Can you tell me the brand of cream cheese you use when you do a cheese cake ?

[Summerfruit]

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phillidelphia. leave it out of the fridge for a while to soften up a bit, easier to work with then.

Philly

or a combination of philly and marscapone

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I use supermarket branded cream cheese, last week I made a white chocolate and baileys cheesecake which needed 600g, so if you buy Phillidelphia then it ends up being quite expensive. Think Sainsburys was about 69p per 300g.

Honestly, you cannot tell the difference (I have used Philli before).

I do a lot of homebaking and desserts and it will work out fine.

not salted ? What do you mean ?

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I often use Quark.
Surely philly is salted?

philly does contain salt, yes. Is that a problem ?

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yes, I do philly and marscapone. No, you think it will taste funny but it doesn't. I find them too rich now .

Philadelphia, or own-brand equivalent.

I usually do half-and-half Philly and Philly-light.

or is it mascarpone? think that spelling looks right

sf, the salt is not really obvious once you have added the other ingredients. Cheesecake filling isn't meant to be overly sweet anyway, it has a slightly savoury background flavour

Tr the quark, it's much lighter. I'd reccomend finely grating lemon zest into it too.
Is it just a plain cheesecake?

mascarpone looks right to me too.

own brand philly equivalent

the salt doesn't taste funny, no funnier than using normal salted butter in a sponge cake.

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Does look nice in the book.

oh go on, post the recipe and we'll have a mass MN cheesecake bake

like cook-a-long-a-Gordon

hate to say this, but I've had very mixed experiences with nigella's cheesecakes.

good luck!

(I use tescos own, fullfat)

125g digestive biscuits
75g soft butter
300g cream cheese
60g icing sugar
1 tsp vanilla extract
1/2 tsp lemon juice
250ml double cream
1 x 284g jar St Dalfour Rhapsodie de Fruit Black Cherry Spread

1. Blitz biscuits in food processor and add the butter and whiz again.
2. Put the mixture in a 20cm springform tin, pressing up the sides to form a slight ridge.
3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
4. Lightly whip the double cream and fold it into the cream cheese mixture.
5. Spoon the cheesecake filling on top of the biscuit base and smooth. Put in the fridge for 3 hours or overnight.
6. When you are ready to serve, unmould and spread the black cherry over the top.

i was going to make this this weekend
have ordered all ingredients for tonight
yummm