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from Fine Cooking #111, pp. 18-19
Unless cheesecake is on the menu, most cooks don’t have cream cheese on hand. As a result, they don’t think about buying it in bulk. However, once you realize the versatile nature of cream cheese and its genius for adding rich flavor and creamy texture to a huge variety of dishes—soufflés, risotto, and warm potato salad to name a few—you will find yourself buying it in economical 3-pound blocks and adding it to all sorts of things. Just make sure you save enough for the most obvious choice of all: slathering all that tangy goodness on a freshly toasted bagel.
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| Bacon and Leek Soufflé | ||
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The big buy:
What: Regular cream cheese (not whipped).How Much: One 3-lb. block. How to Store: Store cream cheese in its original packaging or tightly wrap with plastic wrap. Once opened, it can be refrigerated for up to two weeks. |
| Chocolate-Cherry Cheesecake Tart |
Photos: Scott Phillips
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