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Forum
-> Household Management
-> Kosher Kitchen
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amother
OP
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 Tue, May 11 2021, 10:06 pm
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When a cheesecake recipe calls for cream cheese which kind am I meant to use?Whipped or block? Are they interchangeable?
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hodeez
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Tue, May 11 2021, 10:06 pm
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Doesn't matter you will whip it any way
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egam
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Tue, May 11 2021, 10:10 pm
For a baked cheesecake I use whatever I have on hand. Never noticed a difference.
For no bake, I would probably stick with block.
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Amarante
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Tue, May 11 2021, 11:18 pm
If a recipe specifies cream cheese, it means block cream cheese.
If you want the best results in baking you need to follow directions for ingredients and weights as written. Regular dishes can be modified but baking recipes are very much like chemistry in terms of how the ingredients react to create the best result.
The classic New York style cream cheese cake is made with block cream cheese.
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lucky14
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Tue, May 11 2021, 11:26 pm
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Block. Not sure what would happen if you used whipped but the recipes mean for you to use a block of cream cheese.
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jflower
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Tue, May 11 2021, 11:32 pm
Wow. I'm very surprised by some of these answers. I've always used whipped cream cheese in my cheesecakes and they come out great. I thought it would be too difficult to use the mixer on a block of cream cheese so I began to use the whipped cheese and never had a reason to change.
Also the whipped cream cheese comes in the reduced fat version and that's what I prefer to use.
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Amarante
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Tue, May 11 2021, 11:58 pm
It’s not difficult to use block cream cheese. For best results, baking recipes generally specify ingredients at room temperature. You don’t cream butter straight from the refrigerator. The exception is when you are making pie crusts or puff pastry which need the fat to be cold so that it forms layers which gives it the flakiness of really good pastry. And cookie dough should be refrigerated after mixing amd even after placing on cookie sheet for best results.
The iconic New York style cheesecake is made with full fat block cream cheese. Maybe people have gotten used to commercial cakes that use cheaper ingredients and produce a less sublime cheesecake.
Amd for best results, bake the cheesecake in a Bain Marie (water bath) as this produces the creamiest end result.
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smile18
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Wed, May 12 2021, 12:07 am
I only use the whipped cream cheese even for recipes that ask for block.
Only had good experience
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Frumwithallergies
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Wed, May 12 2021, 12:15 am
| Amarante wrote: | It’s not difficult to use block cream cheese. For best results, baking recipes generally specify ingredients at room temperature. You don’t cream butter straight from the refrigerator. The exception is when you are making pie crusts or puff pastry which need the fat to be cold so that it forms layers which gives it the flakiness of really good pastry. And cookie dough should be refrigerated after mixing amd even after placing on cookie sheet for best results.
The iconic New York style cheesecake is made with full fat block cream cheese. Maybe people have gotten used to commercial cakes that use cheaper ingredients and produce a less sublime cheesecake.
Amd for best results, bake the cheesecake in a Bain Marie (water bath) as this produces the creamiest end result. |
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jflower
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Wed, May 12 2021, 12:56 am
| Amarante wrote: | It’s not difficult to use block cream cheese. For best results, baking recipes generally specify ingredients at room temperature. You don’t cream butter straight from the refrigerator. The exception is when you are making pie crusts or puff pastry which need the fat to be cold so that it forms layers which gives it the flakiness of really good pastry. And cookie dough should be refrigerated after mixing amd even after placing on cookie sheet for best results.
The iconic New York style cheesecake is made with full fat block cream cheese. Maybe people have gotten used to commercial cakes that use cheaper ingredients and produce a less sublime cheesecake.
Amd for best results, bake the cheesecake in a Bain Marie (water bath) as this produces the creamiest end result. |
Thanks for this explanation! Who knew?
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