Which cream cheese?

[over50newbie]

I always feel a little silly asking these questions, but it is better to be safe than sorry, right?

I am making an old cheese ball recipe (from the 70's) and it says to use a softened block of regular cream cheese. But the recipe was written before all of the different types of cream cheese were available. So my question is this?

Should I stick to the original recipe (the classic block cream cheese) and just let it get to room temperature or use the newer softened cream cheese that is in the tub or use the whipped cream cheese that is in the tub?

What would the different cream cheeses do to the texture of the cheese ball? I want to make sure that the ball is firm enough to stay together after I mix it with the other ingredients.

TIA

Lynette

[LeaHamm]

Just use a 8 ounce package of cream cheese for perfect results.

[vbak]

I agree with the OP. If the cheese is soft to start with, it may not hold it's shape. I always use RF for cheese balls.

[PurplePotato]

Yep, regular at almost room temp so you can work with it. It will keep the shape unlike the other ones.

[Cafe Latte]

I agree with the others, but I've used 1/3 less fat block and find it works well too. I think it depends on what the other ingredients are in the recipe are as well. If you are using other hard cheeses, even though shredded, I find lower fat works too. I would never use the whipped or the tub cream cheese, unless it isn't being shaped into a ball or log and left in a dish.

[margeslp]

I have had good success with taking a tub of nonfat plain yogurt which I drain in cheesecloth. It is cohesive and I add herbs to mimic Rondele garlic and herb.

[LakeMartinGal]

I agree with the others, but I've used 1/3 less fat block and find it works well too. I think it depends on what the other ingredients are in the recipe are as well. If you are using other hard cheeses, even though shredded, I find lower fat works too. I would never use the whipped or the tub cream cheese, unless it isn't being shaped into a ball or log and left in a dish.

This is what I do, too.

[Anne]

I have had good success with taking a tub of nonfat plain yogurt which I drain in cheesecloth. It is cohesive and I add herbs to mimic Rondele garlic and herb.

I do the same and the cheese balls or logs seem to hold their shape well. Sometimes I use half cream cheese and half yoghurt.

[over50newbie]

I love you guys! Thanks so much for your input. I am making it now and am using the "old school" Philadelphia regular block cream cheese. Here is the recipe if you want it. It really is from the 70's so you probably have seen it multiple times. It is my favorite cheese ball recipe! Happy 4th of July!

Pineapple Cheese Ball


Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1/4 cup finely chopped green pepper
• 2 tablespoons dried minced onion
• 2 teaspoons seasoned salt
• 1-1/2 cups finely chopped walnuts
• Assorted crackers

Directions
In a small bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers. Yield: 1 cheese ball

[peachesncream]

I love you guys! Thanks so much for your input. I am making it now and am using the "old school" Philadelphia regular block cream cheese. Here is the recipe if you want it. It really is from the 70's so you probably have seen it multiple times. It is my favorite cheese ball recipe! Happy 4th of July!

Pineapple Cheese Ball


Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1/4 cup finely chopped green pepper
• 2 tablespoons dried minced onion
• 2 teaspoons seasoned salt
• 1-1/2 cups finely chopped walnuts
• Assorted crackers

Directions
In a small bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers. Yield: 1 cheese ball

Sounds good!

I love retro recipes - thanks for posting this!

[Soupandstew]

Thanks for posting the recipe, it brings back a lot of memories. I can almost see the clothes and hear the music. This cheeseball was mandatory at any party worthy of the name.

[over50newbie]

I can almost see the clothes and hear the music. This cheeseball was mandatory at any party worthy of the name.

lol - I know what you mean, soupandstew - me too!

[dorothyntototoo]

I use this pineapple cheeseball recipe for the holidays & shape it like a pinecone. I use sweet red pepper & instead of adding the walnuts, I shingle almonds in rows over the entire thing. A piece of pine bough & you've got a festive cheeseball. I use the lower fat Neufchatel cheese most of the time & can't taste a difference.

[over50newbie]

dorothyntototoo -

What a great idea! I would love to see a pic! If you don't have one, I'll have to search on Google Images and see if I can find one!

Lynette

[margeslp]

I have yet to figure out how to post pictures. Here is my link to my edible centerpieces with more than one cheeseball:

http://www.picturetrail.com/gid401281

[dorothyntototoo]

This is similar to what my cheeseball looks like, but mine are usually a little flatter. I've used sliced almonds too - they're easier to eat.

http://www.tastebook.com/recipes/121...one-Cheeseball

[over50newbie]

Thanks for the pics, Ladies!

These are great and sooo creative!

I expecially liked the Santa veggie tray!

Lynette

[vbak]

This is similar to what my cheeseball looks like, but mine are usually a little flatter. I've used sliced almonds too - they're easier to eat.

http://www.tastebook.com/recipes/121...one-Cheeseball

Is that 1tbs. fresh or dried dill? Looks nice. Marge, yours look good to.