French Cream Cheese and Preserves

READY IN: 20mins
Recipe by Marie Nixon

This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc.

Top Review by Sherri35

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.

Ingredients Nutrition

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

Directions

  1. 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.
  2. In a food processor or blender, combine the cream cheese and honey until smooth.
  3. Spoon 1/4 of the cream cheese mixture (8 ounces) into the bottom of the mold.
  4. Spread the red preserves over this layer, leaving a 1/2 inch border around the perimeter.
  5. 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.
  6. Top with another 1/4 of the cream cheese (8 ounces), followed by the purple preserves, again with a border.
  7. Smooth on the remaining 8 ounces of cream cheese.
  8. Cover with plastic wrap and refrigerate until the cream cheese is its original consistency, about 2 hours.
  9. 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.
  10. Unwrap it carefully, and garnish the top with the almonds or edible flowers.

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