Cream cheese for cake and cupcakes
Votes: 1
Time: 5 min.
Complexity: easily
Quantity: 300 gr.
Complexity: easily
Quantity: 300 gr.
This wonderful cheesecake can be used as a filling for muffins, tartlets, cakes, or simply served with pancakes or toast. Made with cream cheese, sour cream, and brown sugar, it's moderately sweet with a pleasant tartness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g cream cheese, softened
- 1/3 cup sour cream
- 1 tablespoon firmly packed light brown sugar
We recommend
Recipes with similar ingredients: cream cheese, sour cream, brown sugar
Cooking the dish according to the recipe:
- Combine cream cheese, sour cream and brown sugar in a bowl and beat with a mixer until smooth.
- Place in the refrigerator before serving.
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