Cream Cheese Cakes

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

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.


  • ½ lb. of cream cheese
  • 14 ozs. of flour
  • 2 ozs. of melted butter
  • 3 eggs, salt and nutmeg.


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. of flour. Shape into little cakes, 3 inches in diameter and about ½ an inch thick. Poach for 15 to 18 minutes. Drain and serve with melted butter or as a sweet luncheon dish with sugar and cream.