Four Layer Cheese Spread Recipes

FOUR LAYER CHEESE TERRINE

Steps:

• Line a loaf pan with plastic wrap, letting the plastic extend over the edges. Place one package of cream cheese in a food processor. Add the garlic and herbs de provence and process until smooth and combined, scraping down the sides as needed. Spread this mixture in the bottom of the prepared loaf pan. Place the pan in the refrigerator for 30 minutes or until firm. Wipe out the food processor bowl. Place another package of cream cheese in the food processor. Add the sun-dried tomatoes and green onions. Process until smooth and combined, scraping down the sides as needed. Remove the loaf pan from the refrigerator. Sprinkle the first layer with half of the fresh basil. Spread the sun-dried tomato mixture over the first layer. Return the pan to the refrigerator for 30 minutes to firm up. Wipe the bowl of the food processor clean again. Place another package of cream cheese in the food processor. Add the blue cheese and nuts. Process as before, scraping down the sides as needed. Remove the pan from the refrigerator and sprinkle the tomato layer with half of the fresh parsley. Spread the blue cheese mixture over the top. Return to the refrigerator until firm. Wipe out the food processor bowl. Place the last package of cream cheese in the food processor along with the pesto. Process until smooth. Remove the pan from the refrigerator. Sprinkle the blue cheese layer with the remaining basil. Spread the pesto mixture over the top. Sprinkle with the remaining parsley. Cover the pan tightly with plastic wrap and return to the refrigerator until ready to serve (or at least 30 minutes for the top layer to firm up). When ready to serve, remove the top layer of plastic wrap and invert the pan onto a serving platter. Remove the plastic wrap from the terrine. Cut into slices and serve with crackers.

BAKED FOUR-CHEESE SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish.
• Cook the spaghetti in a large pot of boiling salted water until al dente. Drain well and spread the spaghetti on a baking sheet; let cool.
• In a large bowl, toss the fontina with the Gruyere and mozzarella. Spread half of the spaghetti in the prepared baking dish in an even layer. Sprinkle half of the mixed cheeses and half of the Gorgonzola over the spaghetti and season with salt and pepper. Repeat with another layer of spaghetti, mixed cheeses, Gorgonzola and salt and pepper.
• Bake the spaghetti in the center of the oven until the top is golden brown, about 40 minutes. Let cool slightly before cutting into squares and serving.

4 LAYER CHEESECAKE

Steps:

• For the chocolate cake "crust": Preheat the oven to 350 degrees F. Lightly grease the bottom only of a 9-inch springform pan that has been lined with parchment paper.
• In a medium bowl, cream together the butter and sugar. Add the extract and eggs, beating well after each addition. Add the flour and cocoa and mix well to combine. The batter will be stiff. Spread in the pan. Set aside.
• For the baked chocolate cheesecake: In a large bowl, cream the cream cheese and ricotta with the sugar until smooth. Add a small amount of the cheese mixture to the melted chocolate and combine well. Once the little bit of cheese mixture and chocolate is mixed well, add it back to the rest of the cheese mixture and beat until well combined. Add the eggs and flour and beat well. Smooth over the top of the cake batter in the pan. Bake until the cheesecake is set in the center, 25 to 30 minutes. Cover with foil during last 10 minutes to prevent over browning. Remove from the oven and cool.
• A cheesecake is not like a regular cake. It is considered set when the center is still wobbly. After you chill the cheesecake, it will set without wobbling. At this point let the cake cool. Once it is cool, you need to chill the cake for an hour or two.
• For the vanilla cream cheese mousse: Once your chocolate and cheesecake base has been chilled, you can start making the third layer.
• Beat the heavy whipping cream until stiff and set aside. In separate bowl, beat the cream cheese, sugar and vanilla with a mixer in large bowl until well blended. Fold the whipped cream into cheese mixture until just combined. Spread the mixture over the baked cheesecake layer and chill well (freezing the cake at this point works well and makes spreading the final layer easier). Make sure you chill for several hours to make sure all the layers are set.
• For the dark chocolate/white chocolate ganache: Place the chopped dark chocolate in a large bowl. Heat the cream and butter over low heat until just boiling. Reserve 2 tablespoons of the cream mixture. Pour the rest of the cream mixture over the chocolate and let set about 2 minutes, or until it begins to melt. Stir to combine. Repeat for the white chips using the reserved cream mixture. Let cool slightly until spreading consistency.
• Using a sharp knife, gently run the blade around the edge of the cake to loosen. Remove the cake sides from the pan and place the bottom with cake on a serving plate or stand. Spread the frosting over the top and sides.
• Drizzle the white chocolate lightly over the top. Using a knife or toothpick, run it lightly over the top to swirl to create desired effect. At this point, I would place the white chocolate ganache in a pastry bag and use a small round tip to decorate the top of the cake instead of trying to just drizzle it on top. You have more control.
• Press the mini chips (regular size works too) into the frosting on sides until completely coated to create a "crust." Place the cake in the fridge to chill while preparing the final frosting.

4 LAYER PIE

Steps:

• 1st Layer:.
• Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
• 2nd Layer:.
• Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
• 3rd Layer:.
• Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
• 4th Layer:.
• Before serving, cover with remaining cool whip.

FOUR LAYER CHEESE LOAF

Steps:

• Line a 9- x 5-inch loafpan with heavy-duty plastic wrap.
• Press spinach between layers of paper towels to remove excess moisture; set aside.
• Stir together Cheddar cheese, pecans, and mayonnaise; spread half of mixture evenly into prepared pan. Stir together spinach, 1 package cream cheese, salt, and pepper; spread evenly over Cheddar cheese layer. Stir together remaining package cream cheese, chutney, and nutmeg; spread evenly over spinach layer. Top with remaining Cheddar cheese mixture.
• Cover and freeze up to 1 month if desired.
• Thaw in refrigerator overnight.
• Garnish, if desired, and serve with assorted crackers.
• This makes one large loaf or you could use mini loaf pans to make 2-3.