I wanna try Kiri too. It came pretty highly recommended from David Lebovitz recently.
I'm a philly fan all the way, but when I bake I usually use Kiri with good success. I don't care much for it to eat it straight on crackers or bagels. Kiri don't really taste bad, but it's just not Philly. That said, I know that there is a Crystal (8 oz) brand at Safestway that comes like the bar Philly. I've made many a cheesecakes, pound cakes, and cookies with Kiri and they have turned out well.
try not to get the whipped version and always use the full fat. drain the watery liquid that collects at the top when you pull back the sliver top. I use it all the time and its thick and dense. The below post is correct, dont overbeat it iotherwise it tends to become runnyedited by mushypeas on 16/05/2012
I use Philly for all cream cheese recipes, just dont mix it too much
I have a recipe that calls for normal cream cheese. The philly stuff here is spreadable so it's too soft. Has anyone used any of the other brands of cream cheese that aren't too soft?Thanks
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