Ingredients
100 grams Cream cheese
10 grams Butter (or margarine)
Method
Sources
📖
Recipe1M+
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Ultra-fine weave for Greek yogurt, labneh, soft cheese
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Ultra-fine weave for Greek yogurt, labneh, soft cheese
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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put the cream cheese and butter in the steamer case and microwave at 600 w for 40 seconds to soften. use a whisk to mix until creamy. preheat the oven to 180c. put the remaining ingredients into the steamer one at a time, mixing well after each addition. use a spoon to transfer any of the batter stuck to the sides of the steamer. wipe the edges of the steamer. when the oven is done preheating, put the steamer and bake for 35 minutes while keeping an eye on it. let cool as-is for a bit, remove from the mold and cut. this recipe uses a 125 x 190 x 80 mm, 640 ml silicone steamer for a miniature version, see "cheesecake bites" for a version in a cupcake pan, check out "cream cheese cupcakes"