This cream cheese is amazing! Seriously, it is so creamy and sweet and delicious. You will love it! Of course you have to have it on a GOOD bagel – none of that packaged stuff from the grocery store. A bakery bagel would be great or you can try homemade bagels which are pure heaven. Making bagels might seem intimidating, but they are actually quite easy and foolproof! Believe me – they are. Try this recipe here. In a nutshell, to make a bagel: 1) mix dough 2) let dough rise 3) form dough into bagel shapes 4) boil bagels for 30 seconds 5) Bake bagels. :) Try it!
I regress. Anyway, back to the cream cheese. You need to make the Strawberry Syrup that I posted last Saturday for this recipe. It usually makes 2 cups or so of syrup, so if you don’t particularly want strawberry syrup but you do want strawberry cream cheese, I cut the syrup recipe into thirds for you and posted it below. It will make *roughly* 2/3 cups of syrup. So if you don’t want any syrup leftovers, mix 1/2 cup of it with two bars of cream cheese. If there is only a little syrup left over, just add it in. It will be a little more strawberry tasting, which is fine. If you have another quarter cup left over, you can add another bar of cream cheese… and you’ll have lots of strawberry cream cheese. :) Or you can just make pancakes sometime for the leftover syrup. You get to choose. :)
Strawberry Cream Cheese
Submitted by Erin ~ The Sisters Cafe
For strawberry cream cheese, mix cream cheese and 1/4 cup of strawberry syrup until smooth and creamy. Serve on warm bagels.
smaller version of Strawberry Syrup recipe:
1/3 cup sugar
1 tsp cornstarch
2/3 cup thinly sliced fresh strawberries, roughly chopped
For strawberry syrup, combine sugar, cornstarch, and cinnamon in saucepan – stir in strawberries. Bring to a boil over medium heat – cook and stir for 2 minutes or until slightly thickened. Remove from heat and cool slightly. Makes approximately 2/3 cups.
Original recipe for Strawberry Syrup is here. (It is easy to half, which would make 1 cup of syrup. The recipe above is 1/3 of the original recipe.)