The fragrant and sweet fresh cream that makes your mouth water when you smell it is not only loved by children but also by adults after smelling it. The cream cheese has a mellow taste and can be brushed with metal. It is really delicious just thinking about it.

The taste is really amazing when paired together. For example, cream cheese cheese cake, cream cheese baked cake and fresh cream cheese baked lobster are all very delicious, and the method is relatively simple and can be easily made at home.

Strawberry sprouts cream cheese cheese cake 1. Wash and dry the strawberry sprouts, cut into slices and set aside 2. Spread the cream cheese evenly on the surface of the cheese cake 3. Spread the strawberry jam on top of the cream cheese 4. Put the strawberry sprouts into the top anchovy cream cheese

Bake the cake 1 Prepare the raw materials in a small oven at 218 degrees C2 Chop the anchovies, coriander, rosemary, garlic and lemon peel, add melted butter and mix 3 Coat the toast with the anchovy spices and sprinkle with butter

Serve with cream cheese.

Bake in the oven for about 10 minutes until orange-brown and 4 tablespoons thick! You can sprinkle some dried coriander for decoration. Cream cheese baked lobster with potato puree 1. Prepare the ingredients.

2 First put all the vegetable soup ingredients into the pot and cook for 30 minutes to make vegetable bone soup.

(You may use vegetarian vegetable soup with seasonings on the market instead) 3. Cut the crayfish in half and pick out the intestines on the back.

Then add vegetable bone soup and cook until the shrimp heads turn bright red, about 5 minutes until they are medium cooked.

4. After the crayfish is boiled, remove the shells, remove the shrimps and cut them into cubes.

5 Then put the crayfish shell into the heated electric oven at 180 degrees and bake for about 3 minutes until the aroma comes out, set aside.

6. Put 15g of cream and minced shallots into the pot and stir-fry until soft. Pour in 300ml of vegetable bone soup and bring to a boil. Then add 100ml of cream and stir. Add a small amount of chopped basil and cook until it boils.

White sauce.

7. Take another pot, heat it, add fresh cream, fry the shallots until soft, add diced white mushrooms and stir-fry until soft and fragrant.

8 Add the lobster meat pieces and stir-fry. Pour in pure grain wine/gourmet wine and stir-fry again. Add the previously cooked white sauce and stir-fry evenly. Then add about 20g of Parmesan cheese and stir until it becomes sticky.

, sprinkle with a small amount of black pepper, grind it, turn off the heat, and stir-fry the lobster meat.

9 Fill the crayfish shell with the fried lobster meat, (the remaining sauce can be poured on the mashed potatoes), sprinkle with appropriate amount of Parmesan cheese, and bake in a heated electric oven at 180 for about 6-8 minutes.

The cheese melts and it's ready.

(You can add green pepper slices and bake together at the same time) 10. Potato mashed method: Chop the bacon, then fry until firm, set aside.

11. Wash the potatoes without peeling them.

Take a pot, pour enough water (the water just covers the potatoes), then add the potatoes and boil.

12Peel the boiled potatoes and put them into a basin.

Then add fresh cream and mash together with the potatoes.

13 After mashing, add light cream and black pepper and mix until mashed, then add bacon slices and mix, and the potato puree is ready.

14Put the roasted lobster, sweet yellow pepper and mashed potatoes on the plate, then take some wild rice and carrots from the vegetable bone soup for decoration, and pour the remaining sauce from the previously fried lobster, and you're done.

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