Cooking with Philadelphia cream cheese

[randy 141]

Has anyone seen the flavored Philly Cream Cheese here? Like strawberry, pineapple, etc? I've only seen the standard stuff.

[Teabird 1]

At the Edeka supermarket at the aiport they have a large selection of flavours, including one that has a picture of something brown, like breadcrumbs or something, on it. I might get it next time I'm there just to see what it is.

[Mrs Coulter 4]

@TeaBird

I am the one that made the post about double-cream philly cheese when making cheesecakes..that it is the one NOT to use.

 

you can find regular cream cheese at Kaufhof and sometimes at Penny.

[Saan 6]

 

I am the one that made the post about double-cream philly cheese when making cheesecakes..that it is the one NOT to use.

Odd...I've made cheesecakes with the Doppelrahmstufe and they turn out fabulous. I've never had it separate on me (I've cooked other things with it as well; it's particularly nice to add to mac and cheese for that extra creaminess).

[Mrs Coulter 4]

well I guess it depends what you are used to and what your expectations for the cheesecake is. I have been baking cheesecakes privately and professionally for 20 years. The double cream philly did not separate whilst baking, but after combining, the mixture tends to be more fluid. This can lead to a slightly grainy cheesecake, require longer baking times and eventually lead to cracking. Those factors also depend on the type of sugar used, whether or not it is a "speciality" cheesecakes with extra ingredients, whether you use a liquid vanilla extract or the vanilla directly from the stick (or at all) and so on. There are a lot of factors. But having baked literally hundreds of cheesecakes in my life. I still do not recommend double cream philly.

[Saan 6]

Hmm, well I haven't had problems with graininess or cracked tops either, but I certainly haven't made as many cheesecakes as you have, nor do I know how the other things you mentioned may be affecting my results.

 

I didn't see what you do recommend in this thread. Care to share? :)

[Teabird 1]

I think Danarae recommends generic 'cream cheese' which I've seen usually sold by weight.

 

so - at the risk or repeating myself, is the double cream stuff just 'original' Philadelphia or is is really double-creamy (?)

[perdido 6,083]

@saan

 

Can I PM you concerning that mac and cheese receipe w/cream cheese ?

[Mrs Coulter 4]

I use the good ole fashioned Philadelphia cream cheese and beat the mixture by hand. Use lemon peel instead of lemon juice (sometimes) and fresh vanilla.

 

But that mac and cheese recipe is making me hungry!

 

Which kind of cheesecake would you like to know about?

I also offer services through TT. I have a post somewhere (can't seem to find it) in the services offered threads and have baked for a couple TTers. The prices range between 18-30€ for a cheesecake.

 

edit: I also have references! from satisfied (and full) customers :P

[Saan 6]

 

@saan

 

Can I PM you concerning that mac and cheese receipe w/cream cheese ?

Of course you can, or you can just take a look here. :)

[perdido 6,083]

Never saw that before. Thanks Saan.

[brokenm 37]

Looking for velveeta.

[Saan 6]

 

I use the good ole fashioned Philadelphia cream cheese and beat the mixture by hand. Use lemon peel instead of lemon juice (sometimes) and fresh vanilla.

But that's what's confusing. I swear I've never seen "regular" Philadelphia cream cheese here, just the Doppelrahmstufe or the reduced fat kind. (I'm not really that picky though, I have no problem using another brand).

[Mrs Coulter 4]

speaking of velveeta cheese/wax/whatever.

my step-mother and and I used to use a crockpot and slowly melt velveeta and add salsa. Then mix it up and eat it with chips. I haven't eaten that in, hmm..about eight years. I would also like to find some velveeta to let my son do this when his friends come over. Think they would like it and it is easy for children.

 

Beyond that, there is a Mexican shop in Neuhausen that sells cheese especially for melting for dips and they have great tortilla chips as well.

[Mrs Coulter 4]

 

But that's what's confusing. I swear I've never seen "regular" Philadelphia cream cheese here, just the Doppelrahmstufe or the reduced fat kind. (I'm not really that picky though, I have no problem using another brand).

I understand. How long have you been here? For the first 4 years I was here, I had no problem

buying the regular philadelphia from Penny or Kaufhof. Lately though, I notice that some stores are only stocking the double cream. Which has, on occassion been an irritant for me. This is why I posted about it before.

But you can still find it sometimes. If not, stores like V-Markt have very similar generic cream cheese in large quantities.

 

Last month, I broke down and bought the double cream again from Minimal because I was baking a cheesecake for two other TTers at the last minute and could not be bothered to go into town to find the regular cream cheese.

 

I wasn't happy with the results <_<

[Saan 6]

Mmmmm, that's how we made queso at my house! (Sacreligious, I know!)

 

I'm sure velveeta can be found somewhere in Munich; I was able to buy it in Aachen. I think those toast "cheese" slices that are individually wrapped are basically the same thing, one could always unwrap a bunch of them. :rolleyes:

[Mrs Coulter 4]

oh..now I am getting hungry!

Does anyone else here miss the good TexMex restaurants in the States where you get free chips and white cheese dip with jalapenos in it for 1$ a bowl? yuuummy

[perdido 6,083]

Yes a lot of us do. The subject only opens up a can of worms on the true definition of TexMex

Mexican Rest.

[Saan 6]

I don't miss TexMex but I do miss NewMex! In about a month I'm going home for the first time in nearly three years and I fully intend to gorge at all my favorite New Mexican restaurants.

[Mrs Coulter 4]

take me with you Saan! Please!