Cream Cheese for Christmas Petit Four

Name: Cream Cheese for Christmas Petit Four
Cuisine: American
Ingredients: 100 grams *Philadelphia cream cheese; 60 grams *White Chocolate; 2 tablespoons) (*Heavy Cream; 120 grams ●Unsalted butter; 70 grams ●Sugar; 1 medium ●Egg; 115 grams White flour; 2 tsp Matcha; 105 grams White flour; 15 grams Cocoa powder

cookpad.japan @cookpad_jp

I thought up a cheesecake that doesn't need to be chilled in the fridge. White chocolate hardens at room temperature, so the cream will hold without melting. The the cheese's taste & saltiness go perfect with the white chocolate. When not eating the same day, I think it is a good idea to mix it in 2 tablespoons heavy cream to prevent the cream from hardening.
I made both a Chocolate Version and a Green Tea (Matcha) version. The picture shows the Green Tea version. Its okay to make just one if you don't feel like making both.

I rearraged a ice box cookie recipe that came with my Sharp Oven to make this batter. Before cooking the batter you can freeze it in the fridge to store.
You must use at least 240g of powdered ingredients per 1 egg, so if you end up making too much batter please freeze and store some of it for later use. It's easy to make the batter in half portions.
When first cooked, it's crunchy, but as time passes it softens. It's delicious either way. Recipe by Mitsuzou

cookpad.japan @cookpad_jp

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Ingredients

100 grams*Philadelphia cream cheese
60 grams*White Chocolate
2tablespoons) (*Heavy Cream
120 grams●Unsalted butter
70 grams●Sugar
1 medium●Egg
matcha
115 gramsWhite flour
2 tspMatcha
cocoa dough
105 gramsWhite flour
15 gramsCocoa powder

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Steps

1

Return the Philadelphia cream cheese to room temperature. Do the same with the butter. Mix the matcha and flour for the matcha dough in one bowl. Sift and combine the flour and cocoa for the cocoa dough in another separate bowl.
2

Mix the room temperature butter with an egg beater until it becomes white and creamy, add in the sugar, and grind it in while mixing. Add in the whisked egg a bit at a time and stir.
3

Divide step 2 into two equal portions, and transfer half of it to another bowl.
4

Add the matcha flour to one bowl of the butter and egg and roughly mix together with a rubber spatula.
5

Add the cocoa flour to another bowl of the butter and egg mixture and roughly mix together with a rubber spatula.
6

Wrap it up in plastic wrap once it all accumulates, and let sit in the fridge for an hour.
7

Use 3 different sized cookie cutters to cut out shapes, and bake in an oven at 170°C for 15~20 minutes. Place on a rack and let cool thoroughly.
8

Lightly spread with the room temperature Philadelphia cream cheese, and add in the white chocolate melted in a hot water bath a bit at a time, and knead it together while stirring. If you want to make the cream light, then add in the heavy cream at this point and stir.
9

Place Step 8 into a pastry bag (it is easy if you use a cup or something similar).
10

Squeeze the cream on top of the golden brown star shapes. Squeeze a flat circle out onto the large and medium ones, and squeeze a dollop out on top of the small one.
11

Stack the together to make a tree.
12

These are cute enough with a bit of cream squeezed on. You don't have to stack them into a tree if you'd prefer not to.