Full Version: Cheese Cake Lovers
Hey everyone if you all are a big cheese cake person like me and make them, you can go to kraftfoods.com/summersavings they have a $1 off coupon on 2 of the Philadelphia Cream Cheese...and you can get lots of other printable coupons on there too...
I love cheese cake and if your ever in Fishkill NY stop at the 1-84 Diner. They have the best cheese cake I've ever ate.
Although Philadelphia cram cheese is probably the best selling one in this country, it, like almost all cream cheese found in supermarkets in plastic type containers, contains gum agar, which helps keep it spreadable.
There is absolutely nothing wrong with this ingredient except that it prevents the cream cheese from fully incorporating the sugar/egg whip that precedes it in the baking method. If you look carefully, you will see the specks of it once you finish beating the eggs, sugar and cream cheese. The mixture will be more dense than is desirable.
It is best to use the kind of cream cheese that comes in 2 1/2 lb. tubes. It can be found in smaller portioned sizes as well in mort health food stores. I recommend it not because it comes from a health food store but it seems to be the only place you can purchase it.
It does not contain gum agar and will get more fluffy than any other type of cream cheese. It will fully incorporate the egg/sugar whip. This makes a tremendous difference in the baking.
I used to make two apricot or seedless blackberry cheesecakes almost every day for more than a decade for my restaurant.
Shelly
There is absolutely nothing wrong with this ingredient except that it prevents the cream cheese from fully incorporating the sugar/egg whip that precedes it in the baking method. If you look carefully, you will see the specks of it once you finish beating the eggs, sugar and cream cheese. The mixture will be more dense than is desirable.
It is best to use the kind of cream cheese that comes in 2 1/2 lb. tubes. It can be found in smaller portioned sizes as well in mort health food stores. I recommend it not because it comes from a health food store but it seems to be the only place you can purchase it.
It does not contain gum agar and will get more fluffy than any other type of cream cheese. It will fully incorporate the egg/sugar whip. This makes a tremendous difference in the baking.
I used to make two apricot or seedless blackberry cheesecakes almost every day for more than a decade for my restaurant.
Shelly
QUOTE (shelly @ Jun 4 2009, 10:20 PM) 
Although Philadelphia cram cheese is probably the best selling one in this country, it, like almost all cream cheese found in supermarkets in plastic type containers, contains gum agar, which helps keep it spreadable.
There is absolutely nothing wrong with this ingredient except that it prevents the cream cheese from fully incorporating the sugar/egg whip that precedes it in the baking method. If you look carefully, you will see the specks of it once you finish beating the eggs, sugar and cream cheese. The mixture will be more dense than is desirable.
It is best to use the kind of cream cheese that comes in 2 1/2 lb. tubes. It can be found in smaller portioned sizes as well in mort health food stores. I recommend it not because it comes from a health food store but it seems to be the only place you can purchase it.
It does not contain gum agar and will get more fluffy than any other type of cream cheese. It will fully incorporate the egg/sugar whip. This makes a tremendous difference in the baking.
I used to make two apricot or seedless blackberry cheesecakes almost every day for more than a decade for my restaurant.
Shelly
There is absolutely nothing wrong with this ingredient except that it prevents the cream cheese from fully incorporating the sugar/egg whip that precedes it in the baking method. If you look carefully, you will see the specks of it once you finish beating the eggs, sugar and cream cheese. The mixture will be more dense than is desirable.
It is best to use the kind of cream cheese that comes in 2 1/2 lb. tubes. It can be found in smaller portioned sizes as well in mort health food stores. I recommend it not because it comes from a health food store but it seems to be the only place you can purchase it.
It does not contain gum agar and will get more fluffy than any other type of cream cheese. It will fully incorporate the egg/sugar whip. This makes a tremendous difference in the baking.
I used to make two apricot or seedless blackberry cheesecakes almost every day for more than a decade for my restaurant.
Shelly
Shelly,
My Patty has for more than 30 years been making a Graham Cracker Crust Cheese Pie that is to die for. She only makes it on a few holidays, those being Xmas, Thanksgiving, Easter and the 4th of July. And once in a while for birthdays (can I say MINE)?
So - if what you say is true, it IS possible to improve on this most amazing and delectable Pie From Heaven? She does use the Philadelphia Cream Cheese. So - I'll pass on your tip and see what it gets me. Either thrown out of the house or a miracle of improvement which I would have sworn was not possible! And being as she is totally impressed with the posts and pics of yours that I've shown her, I'm sure her respect for you will gain me an even "fluffier" piece of Heaven than that to which I've been addicted to for so long! Thanks a lot!
Mike
Mike, O hope that you can find this cream, cheese. It goes under several different brand names.
If you want to just use it to spread on toast, you may find it "crumbly", not as smooth as Philie, but all it takes is to put the cream cheese in a small bowl, and work some water or milk into it with a butter knife and it will become as spreadable and smooth as Philie.
This cream cheese, plus having the eggs at room temperature, are the greatest improvements any cook can do when making cheesecake.
I do use Philie cream cheese for day to day spreading on toast just like most people but never for baking.
Shelly
If you want to just use it to spread on toast, you may find it "crumbly", not as smooth as Philie, but all it takes is to put the cream cheese in a small bowl, and work some water or milk into it with a butter knife and it will become as spreadable and smooth as Philie.
This cream cheese, plus having the eggs at room temperature, are the greatest improvements any cook can do when making cheesecake.
I do use Philie cream cheese for day to day spreading on toast just like most people but never for baking.
Shelly
wow, all that cheesecake makes me hungry, I've never had any homemade. the only cheesecake that I had and liked was from the Cheesecake Factory which I liked a lot. My Wife is a diabetic and usually has a small slice of low-card New York style cheesecake from the factory. in my area, it can also be found at BJ's Wholesale foods but we haven't been able to find the low-carb type there, has anybody seen it someplace else. Kid
yeah I think everyone loves a good cheesecake, unfortunately everyone cant make one...lol...but there are a lot of different uses for philly cream cheese...but the posted the coupons on May 11th and they only have a limited supply so hurry up and get them while the supply last.
I agree and laugh every time I hear or see an advertisement about real cheesecake and it has a gramcracker crust and not baked. Nothing beats a real baked cheese cake like I-84 diner does.
lol at the gram cracker crust...yeah there used to be an old lady at my church that made it fresh and from scratch, she always used Philly cream cheese...it was a turtle cheesecake...so good...sigh...now Im kind of missing it.
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