I want to make a baked tartlet or maybe hand-pie with both a fruit filling and a cream cheese filling akin to a cheese danish. However, I have a large amount of blueberry- and apricot-stuffed Stilton cheese and want to use it instead.
A cream cheese filling is basically CC, sugar, and egg. The Stilton is already a little sweet, and I would guess has a lower moisture content than cream cheese (although I would call it a ‘juicy’ cheese).
Do you think a 1:1 swap of cheese for cheese, and maybe half the sugar, would work? I don’t want the cheese to be particularly sweet, the fruit filling is basically jam.
[link] [comments]
from AskCulinary https://ift.tt/fnTYhMs
Comments
Post a Comment