24 ounces cream cheese, softened
3 tablespoons white sugar
1 egg
3 tablespoons honey
1 teaspoon paprika
1/2 teaspoon dried basil
2 teaspoons garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried yellow mustard
3 cups milk
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Over a double boiler, steam cream cheese until tender. Mix together sugar, egg, honey, paprika, garlic powder, oregano, yellow mustard, milk, lemon juice, Worcestershire sauce and salt.
Place cream cheese mixture in a 2 quart casserole dish. Spread cream cheese over cream cheese mixture. Cover with plastic wrap and refrigerate overnight.
*Note: Be sure to remove plastic wrap before placing the cake on a platter. If you leave plastic wrap, it will dry out too quickly. Spread a small portion of the mixture over the plastic wrap.
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