Food

2 Ridiculously Fruity Cream Cheese Dessert Recipes

Cheesecake is first mentioned in ancient Greece by the physician Aegimus, who wrote the very first book on the subject on how to make a cheesecake. The ancient Greeks even used them for religious ceremonies, which shows just how highly regarded the things were!

Personally, we have always found the word combination of ‘cream cheese’ and ‘cake’ to be incredibly confusing, for the simple fact that in my mind cheese could never taste like a cake no matter what you did to it, and secondly because cheesecake generally does not taste anything like your average bit of cheddar.

So, we hereby propose an international naming convention to make them henceforth known as “cream cake” instead. Sounds a lot more delicious and cake-like to us.

Until this naming convention is enacted, we shall share my 2 most favourite fruity cheesecake recipes with you. We hope you enjoy it just as you would a cheesecake from Bankingo cake delivery in Ludhiana services!

Citrus Cheesecake

Preparation time: 4 to 6 hours (overall)

Serves: 4 to 6 people

Ingredients

Baking & Spices

A cup of graham cookies

One third a cup of brown sugar

Oils & Vinegars

One quarter a cup of melted butter

Dairy

Four packs of cream cheese, softened

For the filling:

Produce

2 1/2 cups Carrots, organic

Refrigerated

Four eggs

Baking & Spices

One cup of plain sugar

Two tablespoons of flour

One tablespoon of vanilla

Fruits

One tablespoon of grated lemon rind

One tablespoon of orange juice, one of lemon juice, one of lime juice

Preparation

Start the oven up and preheat to 325° F.

Crumble and crush the graham cookies if you haven’t already. Mix in with the brown sugar, and butter, then press to the bottom of a cake tin. Throw in the oven for 10 minutes while you mix the rest of the ingredients.

For the filling – whip up the cream cheese, sugar, flour, and vanilla in a high speed mixer at a medium speed until it’s all well mixed in together. Add the juices and grated zests, and the eggs. Whip again at a LOW speed until it’s incorporated nicely. Pour into the pastry.

Bake for approximately 1 hour. In order to get the cake out of the tin, just run a butter knife or metal spatula around the edge of the mold. Refrigerate this for a minimum of 4 hours. Remember, the longer you let the cake mix sit, the better it will set. If you have time in your hands, let it sit overnight. Store any leftovers in the fridge as obviously cheesecakes contain perishable ingredients.

Cheese Pie with Prickly Pears

Preparation time: 45 to 60 minutes (overall)

Serves: 4 to 6 people

This recipe assumes you already have a base prepared, so use the bit from above for that, it’s only the filling that changes.

Ingredients

Refrigerated

5 eggs

Baking & Spices

1/2 tbsp of corn starch

Fruits

2 white prickly pears, blended and strained

2 red prickly pears in slices for the decoration

2 green prickly pears in slices

Dairy

1 can of evaporated milk

1 and 1/2 large pack of cream cheese

Preparation

Put the strained pears, milks, eggs, cream cheese and corn starch in the blender and whiz together nicely. Bake for 30 minutes at 360° F. Once it cools down, prepare the decoration by layering two rows of green prickly pears, more cream cheese, then finally a row or red prickly pears to finish.

Now that you know how to make creamy delights with delicious undertones of fruits!

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