massive slab of cream cheese

[nudnikit]

I accidentally bought a massive slab of cream cheese. I had thought it was individually packed in normal size containers but it's one big plastic bag full of cream cheese.
What's the best way to use it/store it so it doesn't go to waste?

How massive is massive (i.e. in weight)?

Massive bag of fresh bagels?!

I've frozen cream cheese before and it doesn't come out brilliant (separates a bit) but was still great for cooking. The tub was already open though so you may have more luck if you freeze a larger batch at once.

Recipes:
Cheesecake
Chicken and mushroom stroganoff

Are you in the uk and, if so, where did you buy a slab of cream cheese? Philly and similar are so wet, I'd love to get some American textured firmer cream cheese.

Divide in smaller blocks, wrap well, freeze and use in cooking. You could put some in really small blocks to add to sauces for just a bit of creaminess. Any left make a baked cheesecake….nigella basque cheesecake

@Augend23 2kg

Not UK. But this is Philly brand so should be the same

I would use 600g on a baked chocolate cheesecake.

I have a recipe for one with 600g cream cheese, 400g chocolate, 4 eggs and some sugar and vanilla I think which makes up the filling which I can dig out if you wanted.

Smoked salmon and cream cheese sandwiches (or bagels as above) would probably use another 400g?

And then slice, wrap in greaseproof and package further thoroughly then freeze for the rest.

NGL I am in love with the idea of being able to buy 2kg of cream cheese !

Give some to friends.

@Augend23
Yes please!
Bagels are prohibitively expensive here and smoked salmon even more so. Cheese too (but not as bad) which is why I thought I was getting a bargain with my 2kg slab!
Cheesecake however would be perfect!

@nudnikit From reading American recipes their Philadelphia is much firmer and comes in foil wrap. UK Philadelphia comes in a tub and is much more of a spreadable texture. I don't think you could 'slab' Philly here. There was a whole thread a while ago about sourcing thicker cream cheese in the UK and I thought you'd found the answer but you're not in the UK so no help for this quest

Definitely agree on making a big cheesecake. What a delicious problem to have!

Basque cheesecake is easy to make and uses loads

Recipe attached. It's from an American cookbook so it was covered in my amendments to cope with things like the lack of Graham cracker crumbs and cup measures etc.

Oh, I know what you mean. You can actually get both here - depends on what's in stock!

You need to make a carrot cake with cream cheese frosting!

Cream cheese frosting is eliiiiiiite! So yes to making this for cake or just for a bowl to spoon from the fridge haha.
Cheesecake
A linguine style salmon cream cheese white wine pasta
A dip for flipping on Doritos and chilli

A cheesecake sounds good.

warm through & add stronger cheese to make a cheese sauce (add mustard YUM)

alternatively a massive load of crackers & beer/wine!!

oh what a problem to have!!

Chop up, put in bags and freeze.

Cheese cake
Creamy salmon pasta
Fish pie
Creamy mushroom pasta
Creamy bacon pasta
Cheese sauce - lasagne, cauliflower cheese, macaroni cheese,
Spinach & cheese quiche

Carrot cake & cream cheese icing
Nigella's chocolate Guinness cake!

Does block cream cheese like this still melt well? Because I tend to toss bits of left over cream cheese into pasta sauces to add creaminess or just to create a sauce. Eg one we used to do a lot was fried onion, garlic, bacon, mushrooms - stir through cream cheese and viola, it was done. I posted that under a different user name years ago and another poster tried it and came on to say her DH now loved me!

SO I'd be inclined to freeze it in portions for whipping out for making cheat cheese sauces. But only AFTER I'd made the cheesecake suggested above!

I also use cream cheese for tarts. I use ready rolled puff pastry, score edges and cook for 10 minutes or so to get it risen and brown, then bash down the middle.

Meanwhile, I mix cream cheese with one egg yolk, a bit of grated parmesan (if I have it), a dollop of mustard (also used various pestos if that's what I had in) and whatever herbs seem appropriate on the day. I then smear this all over the tart base. I then top with whatever it is I want the tart to be - usually something like pancetta and leeks that I've fried off before but have also done it with charred spring onions and frozen peas or with caramelised onions. I keep meaning to try it with something like tomatoes that have been slow roasted and at some point I want to do it with aubergine and feta cheese on top! . Top with a bit of parmesan and back in oven for 10 minutes. V popular dinner around here and relatively easy for me.

I do what @SpaceOP said for a quick sauce
Just made a pasta bake actually with a tomato/veg/smoked paprika sauce and added in some left over cream cheese

Fantastic tips and advice
So my plan this weekend is to make a cheesecake. PLus we have quite a bit of leftover pasta to use up so will make a creamy pasta bake.
Then will freeze the rest to use in cooking.

This!! Delish!! Also you can make all kinds of dips with it, or my fav, just with some sweet chilli sauce and crackers

Just made a basque burnt cheesecake with almost a kilo of cream cheese and a bit of greek yoghurt instead of creme fraiche/sour cream. Omg!! Amazing!!! My teena have already demolished a fair chunk! I may just make another (it was soooo easy) and take it into work next week- and that's my 2kg gone!