Block cream cheese. Where to buy?

[Paulineski]

I'm making (or rather hoping to make) a cheesecake from an American recipe book. Please tell me where I can buy the "block" cream cheese in England, rather than the "spreadable" stuff. They aren't the same (although I've seen people claiming they are in a zombie thread on this very topic) — aamongst other things, the spreadable version is 23% fat whereas the true original block version is 30% fat.

The American lady who gave me the recipe said she mistakenly used the spreadable version once and it wasn't the same at all.

I've looked at Sainsbury's, Ocado, M&S and Waitrose with no luck.

If I can't get the block cream cheese I wondered if mixing mascarpone with the spreadable Philadelphia would work—has anyone tried this?

I bought some yesterday just for reference... the texture is better although not as solid as the old-style Philadelphia. I did find it quite salty to taste so not sure how it would work in the cheesecake. (And I am also a salt lover!)

And my town has a Waitrose! I will try this out; thank you.

Again, I think this is more like a cottage cheese — not quite right for this type of cheesecake.

Whoops, forgot to tag @Whiskeypowers directly above.

I’ve just had the Paulson Breton off the back of this thread. It’s slightly firmer but not old style Philly firm (and not worth the difference in price imo)

Im putting my money on the Waitrose triple cream cheese as being the stuff you want.

www.everydayhealthyrecipes.com/polish-cheesecake-sernik-recipe/

I’ve used it to make this sort of cheesecake

it doesn’t taste like cottage cheese btw !

I think you're right. I will head to Waitrose before my next baking adventure and if that one doesn't turn out I will try some variation of @Whiskeypowers Polish cheesecake! (I think the Italians do something similar with ricotta, for which I have yet another recipe.(

First part of this message was addressed to @Lemonblossom

This is the Italian cheesecake recipe I mentioned in case anyone would like to try it.

delsole.co.uk/ricotta-and-almond-cake-with-vanilla-honey-and-very-berry-syrup/

I also have an American recipe, supermoist coconut cake, which requires BLOCKS of philadelphia, it specifically says not tubs as it's not solid enough, so i too have been hunting this produch. I don't know if this helps but French brand Elle & Vire do blocks of cream cheese, I know its expensive 1kg block on Amazon UK is, I think, £24-00 Inc p&p.
But if you search Google there are other uk retailers selling it at varying prices ranging from £15 upwards. Also amazon sell cream cheese powder (similar concept to milk powder) I've seen somewhere online where somebody (from the USA I believe) recommended adding the powder to the UK tubs of philadelphia, or other brands of cream cheese to make it more like the blocks in both fat content and consistency.
The only other brand I've seen that was recommended was kiri cream cheese.
Hope this helps everyone with the same issue.

Hi @Paulineski did you find it?!

I’ve just run into the same problem - trying to make this and needs the block cream cheese and I’ve bloody bought the regular one! sallysbakingaddiction.com/lemon-blueberry-layer-cake/

You'll be fine as the cream cheese is only needed for the icing in your recipe. Just use a recipe that calls for the new-style cream cheese for that part.

Nigella’s express cheesecake always sets, probably because it has whipped cream added (and a little lemon juice). Perfect every time (and always a crowd-pleaser)

Curd cheese from the deli?

I just tried the Paeson Breton (as suggested upthread), on a bagel. Yecchh it is so salty!

The Norwegian brown cheese isn't the same thing as block cream cheese. I'm pretty sure it would be too hard to make a cheesecake with. It is absolutely delicious though, thank you for reminding me of it: Gjetost, I think it's called.

Being diabetic and on a Keto (low carb) diet, cream cheese comes up a lot in recipes. Most are American recipes, as they do Keto much more there.

I have found this quite helpful .
https://www.wholesomeyum.com/tag/cream-cheese/

I’d message the philly facebook regarding the brick cream cheese , they said they have given up them 10 ten yrs ago due to marketing reasons (low demand)
really sad to see it go🥲

This is what we used to do. One pint of milk that's 'gone off' and is separating into curds and whey. Tip into a muslin cloth and hang over sink, overnight, to drain off the whey. You now have cream cheese.

Maybe try a kosher shop if there's one near you?

Hi, you're probably not going to see this however could you, if possible, provide a picture of the one that you get from Aldi. Thank you so much if you can :)

I'm in Ireland, but I've checked and this is sold in UK too.

A great tip that I found from a French baker, is to put the cream cheese in a sieve over a bowl, in the fridge, the night before you want to use it. Any excess liquid drains off, and you're left with a thicker cream cheese more like the block.

https://longleyfarm.com/products/full-fat-yorkshire-cream-cheese

available in lots of places online for deliver but cheaper if you can collect from the actual farm

I came here to suggest the Longleu farm one too. I haven't tried it but remember a thread on Reddit singing it's praises.