Natwerk Designs

Substitute for Cream Cheese?

I have a lot of recipies that call for cream cheese, which i do not like. Does anyone know a good substitute, besides another cheese (like marscopone or ricotta, which i don't like either). I already put a request into Kraft Kitchens, and they said they didn't know. Thank you in advance!!

Public Comments

1. sour cream or plain yogurt. They aren't as thick though so it may change the texture.
2. Use plain yogurt, but do this first: put it in a coffee filter sitting in a strainer. Let it sit in the fridge for a couple of hours. The excess moisture will drain out for the consistency you want. Healthier, and great flavor.
3. yogurt and sour cream are good choices you can also check the vegetarian selections as they are often a poor imitation and may be different enough to be palatable for you.
4. Cottage cheese can work really well (the creamier texture with less curds). And Neufchatel Cheese is substituted for cream cheese... Try this: Lemon-Cottage Cheese Cheesecake Prep Time: 20 min Total Time: 4 hr 20 min Makes: 12 servings 18 NABISCO Zwiebacks, finely crushed (about 1-1/2 cups crumbs) 1-1/2 cups sugar, divided 1 tsp. ground cinnamon 1/4 cup (1/2 stick) butter or margarine, melted 3 cups BREAKSTONE'S or KNUDSEN Cottage Cheese 1/4 cup flour 4 eggs 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/2 cup half-and-half 1 tsp. grated lemon peel 1 Tbsp. lemon juice PREHEAT oven to 325°F. Mix cracker crumbs, 1/2 cup of the sugar, the cinnamon and butter until well blended. Reserve 3/4 cup of the crumb mixture for topping. Press remaining crumb mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min. PLACE cottage cheese, remaining 1 cup sugar and the flour in blender or food processor container; cover. Blend until smooth. Add eggs, 1 at a time, blending well after each addition. Add remaining ingredients; cover. Blend well. Pour into crust; sprinkle with reserved crumb mixture. BAKE 1 hour or until center is almost set. Run small knife or metal spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or until chilled. Store leftover cheesecake in refrigerator. *************************************** Heavenly Dessert Cheesecake Preparation Time: 20 minutes Yield: 10 Servings Ingredients 1 tb Graham Cracker Crumbs 1 cup Low Fat Cottage Cheese 16 oz Neufchatel Cheese 2/3 cups Sugar 2 tbsp Unbleached All-purpose Flour 2 tbsp Skim Milk 1/4 cup Almond Extract 3 Eggs Instructions Lightly grease bottom of 9-inch spring form pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, Neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F. , 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling. ) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add Neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed.