It's all about cream cheese!

It's all about cream cheese, or Philadelphia cheeses in particular, today.

I decided to participate in Philadelphia and BBC Good Food recipe contest and for some time my family has been enjoying everything cheesy for their breakfast, lunches and dinners this month :).

I've already shared some of my recipes with this versatile product in my previous posts, but today I am going to share two more, which I am considering specifically for the contest. One is the perfect dish for the buffet style party and another is my saver when I am desperately craving some dessert while on a low carb diet.

Savory Waffles with Salmon Philadelphia cheese

 

Dough Ingredients:

Waffles with Salmon and Cheese Recipe _ Nuts Stuffed with Cheese_ Golden Apron
  • 2 eggs
  • 150g grated Emmental cheese
  • 5 generous Tbsp of mayo
  • 1 tsp of baking soda
  • 1/2 cup warm water or milk
  • 3 generous tsp of cornflour
  • Roughly 400g flour (the exact amount will depend on eggs size and mayo texture, the dough should be soft and just about stiff enough to roll small balls out of it)
  • Herbs as per your taste (I used dry dill)

Stuffing Ingredients:

  • Philadelphia Salmon and Dill cheese or mix together Philadelphia Original cheese with several slices of smoked salmon and a pinch of paprika

 

Method:

  • Mix together eggs, mayo and finely grated cheese. Add baking soda, cornflour and water/milk. Then add about 2 cups of flour. Knead the dough for the gluten to develop. Set aside for about 5 minutes in the fridge
  • If, afterwards, the dough is still too sticky, add more flour. The dough should not be very stiff, it should just allow you to roll small balls with slightly oiled hands.

 

  • Now, as you can see on the picture, I got a special "nut" making press for my waffles, which helps a lot and those nuts are perfect as an alternative for party canapes. But, if you have just an ordinary waffle maker, don't get discouraged, small round waffles with the piped cheese on top will look and taste delicious too! You will probably need more dough for each waffle and that's it.  And, while we are on the topic, may I recommend one of my recent purchases. My kitchen is really small and I've already got too many devices that lie idle and occupy space in my cupboards, but, when I saw this little waffle maker, I could not resist. What I like about it the most is its versatility! With 3 different inserts it allows you to cook waffles and cookies of multiple forms: delicious Belgian waffles for kids, Christmas cookies and nut shaped canapes for your parties. And having it tested, it bakes good and it's a breeze to clean. Back to the recipe now :) 
  •  So, lightly oil your waffler maker and bake the waffles until golden (for nuts shaped waffles, pinch off just enough of dough to roll small balls size of a macadamia nut). Let them cool down and get more crispy.

 

Waffles with cream cheese and salmon
  • Meanwhile, make a stuffing of your choice. In addition to cream cheese options, guacamole goes with those waffles really nice too. Or one of my friends suggested shrimps and cheese. A piece of butter with caviar tastes delicious too for this extra touch of poshness to your table :)
  • You can either serve those waffles as whole nuts, or pipe the stuffing nicely and serve in halves chilled.

Low Carb Coconut and Almond Cheesecake

 

Ingredients:

Low Carb Coconut Almond Cheesecake Recipe
  • 3 eggs
  • 1 pack of full fat Original Philadelphia cream cheese (280g)
  • 50g butter
  • 200g creamed coconut
  • 3Tbsp desiccated coconut
  • 5Tbsp ground almond
  • 9Tbsp Splenda
  • vanilla
  • 1 sugarfree coconut yogurt (or whipped cream) and coconut flakes for the decoration

Method:

Cheesecake crust
  • For the crust mix together melted butter, ground almond, desiccated coconut and 2 Tbsp of Splenda. Press the mixture in the baking pan (I used a small one, you might need to double the ingredients for bigger ones), and bake until just beginning to turn golden in the oven at 190C.
  • For the cheese mixture, beat Philadelphia cheese with remaining Splenda, add eggs, creamed coconut and vanilla and mix until smooth
Coconut cheesecake

 

  • Pour the cheese mixture over cooled coconut and almond base and bake for 45 min at 160C.
  • Decorate the chilled cheesecake with the top layer of coconut yogurt (preferred option as it offsets sweet Splenda nicely) or whipped cream and sprinkle with toasted coconut flakes. Enjoy!


Both recipes are really easy and quick to prepare!

Apologies for somewhat weird formatting, but, unfortunately, I've chosen a wrong platform provider for my blogging and formatting pictures is unbelievable pain!