Cream Cheese And Raspberry King Cake Recipes

THE BEST CREAM CHEESE KING CAKE

Steps:

• Combine sour cream, 1/3 cup sugar, butter, and salt in a saucepan over medium-low heat. Cook, stirring, until butter melts, about 5 minutes. Remove from heat; let mixture cool to 100 to 110 degrees F, about 15 minutes.
• Stir together water, yeast, and remaining 1 tablespoon sugar in a 1-cup glass measuring cup; let stand for 5 minutes.
• Combine sour cream mixture, yeast mixture, eggs, and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Beat at medium speed until smooth, about 1 minute. Reduce speed to low; gradually add 4 more cups of flour, beating until dough comes together.
• Turn dough out onto a surface dusted with 1/4 cup of the flour. Knead, gradually adding remaining 1/2 cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. Dough should be tacky but release easily from surface.
• Place dough in a well greased bowl; turn to grease top. Cover; let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
• Meanwhile, prepare the filling. Beat cream cheese, sugars, cinnamon, and vanilla with an electric mixer on medium speed until smooth. Beat in egg.
• Gently punch dough down; divide in half. Roll 1 portion out into a 22x12-inch rectangle on a lightly floured surface. Keep the other portion covered. Spread 1/2 of the filling over rectangle, leaving a 1-inch border. Sprinkle with 1/2 cup pecans. Carefully roll up, starting from a long edge.
• Place roll, seam-side down, on a large parchment paper-lined baking sheet. Bring ends of roll together to form a ring. Moisten ends with water; pinch together to seal. Repeat with remaining dough, filling, and pecans. Cover and let rise in a warm place until doubled in bulk, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover dough rings.
• Bake in the preheated oven until cakes are a deep golden brown, about 25 minutes. Cool cakes completely on wire racks, about 1 1/2 hours.
• Stir confectioners' sugar, melted butter, and vanilla extract together to make the glaze. Stir in 3 tablespoons milk. Add additional milk, 1 teaspoon at a time, until pourable but still opaque. Pour evenly over cakes. Sprinkle with sparkling sugars, alternating colors to form bands.

RASPBERRY CREAM CHEESECAKE

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes. , In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate. , Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream.

CREAM CHEESE AND RASPBERRY KING CAKE

Steps:

• Measure out ingredients into bowls. This is called mise en place and will help greatly as you prepare to make this king cake.
• Heat the water in the microwave for 30 seconds. You want it to be very warm, but not hot to touch or boiling. (If it's too hot, you will kill the yeast.)
• In a small bowl, dissolve the yeast in the warm water. Stir well to allow the yeast to start working, and then set it aside. (You will know the yeast is working when the mixture turns into a slurry and some bubbles form on the surface. If this does not happen, it's possible that your yeast was scalded by too hot water or the packet was old.)
• In the bowl of an upright mixer, combine the scalded milk, sugar, butter, salt, vanilla extract, orange zest and orange juice. Mix with the wire whisk attachment on slow speed until the butter is melted, and then allow this to cool slightly.
• Replace the wire whisk attachment with the dough hook. Stir in 2 cups of the flour, and beat on medium speed until smooth.
• Add the yeast mixture and the beaten eggs. Mix again until well incorporated.
• Add the flour one cup at a time until all the flour has been measured and the dough is no longer sticky. It should pull away from the sides of the bowl.
• Continue mixing on a slow speed with the dough hook for about 5 minutes to knead the dough. Add a little more flour if it looks like the dough surface is sticking to the bowl or if it looks too moist. (You can also knead the dough by hand at this point. I like to do this until the dough is nice and smooth and not too sticky/wet.)
• Once kneaded, transfer the dough into a greased bowl. Cover with plastic wrap, and place in a warm spot. Allow the dough to rise and double in size. (About 90 minutes, depending on the temperature of your home.)
• While the dough is rising, make the fillings.
• In a medium-sized bowl, combine the softened cream cheese with the sugar, egg yolks and vanilla. Set aside.
• In another bowl, combine the sugar, cinnamon and water, then set aside.
• Punch down the dough, then transfer it to a floured surface. Now, roll it out into a rectangle. (Make it about a ½" thick.)
• Smooth the cinnamon-sugar mixture over the dough with the back of a spoon or a butter knife.
• Add the cream cheese filling just inside one long edge of the dough, spreading with a spoon. Top it with the raspberry jam, spreading it evenly on top.
• Starting on the long side closest, roll the dough into a log, pinching gently to keep it rolled. Be gentle with the dough, and keep in mind that this part can get messy. (You've been warned!) Pinch the seal closed gently.
• Once rolled, shape it into a complete ring or circle, and transfer to a parchment paper-lined sheet pan.
• Place the sheet pan in a warm spot, and allow the dough to rise and double in size again. (About 60 - 90 minutes.)
• Preheat oven to 375°F.
• Brush the risen dough with heavy whipping cream.
• Bake the cake at 375°F for 10 minutes, then turn heat down to 350°F and bake for an additional 30 minutes, or until a cake tester comes out clean when poked through the largest section of the cake.
• Allow the cake to cool completely on a wire rack.
• Make the icing: Combine the powdered sugar and orange juice in a deep bowl whisking until smooth. If the icing is too stiff, whisk in ½ tablespoon water at a time until spreadable. Optional: Dye the icing purple, green and gold and set aside. (If you're not coloring the icing, you can use colored sugar to decorate it in traditional Mardi Gras colors.)
• Drizzle the cooled cake with the icing.
• Sprinkle with colored sugar, and let the icing harden. (About 10-20 minutes.)
• Just before slicing, add the plastic baby to the cake. (You will want to do this after the bake and before slicing so you know where it is. The baby can be a choking hazard, so be sure to inform your guests of the baby, as well as watch to ensure the person who receives it has spotted it before taking a bite.)
• Slice and enjoy!

CREAM CHEESE AND RASPBERRY COFFEE CAKE

Steps:

• Grease a Bundt pan; set aside.
• In a large mixing bowl beat cream cheese and margarine or butter with an electric mixer on medium to high speed about 30 seconds or till combined.
• Add about half of the flour to the cream cheese mixture.
• Then add the sugar, eggs, milk, baking powder, baking soda, and vanilla.
• Beat on low speed till thoroughly combined, scraping the sides of the bowl.
• Beat on medium speed for 2 minutes.
• Then beat in remaining flour on low speed just till combined. Place about 1/3 of batter in prepared pan, spread to cover the bottom of pan completely.
• Add the jam and mix on low (or by hand) to remaining batter, until jam has been broken up and spread through out.
• You do not want it mixed completely into the batter but rather grape size bits spread through out it. Place in pan on top of first layer of batter.
• Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes.
• Loosen and invert the coffee cake onto the wire rack; cool completely.
• Sift powdered sugar over the top.
• Serve warm or cooled.

RASPBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
• FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
• STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
• BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
• In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
• ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
• Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
• Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

RASPBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
• To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
• Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
• In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
• Pour in batter lined pan.
• Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
• Bake for 45 to 55 minutes.