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.