masteraznchefjr
Sous Chef
yea i was thinking ofmaking cheesecake ummm wut brand of cream cheese is the best for making cheesecake? Kraft, Giant store brand, Safeway brand, other brands?
Best cream cheese to use for cheesecake
- Thread starter masteraznchefjr
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
purrfectlydevine
Sous Chef
I would be cautious of using all fat free cream cheese unless the recipe was developed with it. A friend of mine made something (wish I could remember what) and substituted fat free cream cheese for all of the cream cheese in the recipe and the finished product was runny and wasn't supposed to be. I might try using half fat free and half regular and see if you are happy with the results.
kitchenelf
Chef Extraordinaire
moved to desserts 
Otter
Sous Chef
Another vote for Philly. I've tried a few others when they were on sale and I didn't like the taste or the texture as well.
PA Baker
Master Chef
I agree with the others, master, and I learned this the hard way just this last weekend. I was trying to save a few pennies and got the store brand cream cheese instead of Philadelphia and noticed a large difference in quality. No matter how much I beat the cream cheese it didn't become completely smooth and there's definately an overall difference in taste and texture, too.
Only use fat-free if specified in the recipe. However, you can easily substitute the 1/3-less fat cream cheese for regular cream cheese in any cheesecake recipe.
Only use fat-free if specified in the recipe. However, you can easily substitute the 1/3-less fat cream cheese for regular cream cheese in any cheesecake recipe.
middie
Chef Extraordinaire
i'd go with philly to. nothing else comes close imo
Chief Longwind Of The North
Certified/Certifiable
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
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
