Does French Boursin cheese always contain garlic?
I have an unopened package of cream cheese (store brand: Hy-Top) and the date has no year on it. It shows: -NOV 27 135J 01:20 02P2 I don't think I've
I did a cheesecake following this recipe (first time). I didn’t know I had to use cream cheese at room temperature, so I took it directly from the fridge
I have a Polish spread cheese that is also marketed for Dutch and French markets and thus has descriptions in three languages. Polish and French or Dutch names
As far as I can tell, the "cream cheese" in UK supermarkets isn't much at all like the foil-wrapped cream cheese blocks I remember from my youth in the U.S. (no
I like to make no bake cheese cake when I checked few blogs and I got to know that cream cheese is important for this but I don't have cream cheese in the nearb
We had a potluck thing today at work, and one of the employees made bars with cream cheese in them: https://tornadoughalli.com/peanut-butter-cup-cheesecake-bar
I made a white sauce with butter flour and milk, intending to add cheddar for a cheese sauce. Then I realized I'd run out the day before. Could I have used Ph
I often make this simple recipe - [fresh] tagliatelle with spinach & mascarpone. Garlic, sautéed in butter & olive oil, wilt the spinach, a dash
Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each
Here's the recipe I'd like to follow: MAKES ONE 10" CAKE Unsalted butter (for pan) 2 lb. cream cheese, room temperature 1½ cups sugar 6 large eggs 2 cup
I am using (almost) the CupcakeJemma recipe for cream cheese frosting: 150g soft unsalted butter 240g cream cheese 320g icing sugar (confectioner’s/powder