Emborg European Cream Cheese | Classic, Soft

Made from fresh European milk, this classic, soft cream cheese delivers an unmatched richness and creamy flavor that stands out from the rest. Its beautifully soft texture offers superior spreadability and a velvety mouthfeel, making it a standout choice for both savory and sweet applications.

Key Features:

Premium European Cream: Sourced from high-quality, real European cream
Superior Spreadability: Enjoy a beautifully smooth and soft texture that glides easily onto bread, crackers, and bagels.
Versatile Use: Ideal for bagels, dips, cheesecakes, sauces, and baking
Authentic European Quality: Produced in Germany with a commitment to classic and original European recipe

What Makes European Cream Cheese Different?

Unlike standard cream cheese, Emborg’s European variant is intensely creamy, with a luxurious consistency. This makes it an ideal choice for a variety of uses, from elegant appetizers to gourmet breakfast spreads to decadent desserts. It delivers restaurant-quality results at home.

Versatile for All Your Culinary Creations

Our soft cream cheese is a staple ingredient for both sweet and savory dishes. Use it to create a classic cheesecake, add a creamy texture to your pasta sauces, or mix it with herbs for a delicious dip. Its smooth consistency also makes it the perfect accompaniment for bagels, crackers, and toast.

How to Serve:

- Perfect spreading on bread, bagels, and crackers, or for use in quinces and gratins.

Recipe: Emborg Blueberry Cheesecake

Ingredients

Base:

100 g Emborg Butter
200 g digestive biscuits

Mousse:

4 sheets gelatine
75 g white chocolate
2 pasteurized eggs
75 g light cane sugar
200 g Emborg Cream Cheese
2 tbsp lemon juice
grated zest from 1 lime
300 ml Emborg Whipped Cream
200 g Emborg Blueberries

Gel:

4 sheets gelatine
250 ml blueberry juice

Directions

Melt the butter in a saucepan, remove it from the heat, crush the biscuits into the butter.
Place a bottomless springform cake tin on a dish, put the biscuit mixture directly into the springform on the dish, and press it down well.
Place the gelatine sheets in cold water for about 10 minutes.
Chop the chocolate for the mousse into small pieces and melt it over a water bath.
Whip the sugar and eggs until fluffy and mix the cream cheese with the lime rind.
Carefully remove the gelatine from the water and melt it over the water bath.
Cool the gelatine with lime juice.
Whip the cream until it is firm.
Mix the cooled chocolate into the egg mixture.
Add the gelatine and fold in the cream.
Pour the mousse over the biscuit base and then add the blueberries.
Soak the gelatine for approximately 10 minutes.
Heat ½ dl of the blueberry juice.
Melt the gelatine directly in the warm juice.
Mix with the rest of the juice and pour over the cake - allow it to cool for at least 3 hours.

*recipe from Emborg.com

Cow's Milk, Lactic Culture, Salt, Thickener: Guar Gum (E412), Preservative: Potassium Sorbate (E202), Rennet (Microbial)

*Allergen information: contains milk.

Health Benefits:

Cream cheese is high in fat and contains a small amount of carbs and protein. It's a good source of vitamin A and contributes some riboflavin (vitamin B2).

It is also low in lactose and a good source of antioxidants. It may also have probiotic effects as it is made using a starter culture from lactic acid bacteria.

Emborg Cream Cheese is filled with Calcium, Vitamin B, and Iron, which are essential in the daily diet at any age. It contains no trans fats.