I have a question about the ingredient "cream cheese, softened and cut into small pieces" on the recipe "Raspberry Custard Cups" from SLD. Is generic cream cheese like Philadelphia fine? Or do I need something higher-end?
amysarah is a trusted home cook.
I've never done this exact recipe, but have made plenty of cream cheese custard pie/tart fillings, cheese cakes, etc. and Philadelphia brand (or equal) is perfectly fine.
Miranda is a contributor at Food52.
As with anything, the best quality you can afford is always best, but Philadelphia should work just fine.
Chances are that the recipe was tested with Philly CC. Cream cheese as we know it is an American phenomenon and that Philadelphia is the oldest company in the market making it-- since the 1850's, according to Kraft (currently owner of the brand). I know that there are some issues with gums -- no doubt not in the recipe 150 years ago, but unless the recipe specifies a brand, it's probably the right choice. (And I wouldn't call it generic -- that term goes to the store brands.)
i just made this recipe last night and used store brand low fat cream cheese. it came out fabulous!
Please enter a valid email address.
Well played. You deserve a cookie.
What to eat when the prospect of turning on the oven feels dangerous
Our Fall 2016 Cookbook List
Picnic-Sized Foot Net Covers
Vintage Southern Spice Cake
Shop the Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.