Cream cheese dilemma - Please help | ExpatWoman.com
 

Cream cheese dilemma - Please help

53
Posts
EW NEWBIE
Latest post on 06 March 2011 - 15:14

WHich type of cream cheese do you ladies use in making cheese cakes? I have searched and searched and have only found either cream cheese spreads (which apaprently won't hold in the cake) or Marscoporne cheese which is very very expensive. Where can i find normal, full-fat cream cheese in Dubai?

I hope someone would get me out of my dilemma as I have promised DH today I will be making a lemon cheesecake for him :)

Thanks in advance

437
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EW EXPLORER
Latest post on 06 March 2011 - 16:03
I make Nigella's and have used the tubs of spreadable cream cheese as they didn't have the block and it was perfect. It's very simple and delicious.
1579
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EW EXPERT
Latest post on 06 March 2011 - 15:59
Thank you everyone. I am planning to make the no-bake version. On another note, should i add gelatin to ensure firmness? the recipe i have does not call for it but i just want to be sure. thanks The bigger the cake the more firmness you want so if you are planning on doing a 30cm cake or one that is very deep gelatine may help but if you are using a smaller tin or making individual serves I would stick to the receipe. We need Suki, Stovetop or WaxMuch for a definitive answer...
53
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EW NEWBIE
Latest post on 06 March 2011 - 15:55
Reminds me of the Andrex thread. Really? I fail to see the similarities between cheesecake and toilet rolls though!
1511
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EW EXPERT
Latest post on 06 March 2011 - 15:52
Reminds me of the Andrex thread.
53
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EW NEWBIE
Latest post on 06 March 2011 - 15:46
Thank you everyone. I am planning to make the no-bake version. On another note, should i add gelatin to ensure firmness? the recipe i have does not call for it but i just want to be sure. thanks
95
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EW NEWBIE
Latest post on 06 March 2011 - 15:40
If it's a baked cheescake the (full fat) Philly in tubs is fine, but I think for a non-baked one (where you just combine ingredients and chill) the block is better.
577
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EW GURU
Latest post on 06 March 2011 - 15:27
Spinneys Springs Town Centre has most varieties of Philly in tubs and blocks, regular, spreadable, light and no-fat. Choithrams Springs Village usually has a reasonable selection too, including the regular Philly, but not always.
1579
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EW EXPERT
Latest post on 06 March 2011 - 15:24
Philadelphia cream cheese which you have to blend with a whisk to soften it. What about the whipped Phily cheese? The amount of whipped that you would need to make a cheese cake would be very expensive and possibly watery after combination. I would stick to the blocks.
53
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EW NEWBIE
Latest post on 06 March 2011 - 15:24
Philadelphia cream cheese which you have to blend with a whisk to soften it. What about the whipped Phily cheese? The only Philly cheese I have seen in the supermarkets here is the spreadable one which apparently will ruin the cake so don't want to risk it. :(
53
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EW NEWBIE
Latest post on 06 March 2011 - 15:23
Thanks CycloneT:)
1579
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EW EXPERT
Latest post on 06 March 2011 - 15:22
There is block Philli cheese (wrapped in silver paper) in the imported fridge section at Lulu Al Barsha.
457
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EW EXPLORER
Latest post on 06 March 2011 - 15:22
Philadelphia cream cheese which you have to blend with a whisk to soften it. What about the whipped Phily cheese?
53
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EW NEWBIE
Latest post on 06 March 2011 - 15:21
Thanks Littleone. Do you remmeber which sueprmarket did u buy it from? I can't find it in the cheese section of almost all big supermarkets.
353
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EW EXPLORER
Latest post on 06 March 2011 - 15:21
Apparently there is not a lot of activity on the foodie forum so i will post my query here. WHich type of cream cheese do you ladies use in making cheese cakes? I have searched and searched and have only found either cream cheese spreads (which apaprently won't hold in the cake) or Marscoporne cheese which is very very expensive. Where can i find normal, full-fat cream cheese in Dubai? I hope someone would get me out of my dilemma as I have promised DH today I will be making a lemon cheesecake for him :) Thanks in advance Droooool :)
1050
Posts
EW OLDHAND
Latest post on 06 March 2011 - 15:19
I always use Philadephia cream cheese the one in the wrapper, definitely not spreadable, but I havent made one for a long time so havent been looking for it.
 
 

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