Dessert - Philadelphia ready to eat cheesecake filling recipes (2023)

FAQs

How to use Philadelphia cheesecake filling? ›

Simply scoop the ready to eat filling into a graham cracker crust for a quick and easy no bake cheesecake without turning on your oven. Add your favorite toppings, such as strawberries, blueberries or chocolate chips for a delicious dessert. The cheesecake filling has no artificial preservatives, flavors or dyes.

Enjoy the original Philadelphia cream cheese flavor with farm fresh milk and real cream for a no bake cheesecake! There are no artificial preservatives, flavors or dyes. Just enjoy the delicious taste of Philadelphia Cream Cheese.

In most cases, the best way that you can fix your recipe for a no-bake cheesecake (assuming that the recipe you are following is not faulty), is adding gelatin to the cheesecake. Gelatin is a natural thickener and it is used in many recipes to help thicken sauces, custards, and other foods.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

Keep Refrigerated. For Best Quality, Use Within 7 Days Of Opening.

What's the Difference Between Baked and No-Bake Cheesecake? The key difference between baked and no-bake cheesecakes is the former's superior texture. Baked cheesecakes have a dense, fluffy, moist and smooth texture, which is not possible with the recipe for no-bake cheesecake.

An easy press-in graham-cracker crust is filled with a rich cream cheese and condensed milk filling, flavored with vanilla and lemon. After preparing, just refrigerate until set—no cooking necessary. It's a great dessert for summer when you don't want to heat up the kitchen, but it's also a classic any time of year.

Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

The reason this happens is down to temperature of ingredients – sometimes it's because the chocolate was too hot going into a cold cheesecake mixture, or some of the cheesecake mixture was too cold (such as if your cream cheese wasn't at room temp).

What consistency should cheesecake filling be? ›

Cheesecakes should be smooth, thick, creamy and rich in texture and sweet and slightly tangy in taste. Sometimes though, they come out too fluffy, too heavy or even rubbery!

If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake. However, you can swap out the sour cream for heavy cream or even full fat Greek yogurt.

When most people refer to Philadelphia-style cheesecake, experts say, they're talking about a version marketed by the cream cheese brand. New York style typically has sour cream or heavy cream in the mix. Philadelphia style doesn't. Which means it doesn't have anything to do with Philadelphia, the city.

Save time in your kitchen with the added convenience of Rich's Allen cream cheese filling. Excellent for high-volume bakeries, this product is a ready-to-use cream cheese filling, which will cut down on prep time since your staff won't have to whip it in batches.

Without the moist heat of a water bath, the custard can take on a rubbery texture. With cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water surrounding the pan will never get hotter than 212 degrees, no matter how hot the oven is.

Eggs give custards and cheesecakes their extra smooth and rich texture, but don't go overboard. In fact, adding too much egg to your recipe will cause the dreaded "cheesecake canyon" on the surface.

Cool and creamy cheesecakes are a rich, filling dessert that feed a crowd. So, usually no other dessert is needed. Best of all, cheesecakes can be made in advance, meaning there's one less thing to do on the day you're entertaining. Cheesecakes can be covered and refrigerated for up to 3 days.

Take it easy on the eggs

Over-beating your eggs is one of the quickest ways to ruin a cheesecake. Over-beating can ruin the texture and can cause cracks. To prevent this, lightly scramble each egg before adding it into your batter. Keep your mixer on low speed and stir until just combined.

The U.S. Food and Drug Administration (FDA) states that any foods made with cream cheese, including cream cheese frosting, need to be refrigerated within two hours. This includes baked goods made with cream cheese, such as pound cakes and cream cheese cookies.

The secret to testing a cheesecake for doneness: Jiggle it. Define jiggle, you say? Gently shake the cheesecake (wearing oven mitts, of course). If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it's done.

Can you freeze cream cheesecake filling? ›

You can absolutely freeze cheesecake! Most recipes for cheesecake taste even better the next day and will keep well in the freezer for up to a month.

Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. I prefer sour cream because I like the extra hit of sour tang it adds to the cake. Eggs: Three whole eggs hold the cheesecake together.

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

They aren't made in-house. In case the name didn't give it away, Cheesecake Factory desserts aren't exactly baked mom-and-pop style. All of the decadent cheesecakes are put together by baking teams in Calabasas Hills, California, and Rocky Mount, North Carolina, before being frozen and shipped all over the country.

Heavy whipping cream - The whipping cream makes the cheesecake filling light and extra creamy. Softened Cream cheese - Cream cheese is the core ingredient in a cheesecake filling. Confectioners sugar - Sugar provides the sweetness that is necessary to mellow out the tangy flavor of the cream cheese.

No-Bake Cheesecake with Condensed Milk {Without Heavy Cream} This no-bake cheesecake with condensed milk will become your go-to no-bake cheesecake. An easy, one-bowl recipe made with just 5 ingredients, including cream cheese and sweetened condensed milk.

Cheesecake Base (Cream Cheese [Pasteurized Milk And Cream, Salt, Carob Bean Gum, Cheese Culture], Sugar, Water, Tapioca Flour, Carob Bean Gum, Cheese Powder [Culture Milk, Salt, Enzymes], Whey, Natural Flavor, Butter [Cream], Lactic Acid, Salt, Buttermilk, Corn Syrup Solids, Nonfat Milk, Color Added, Natamycin [a ...

This is more common than you might think, and it might be that the cheesecake is just a bit runny. In this situation, you might wish to try refrigerating it overnight. This could help the cheesecake to finish setting, and it might be in good shape when the morning comes.

What's the Difference Between Baked and No-Bake Cheesecake? The main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake "sets" by chilling in the fridge. Whereas a baked cheesecake has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge.

Baking the crust.

Trying to bake a crumb crust for a no-bake cheesecake will make for a soggy crust, as no-bake crusts have more fat. Trying to use a baked crust (even one with less butter) means your filling will ooze into the crust and make it soggy.

What can I use to thicken a cheesecake filling? ›

Use a little flour or cornstarch.

Many cheesecake recipes contain a small amount (as little as one tablespoon) of flour or cornstarch. Turns out, this tiny addition can have big positive results.

To get cheesecake filling to firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. If you skip this step, the texture of the cheesecake will be more like mousse. Obviously, the goal is to create a firm cheesecake filling, similar to a baked cheesecake filling.

The easiest way to thicken up cream cheese frosting is to pop it in the refrigerator. As the fats from the cream cheese and butter cool, the frosting will change consistency and become much thicker. No extra powdered sugar required!

For the creamiest, smoothest cheesecake, use room temperature eggs, as they will combine with the other ingredients in your recipe far more easily when the “chill” has been lifted.

Always prebake your crust before filling it with the cheesecake filling. Even if the recipe doesn't call for baking the crust first, place it in the oven for about 10 minutes. This will keep it perfectly crispy and ready for a delicious filling.

To avoid lumps, always soften cream cheese at room temperature for about 1 hour before mixing. If the cream cheese isn't softened before mixing, the cream cheese won't be smooth after blending. And the secret is to constantly cleaning the side of the bowl while mixing.

Mix 1 tablespoon (25 grams) of cornstarch into the frosting. If it is still too runny, add a little more. Continue to add cornstarch until you are happy with the texture. Avoid adding more than 1/2 cup (62.5 grams) of cornstarch per 8 oz (226 grams) of cream cheese.

A water bath is a pan of heated water that surrounds the pan with your cheesecake. It acts as a buffer for heat so your custard bakes gently and evenly. If you want to be cheffy about it you can call a water bath a bain-marie.

If your cheesecake has already been cooked and cooled you can recook it on low heat in the oven. Low heat is best to ensure that you do not burn or scorch the edges of the cake. To recook your cheesecake, either place it in a water bath or put it back in the oven directly on the rack.

I think cheesecake is better with cream cheese rather than mascarpone, cream cheese has a slight acidic tang which compliments the cheesecake beautifully. With Mascarpone being made from whole cream, it's much richer and creamier.

Why do you put sour cream in cheesecake? ›

Sour Cream and Cheesecake

Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

It comes packaged in a 24.3 oz. resealable tub to help lock in flavor. Make cheesecake in two minutes with Philadelphia No Bake Cheesecake Filling. Simply scoop the ready to eat filling into a graham cracker crust for a quick and easy no bake cheesecake without turning on your oven.

It's delicious eaten as is right of the tub or you can modify it with different flavors. I've added a can of pumpkin pie filling to it to use as a dip for cinnamon and sugar backhoes I've added key lime and it always retains its consistency and is easy to work with.

A water bath, also known as a bain marie, is simply a pan of hot water that protects your delicate cheesecake while it's baking in the oven. This method not only helps the cheesecake not crack on top, but also ensures the cheesecake will come out smooth and creamy.

You can absolutely make a cheesecake without a traditional water bath. The traditional water bath provides two elements: a steamy, humid oven environment that prevents your cheesecake from drying out on top and insulation for protecting the cheesecake from drastic temperature changes.

First is that they are overbaked and dry. Dry cakes just don't have the moisture needed to stick together in a single piece. For cheesecakes, it's important to make sure you don't overbake them. Split tops also can occur as the cakes cool.

To avoid lumps, always soften cream cheese at room temperature for about 1 hour before mixing. If the cream cheese isn't softened before mixing, the cream cheese won't be smooth after blending. And the secret is to constantly cleaning the side of the bowl while mixing.

The easiest way to thicken up cream cheese frosting is to pop it in the refrigerator. As the fats from the cream cheese and butter cool, the frosting will change consistency and become much thicker. No extra powdered sugar required!

Can I leave cream cheese out overnight to soften? ›

It is not recommended that you leave cream cheese unrefrigerated overnight, or longer than two hours. Cream Cheese can spoil quickly and bacteria can begin to grow on soft cheese after only two hours at room temperature.

The flavor is tangy and balanced.” Scaff-Mariani points to the high silkiness and low moisture content of Philadelphia relative to other brands. “It mimics the consistency of butter in a lot of ways,” she says. In addition to using it for cheesecakes, she has also tried it in macaron fillings and in cookies.

2. Cakes and bakes. While other dairy products like yogurt or buttermilk can be used within a cake batter, cream cheese is best reserved as a topping. If you don't have enough to make a full batch of frosting, dollop a small amount onto cupcakes before baking, which results in a deliciously soft, embedded icing.

Cream cheese is a great source of vitamin A, low in lactose, and a good source of antioxidants. It may also have probiotic effects.

According to the FDA, cream cheese frosting and icing, as well as other foods that contain cream cheese, need to be refrigerated within two hours.

Curious about how long cream cheese can safely sit out at room temperature? Food safety experts with the U.S. government say that 2 hours is the max that cream cheese should sit at room temperature. Other experts recommend no more than 4 hours.

Prepared cheesecake can be stored in the fridge for 3 to 4 days, per USDA food safety recommendations. We suggest storage in an airtight container, so it doesnt absorb any fridge odors.

What Causes a Lumpy Batter? Cheesecake calls for a lot of cream cheese, which tends to be the main reason behind the lumps in your batter. In order to keep this from happening, simply make sure that your cream cheese blends in smoothly with the rest of your batter.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit.