French Cream Cheese and Preserves

"This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc."
 
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photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
6
Serves:
8-10
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ingredients

  • 32 ounces cream cheese, softened
  • 34 cup wildflower honey or 3/4 cup other medium colored honey
  • 23 cup raspberry preserves or 2/3 cup strawberry preserves
  • 23 cup apricot preserves
  • 23 cup blackberry preserves or 2/3 cup plum preserves
  • toasted slivered almonds or fresh edible flower, for garnish
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directions

  • Line the bottom and sides of a 4 to 5 cup bowl or cylindrical mold with plastic wrap, leaving enough extra wrap at the top to completely enclose the mold.
  • In a food processor or blender, combine the cream cheese and honey until smooth.
  • Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
  • Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
  • Top with another 1/4 of the cream cheese mixture (8 ounces), and follow with the apricot preserves, again leaving a 1/2 inch border.
  • Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
  • Smooth on the remaining 8 ounces of cream cheese.
  • Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
  • When you are ready to unmold the cream cheese, tip the cream cheese out of the mold and onto a serving plate or cake stand.
  • Unwrap it carefully, and garnish the top with the almonds or edible flowers.

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Reviews

  1. Well I had some trouble with this recipe. I followed the instructions exactly and made no changes to the ingredients, but this did not turn out for me. As I put the preserves on, I tried to leave a border as instructed, but the preserves spread and covered the whole cream cheese layer. I didn't even use the full 2/3 cup preserves because I couldn't. Each layer of preserves spread, but I went on and covered each layer with the cream cheese, enclosed it in the saran wrap and refrigerated it. When I unmolded it onto my serving plate a couple hours later, the layers all slid apart and it looked a complete mess. I made it for a brunch for friends, and they were kind enough to say that it looked beautiful, but it was very, very messy. I don't know what could have gone wrong because I did follow the instructions. However, on the bright side, it tasted wonderful and we all enjoyed it. I served it with plain bagels, croissants, homemade blueberry muffins and banana bread.
     
  2. When I first read this recipe I thought it was going to be a pain to make,but after reading kitchenwitcherys review,I decided I would try it,it went together so nice,and yes it was very easy to do.THANK YOU SO MUCH!!! Darlene
     
  3. This is by far one of the best and easiest recipes I have ever found, and incredibly popular! The first time I made it was for a party, and every guest begged me for the recipe. Thanks!!
     
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RECIPE SUBMITTED BY

I am married and mother to an adult son, two rescue dogs; a small pug mix and a young Yorkshire Terrier. I prefer baking to cooking. I have a wonderful husband who will clean-up after I do the cooking.
 
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