Cheescake recipes. Do they all use cream cheese?

[flobadob]

I was looking up a couple of cheesecake recipes as I'm thinking of making a Baileys one. They all seem to use Philadelphia cream cheese for the mixture. Is there a different recipe to this as it seems a bit like cheating?

[Buenchico]

Philadelphia is little more than a brand name for cottage cheese, so I can't really see where the cheating comes in. (After all, you're bound to need some type of cheese in a cheesecake!). However you could always use Quark:
http://www.bbcgoodfoo...48/baileys-cheesecake

Chris

[pastafreak]

There are two types of cheesecakes-baked and chilled. Baked use ricotta or similar cheese. Chilled will use Philly or mascarpone along with cream.

There are loads here- http://www.bbcgoodfoo...avourites/cheesecake/

[pastafreak]

I should have said-it's not cheating-just a different method-and it makes a lighter textured cake.

[bednobs]

philly is not cottage cheese chris! It's cream cheese

[flobadob]

I just thought there would be more to it than open Philadelphia, pour in Baileys and fanny's your aunt.

[society]

You could also use tofu to replace the cream cheese. I use it sometimes and my guests could never tell the difference.

[Buenchico]

Bednobs:
I've never really been able to tell the difference between cream cheese and cottage cheese ;-)
When I was a lad (a very long time ago!) the grocery shops in Ipswich used the two names as interchangeable!

[society]

Chris, cottage cheese is lumpy while cottage cheese is smooth and creamy.

[mike11111]

"and fanny's your aunt."
LOL. That was always a riposte to the expression, "Bob's your uncle". I know the historical reference to the latter, must have a look sometime and see if there is an equal historical reference to the former. In other words, I know who Bob was, but who was Fanny? (Please don't say Cradock, or By Gaslight)

[mike11111]

"Chris, cottage cheese is lumpy while cottage cheese is smooth and creamy."
Care to rephrase? Bit confused.com here.

[society]

Thanks mike. I don't mind correction, I welcome it from anyone.

I think at night times my eyes are very tired and cause me to make silly mistakes. Last night I mistook a word on Wolf's post for a different. It was such a silly error, and no one joined the thread after I posted my nonsense.


Sorry Chris! I meant to write - Cottage cheese is lumpy while cream cheese is smooth and creamy.

[flobadob]

I assume fanny would be bob's better 'alf.

[mike11111]

Very plausible, but have just googled the 3rd Marquess of Salisbury (Bob) and his wife was called Georgina. I will have to dig deeper.

[flobadob]

Back to the cheesecake thing. I see the quark and marscapone and gelatine recipes there and it sort of makes me realise I should have just kept my trap shut and went and got a packet of philly, which I prob will just do. At least for my first attempt.

[mike11111]

Probably a wise decision. It's like when people post questions asking for a recipe for soup. My recipe, reprinted below, doesn't always go down well.

1) Go to supermarket
2) Locate canned goods shelves
3) Remove can of desired flavour, take to checkout and pay.
4) Go home,open can and pour contents into microwaveable bowl
5) Heat on high for 3 mins, stand for 1 min, season according to taste and eat.

[society]

LOL @ Mike. Are you living by yourself? :-)

[cantatrice]

I was taught to use curd cheese and single cream but am not sure if curd cheese
is still around. It certainly made for a wonderful cheese cake.

[alinana]

Yes Cantatrice, you can still buy curd cheese which is a medium fat soft cheese (smooth). I get mine for my cheesecakes from the cheese counter at Sainsburys and they weigh out the exact amount you need.