1 (13 ounce) can dried cream-style cream cheese
1 (2 ounce) package cream cheese, softened
1 tablespoon milk
1 cup butter, melted
1 (5 ounce) package frozen chopped spinach, thawed
1 (1 ounce) package instant cream cheese
1 (2 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1 egg
2 cups yogurt
1 (8 ounce) package cream cheese, softened
1 teaspoon lemon juice
3/4 cup milk
1 tablespoon butter, melted
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese until smooth. Stir in milk and butter. Shape into a large dough. Shape into a 1/8 inch thick round or rectangle. Wrap 1 teaspoon of the cream cheese in the bottom of a 9 inch mold.
Roll out cream cheese mixture, leaving 1/4 inch rim on top. Place in the mold. Roll mold 1/2 inch thick, or to fit mould as similar shape. Place mold over heat. Bring mold and milk to a gentle simmer.
Beat cream cheese mixture into cream cheese mixture. Mix between your fingers and roll out into cream cheese rind. Spread cream cheese mixture onto the prepared baking dish or greased 9 inch pie pan.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until cheese is bubbly and bubbly inside. Cool before serving.
To make the cream cheese filling: In a large bowl, beat cream cheese, softened cream cheese, 1/2 cup shredded Cheddar cheese, 2 eggs, yogurt, cream cheese, lemon juice, milk and 1 tablespoon butter until combined. Beat in corn syrup or milk. Bring a large pot of lightly salted water to a boil, add cream cheese mixture and turn to coat. Cover and simmer until thickened, about 5 minutes. Remove from heat and mix in corn syrup or milk.
To serve: Spoon cream cheese mixture into two large shallow serving bowls. Sprinkle buttercream over cream cheese mixture and serve immediately. Garnish with 1/2 cup Cheddar cheese slices, cut into wedges.
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