I have succesfully used Spartan brand and had a great end product. But I too usually use Philly. I tried using no-fat and lo-fat cream cheese and it ruined the texture.
Surprisingly, one time I ran out of cream cheese while making the filling and substitued an equal amount of strained cottage cheese that I pushed through a fine, wire-mesh sieve. The cheesecake texture was unchanged. But the flavor was a bit more tangy, though very good.
Remember, there are cheesecakes made from cream cheese, ricotta cheese, and a host of others, depending on the desired results, and whether you're making a desert or a side dish. We are all most familiar with either the Hollywood, or the New York style cheescakes. Do a bit of searching, and you will find more kinds of cheescakes than you would know what to do with. That little cookbook I have gave me just a hint of what's out there. And it has only about 30 recipes.
Seeeeeya; Goodweed of the North
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