but no skin.*
  • Halve the lime and juice one half.  Set aside the remaining halve.
  • Add vanilla and lime to kiwi puree and fold into cream mixture using a spatula.
  • Break eggs into a separate bowl and beat with a fork only enough to blend yolks.
  • Fold eggs into cream batter.
  • Heavily butter the walls of a springform pan or round cake dish.
  • Pour in batter.
  • Set springform pan or cake dish into a larger dish.  Fill larger dish halfway with water.
  • Bake for 45 to 50 minutes.  The centre will be slightly jiggly, but remaining cake will be firm when ready.
  • Remove from heat and allow to cool at room temperature for at least one hour before chilling.
  • Slice remaining lime and kiwi for decoration.
  • Serve chilled.


*I used the juicer for the kiwi puree as it worked better than trying to skin them and then puree the meat of the fruit.

kiwicheesecake 1kiwicheesecake 3kiwicheesecake 7kiwicheesecake 14

January 1, 2009

Grape Salad

I don’t know if this recipe was my grandmother’s or if she got it elsewhere, she was a very creative cook; but it was one of my favourite fruit salads she would make and every time I make it people tell me how much they love it and ask for the recipe.

Ingredientsgrape salad

4 cups of seedless grapes*
8 oz tub whipped cream cheese
1 cup sour cream
1 cup whipped topping
1/4 cup powdered sugar
*I like to do half red and half green but my dad had written down just green, I seem to recall grandma using both colours.

  • In a medium bowl, blend cream cheese, sour cream, whipped topping and powdered
  • sugar.
  • Thoroughly wash and remove stems from grapes. Drain and shake dry.
  • Fold grapes into cream mixture and transfer to serving dish.
January 1, 2009


I have to give full credit where it is due here to my friend Jen who roped me in with a snapshot of hers and thanks to left over wrappers and a hankering for some Oriental food, I went begging for the recipe.  This was insanely easy to whip together and I let the kids actually work on the stuffing and sealing portion with those nimble fingers of theirs.  Jen offered one key pointer in that you need to use block style cream cheese as softened or tub style whipped cream cheese doesn’t work well in the boiling process.  One more thing I found out the hard way is they do not heat well in the microwave, but in the oven at about 150 degrees F for about fifteen minutes they are perfectly warmed for serving.

I use peanut oil, just because the flavour is amazing for oriental dishes.  You can use any preferred frying oil for this, but if you choose to use peanut oil, note that it smokes quickly at lower temperatures than most oils.  If you have followed any of my recipes, I never use a thermometer to test the readiness of oil.  I just keep a few snips of bread handy, toss them in as the oil heats and when they tan and turn – it’s ready.

I plan to test out adding in crab meat next time, but if you have other add in suggestions, throw them this way!  I hope you enjoy these as much as we did!


8 ounce package of cream cheese

4 – 5 green onions, finely minced

1/4 pound fresh chives, finely minced

50 wonton wrappers

1 egg, beaten


  • In a medium mixing bowl, add onions, chives and cream cheese.
  • Stir well with a fork until no longer clumpy.
  • Using a basting brush or fingertips, lightly paint egg on each side of wonton wrapper.
  • Fill wonton center with a spoonful of cream cheese mixture.
  • Seal wrapper by bringing four points to center and sealing meeting sides firmly.
  • Set on a clean non stick surface.
  • In a heavy pot or fryer, ready oil.
  • Lower rangoons in gingerly, no more than three at a time.
  • Once completely golden, remove from heat and allow to drain on a paper towel or wire rack.
  • Serve warm.




January 1, 2009

Kansas Dirt Cake

My grandmother found this recipe in the paper and it was an instant hit in the family!  I have dressed this up for Halloween by adding gummy worms and making ‘headstones’ out of cookies.  My mom even served this in a large clay pot she lined with aluminium foil and put a fake plant in the top when she brought this to a family reunion.  You can freeze this as well.

This dessert is extremely rich and sweet no matter how you serve it.  As if we needed another excuse for loving Oreos!


1 package chocolate sandwich cookies *

2     3 oz boxes instant vanilla pudding

8 oz. cream cheese, softened (or whipped in the tub)

1 cup powdered sugar

1     16 oz. container whipped topping

3 cup whole milk

1 teaspoon vanilla extract

*As good as the Oreo Double Stuff are, they do not work well for this recipe.

  • Place cookies into a large quart size zip loc bag and crush with a rolling pin.
  • Layer one half of crushed cookies into the base of a 13 x 9 glass dish (or your choice serving dish)
  • In a large mixing bowl, beat cream cheese until softened.
  • Add in powdered sugar.
  • Fold in whipped topping.
  • In a medium mixing bowl, pour milk and powdered pudding mix.
  • Beat with electric mixer until well blended.
  • Pour pudding into cream cheese mixture.
  • Add vanilla and beat until smooth.
  • Spoon over cookie layer.
  • Layer remaining crushed cookies on top.
  • Chill and serve.