what cream cheese can i use to make cheesecake?

Question

also any recipes will be great, i need to make a cheesecake for 6-8 people thanks

Answer 1

Any brand of cream cheese is ok I use Philadelphia


STRAWBERRY MARBLED CHEESECAKE

Crust:

1/4 cup butter, melted
1 cup graham cracker crumbs
3 tablespoons sugar

Cheesecake:

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
10 ounces frozen strawberries (thawed), in syrup
1 1/2 teaspoons cornstarch

Puree strawberries and cornstarch in blender. Heat in a saucepan over medium heat until thickened, then cool. Combine melted butter, graham cracker crumbs and sugar; press onto bottom of 9-inch springform pan.
Bake at 350 F. for 10 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour half of the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into the pan then add the remaining strawberry mixture by spoonfuls. Swirl the mixture with a knife until it resembles a marbled effect. Bake at 300 F. for 50-60 minutes or until set. Allow cheesecake to cool then remove from rim of pan. Chill overnight before serving.

Serving Size: 12

Answer 2

You can use regular cream cheese, low-fat cream cheese, neufchatel cream cheese, or ricotta for any of the recipes you want to cook with. The ricotta will give it a different texture, however. Most recipes will feed 8 -12 people, remembering that cheesecake tends to be very rich and a little goes a long long way!

Chocolate Cheesecake

1 box chocolate wafers, crushed
1/3 cup melted butter

3 8 oz packages cream cheese
1 cup sugar
1 T vanilla
1 cup sour cream
2 eggs
1 12 oz package semi sweet pieces, melted

Topping:

1 cup sour cream mixed with 1 Tsp vanilla, fresh strawberries

Preheat oven to 375 degrees. Add melted butter to chocolate crumbs and press into an 8 or 9 inch cheese cake pan. Refrigerate. Blend eggs, until frothy and add vanilla and sugar. While beating add sour cream and melted chocolate. Pour into crust and bake for 1 hour, or until center is puffed but still jiggles slightly. Remove from oven and let cool. The cake will fall. When cooled top with sour cream mixture. Spoon strawberries (mixed with sugar and mashed) over individual servings.

Answer 3

I've never used fat free cream cheese or omit the sugar for a cheesecake. Cheesecake is a dessert which is suppose to be sweet, so it will require sugar. I'm not quite sure if you can use whey protein instead. If you must choose between one, I suggest you try making your cheesecake with the fat free or low fat cream cheese. I don't know the taste differs but it probably won't be as rich or full flavored so try adding some flavorings like more vanilla or if your making a flavored cheesecake, then more whatever flavor your using. As for the sugar, why not use a sugar alternative like stevia? If not then try subbing half the white sugar with honey.

Answer 4

Philadelphia

Answer 5

Philadelphia

Answer 6

you can use n e kind really but the best would be traught its really goood and it also comes with an awsome recipe for cheesecake too! hope this helps u some

Answer 7

Philidelphia

Answer 8

Philadelphia Cream Chesee is the best =)

Answer 9

any, although I prefer low-fat or regular. if you want to reduce fat and calories consider using some fat free cottage cheese blended until smooth (no lumps) in replacement of SOME (not all) of the crean cheese in your recipe

Answer 10

any brand.....go for the best{do not worry about low fat/nonfat] Go to food network.com they have hundreds of recipes for cheese cakes........from complicated to easy....