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Champagne, San Pellegrino, Cape Cod Potato Chips, Seattle’s Best Coffee, Texas Pete Hot Sauce, Brooklyn Bagels, Philadelphia Cream Cheese… the list of food and drink products named after geographic locations could go on and on. Why? Perhaps it is to give the consumer assurance of quality associated with a locale. Or, in many cases named after the geographic region where they are produced. For example, Parmesan Reggiano cheese is produced in the provinces of Parma and Reggio Emilia, Italy or to be considered Swiss chocolate, the production must take place in Switzerland. Did you know Champagne must be produced in the Champagne region of France to be called Champagne; hence, Champagne is sparkling wine, however not all sparkling wine is Champagne.
Well, when it comes to Philadelphia cream cheese, you might be surprised that this famous brand did not originate in its namesake. It was in 1872 when a farmer named William Lawrence, from Chester New York invented Philadelphia cream cheese…and it was by accident. He was preparing some Neufchâtel and his result was smoother and not as crumbly as what he set out to make. Voila, cream cheese was born! Why did he brand it “Philadelphia” cream cheese? …at the time, the city was known for premium quality dairy products.
The beloved brand hasn’t changed its well-known packaging much over the years…you know, the rectangular silver box and silver foil encasing the cheese.
The use of cream cheese goes beyond the schmear on a bagel. Used as a base for dips, cheeseballs, an ingredient in soups and sauces and of course a plethora of desserts and cheesecakes, it is so versatile and can be a blank canvas for so many creations. It was surprising to learn that cream cheese is one of the five most popular cheeses in the United States.
The company’s website shares some milestones:
1939: The classic Philadelphia brick was introduced
1950s: Cheesecake was introduced as a mainstream dessert in the U.S.
1971: Philadelphia whipped cream cheese hits the shelves for the first time
1981: Philadelphia soft cream cheese is introduced
2013: At the 9th annual cream cheese festival, the company created a 6,900-pound cheesecake and obtained the Guiness World Record for the world’s largest cheesecake
2017: Philadelphia cheesecake cups and Philadelphia bagel chip & cream cheese dip were launched to fulfill all of your sweet and savory snacking cravings.
2021: Philadelphia cheesecake crumble dessert was launched
2022: Philadelphia celebrated its 150th anniversary
Many cookbooks have been published with recipes using this iconic brand. Of course, as you might already know from reading my columns, this cookbook collector has a few in his ever-expanding collection.
Here are a few ideas and recipes.
Take whipped cream cheese and mix with chopped bacon, horseradish, and chives. Stuff large mushroom caps with the mixture or use as a dip for vegetables.
I add a bit of softened cream cheese when making scrambled eggs or mashed potatoes.
Make a quick Alfredo sauce by taking 8 ounces of cream cheese, a cup of Parmesan cheese, ½ cup butter, ½ cup of milk and salt to taste and cook over low heat until it becomes a smooth consistency. Add salt and pepper to taste.
Make an apple or other fruit dip by taking a package softened cream cheese and mixing it with brown and white sugar to taste, and a teaspoon of vanilla.
This recipe for fudge was written on a napkin and filed in an old recipe box I have.
Slowly add 4 cups of confectioners’ sugar, to 1 (8-ounce) package cream cheese, softened and mix until combined. Stir in 4 (1-ounce) squares unsweetened chocolate (melted), 1 teaspoon pure vanilla extract and ½ cup chopped walnuts. Spread the mixture in an 8-inch pan and put in refrigerator until chilled and hardened. Cut into squares.
This recipe is from “Philadelphia Brand Cream Cheese: All New Simple & Elegant Recipes” (published 1990)
Southwestern Cheesecake
The headnote says, “All of your favorite southwestern ingredients in a savory cheesecake.”
1 cup finely chopped tortilla chips
3 tablespoons Parkay margarine
2 (8-ounce) packages Philadelphia cream cheese, softened
2 eggs
1 (8-ounce) package Kraft shredded Colby/Monterey Jack cheese
1 (4-ounce) can chopped green chilies, drained
1 cup sour cream
1 cup chopped yellow or orange pepper
½ cup scallion slices
1/3 cup chopped tomatoes
¼ cup pitted ripe olive slices
Preheat oven to 325 degrees
Stir together chips and margarine in a small bowl; press onto bottom of 9-inch springform pan. Bake for 15 minutes.
Beat cream cheese and eggs in a large mixing bowl at medium speed with an electric mixer until well blended. Mix in shredded cheese and chilies; pour over crust. Bake for 30 minutes.
Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Top with remaining ingredients before serving.
To make an attractive design on top of this cheesecake, simply cut three diamonds out of paper. Place on top of cheesecake. Place scallion slices around diamonds. Remove cutouts; fill in with peppers. Add a strip of tomatoes down the center. Garnish with olives
The following recipe is from “Philadelphia Brand Cream Cheese” Cheesecakes (published 1989)
Coconut Choco Cheesecake
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons Parkay margarine
Combine crumbs, sugar and margarine. Press onto bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes.
2 (1-ounce) squares unsweetened chocolate
2 tablespoons Parkay margarine
2 (8-ounce) packages Philadelphia cream cheese, softened
1 ¼ cups sugar
¼ teaspoon salt
5 eggs
1 (3 ½ ounce) can flaked coconut*
Melt chocolate and margarine over low heat, stirring until smooth. Cool. Combine cream cheese, sugar, and salt, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees for 1 hour.
1 cup sour cream
2 tablespoons sugar
2 tablespoons brandy
Combine sour cream, sugar, and brandy. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate shavings, if desired.
You might be wondering why margarine was used in these recipes. Back in the day when these recipes were published, it was a popular ingredient to use. Today, butter has replaced margarine in most recipes.
*Some products from older cookbooks might not be available, so if you can’t find canned flaked coconut, you can use the bagged version.
For the recipe for Lattice Cherry Cheesecake from “Philadelphia Brand Cream Cheese Cheesecakes”, visit https://stephenfries.com/recipes
The next recipe is from “Best Recipes From The Backs of Boxes, Bottles, Cans & Jars,” by Ceil Dyer (published 1979)
Vanilla “Philly” Frosting
1 (8-ounce) package Philadelphia Brand cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash of salt
5 ½ cups confectioners’ sugar, sifted
Blend together softened cream cheese, milk, vanilla and salt. Add sugar, one cup at a time, mixing well after each addition. Fills and frosts two 8 or 9-inch cake layers.
Variations:
Substitute 1 teaspoon almon extract for vanilla.
Stir in ¼ cup crushed peppermint candy.
Stir in ¼ cup crushed lemon drops and 1 teaspoon lemon juice.
For more recipes, visit https://www.creamcheese.com/recipes
Stephen Fries, is Professor Emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 15 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. He is a board member of the International Association of Culinary Professionals. Stephen@stephenfries.com For more, go to stephenfries.com.
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