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Cooking with cream cheese

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rockinrocker
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Joined:	21 Sep 2007
Location:	Los Angeles, California USA
Posts:	11

Posted: 25 Jan 2008 02:47 pm

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Has anyone used the Philadelphia Neufchatel cream cheese to bake with? Any recipes? I hear tastes the same as the regular Philadelphia cream cheese.

zenobia
Distinguished Member

Joined:	19 Apr 2006
Location:	Awesometown, Colorado USA
Posts:	3588

Posted: 26 Jan 2008 06:01 pm

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i always thought they were the same...

trimB
Distinguished Member

Joined:	9 Jan 2006
Location:	Washington, DC, USA
Posts:	1598

Posted: 27 Jan 2008 11:24 am

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Taste is very similar, but there is less milkfat than regular cream cheese. Because of this you will probably get slightly different results if using this as a substitute in, say, a cheesecake. Other baked goods won't have quite such an impact (ie cheesecake swirl brownies).

Do you have a specific recipe in mind that you'd like to substitute with? I'd be interested to hear your results if you do any experimenting! :smile:

zenobia
Distinguished Member

Joined:	19 Apr 2006
Location:	Awesometown, Colorado USA
Posts:	3588

Posted: 27 Jan 2008 12:17 pm

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so is it basically the "light" version? if that's the case, it's usually the only one i use when cooking or baking- i find that the lighter one is easier to work with.

rockinrocker
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Joined:	21 Sep 2007
Location:	Los Angeles, California USA
Posts:	11

Posted: 28 Jan 2008 05:31 pm

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If ur really trying to watch what u eat, but u love Philadelphia Cream Cheese u should try the 1/3less fat Neufchatel Cheese. The taste is the same as the original so u wnt tell the difference.

Has n e one tried it yet? how do u like it?

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