Countess Morphy

Tvorojniki

Cream Cheese Cakes

Preparation info
    • Difficulty

      Easy

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By Countess Morphy

Published 1935

  • About

The cream cheese used for this consists of sour cream or milk which, when sufficiently solidified, is put in a muslin bag and hung over a basin for 12 hours or longer, when it will be somewhat dry and solid.

Ingredients

  • ½ lb. of cream cheese
  • 14 ozs. of flour
  • 2

Method

Put the cheese in a basin and work with the butter, and ½ lb. of flour and the eggs, adding the salt and nutmeg. When thoroughly mixed rub through a sieve and work in the remaining 6 ozs