Philadelphia is a cream cheese invented in America in 1872 in the city of Chester by the milkman William Lawrence and named after a city famous for its quality food. A distinctive feature of Philadelphia cream cheese is that its preparation does not require maturation and infusion, which at one time made it a revolutionary and cheap product to prepare. When making soft cream cheese Philadelphia, William Lawrence tried to imitate French cheese, because France at that time was the most advanced country in the field of cheese making. Focusing on the best options for expensive French cheeses, William Lawrence created a cheap and original American product.

A little later, the Kraft cheese company acquired the rights to make soft Philadelphia cheese and its owner James Kraft was able to pasteurize it, and it was in this form that Philadelphia cream cheese was used in the first New York cheesecake - a pie that later became world famous and became one of the symbols New York. Now Cheesecake is prepared using various ingredients, even finding a substitute even for Philadelphia cream cheese, but it is with soft Philadelphia cream cheese that the cheesecake turns out to be the most delicious.

Philadelphia cheese is a type of cream cheese with a mild and delicate taste, made from milk and cream. Analogs of Philadelphia cheese among cream cheeses include Mascarpone and Bursen cheese.

Philadelphia cheese composition

• fresh pasteurized and skim milk;
• milk fat;
• salt;
• whey protein concentrate;
• cheese cultures;
• preservatives and stabilizers.

Philadelphia cheese preparation technology

1. milk is pasteurized;
2. milk is homogenized;
3. the milk is cooled;
4. milk is heated;
5. sourdough is added to the milk and a curd of cheese with whey is obtained;
6. the whey is separated from the curd;
7. salt, stabilizers, preservatives and flavorings are added to the curd.

Benefits of Philadelphia cheese

Philadelphia soft cream cheese is a dairy product that has most of the beneficial properties of milk, since natural milk is minimally processed in it. Philadelphia soft cheese contains vitamins such as A, B (1, 2, 5, 6, 9, 12), K, PP, E, beta-carotene, choline. Philadelphia cheese is rich in macro- and microelements, including copper, selenium, iron, zinc, phosphorus, manganese, sodium, calcium, potassium.

The benefit of Philadelphia soft cream cheese is that it is very nutritious, a person gets from it most of the substances necessary for the body's life: minerals, vitamins, amino acids, proteins. The result of moderate consumption of Philadelphia cheese will be a general strengthening of the body, strengthening of immunity, a surge of strength and energy.

Philadelphia cheese harm

Philadelphia soft cream cheese is still a very fatty product, its calorie content is 253 kilocalories per 100 grams of product. Excessive consumption of it can create additional stress on the body, lead to obesity and all the ensuing consequences. Philadelphia cheese may be contraindicated in people with lactose intolerance and certain kidney problems, in which patients are prohibited from consuming milk.

What can replace Philadelphia cheese

There are several food options, such as Philadelphia cheese, that can replace it in culinary dishes. It is generally best to replace soft Philadelphia cheese with other cream cheese like Mascarpone cheese. But besides this, in some cases, curd cheeses for baking are suitable for replacement.

You can try to mix one of the "Almette", "President", "Viola" cheeses with cottage cheese in a 1: 1 ratio, it should taste like Philadelphia cheese. You can also try replacing Philadelphia cheese with a mixture of full-fat cottage cheese with heavy cream or sour cream.

You can, of course, try to replace the soft Philadelphia cream cheese with similar in taste, but to get the original taste of the dishes, it is recommended to follow strictly the recipe and use only Philadelphia cheese if it is specified in the recipe.

Philadelphia is a popular American cream cheese. A product is prepared from a mixture of cow's milk and different degrees of fat content. The ingredient has become a cult for several national culinary traditions, and the consumption of this particular type of cream cheese is growing every day.

The component is sold worldwide by Kraft Foods. The company produces several versions of the famous cheese like a classic, low-fat, multi-component (with additional admixtures of meat, herbs, sweet ingredients).

A small rectangular plastic box with a 125 gram weight inside has filled all the grocery shelves in the world. But what really lies behind a beautiful marketing presentation?

general characteristics

Cream cheese is a soft cheese made from and cream. The taste is considered a feature of the product: it is moderately cheesy, with light neutral or sweetish notes.

Another difference between the cream cheese group is the ripening period. Philadelphia, unlike other soft cheese products like Nechâtel or Brie, simply doesn't have it.

Mascarpone and bursen are considered to be as close as possible to the taste, structure and consistency of creamy products.

The group of cream cheeses, in addition to Philadelphia, includes French Chavroux, Petit-suisse, Norwegian Snofrisk (differ in taste, composition and fat content).

Of all the cream cheeses, Philadelphia is the most popular. The product is sold in 94 countries of the world due to its unique taste, natural composition, gastronomic versatility and affordable price.

Cheese has been able to become a part of modern popular culture. Philadelphia is the main component of the classic American cheesecake, which is a packed symbol of creative "freedom" and rolls that are loved in the post-Soviet space, which have moved from the category of exotic food to the most commonly consumed one.

Historical reference

The history of the iconic cheese begins in 1872. The average dairyman William Lawrence, who was popular with the locals, moved to Chester, New York, where he decided to create a completely new cheese product. Lawrence considered his creation a real gastronomic revolution: he eliminated the ripening period, eliminated long exposure, complex technological solutions, which made production more than 5 times cheaper.

William Lawrence introduced a completely new product to the market, which attracted not only gurus of the gastronomy industry, but, most importantly, customers. The average milkman created the perfect combination of fat milk and delicate cream, which before Lawrence had already tried to repeat the gurus of cheese making.

In the 80s, dairy and cheese makers wanted to repeat the unprecedented success of the creator of French cheese, Nechâtel. Craftsmen tried to create a unique dish with minimal investment of time and money. William Lawrence was the first to succeed, it was he who got the fame, money and the coveted recognition in culinary circles.

Since 1880, the production of cheese has acquired an industrial scale. The Empire Company has acquired the rights to the product. The food company packed the soft, creamy texture in foil, put up a commercial logo and transported it across continents. In 1903, the rights to the cheese were bought by the Phenix Cheese Company of New York together with the Philadelphia trademark. The increase in industrial turnover occurs in 1928. Demand and productivity growth was driven by the merger of the Phenix Cheese Company of New York and the Kraft Cheese Company.

Employees of the company polished their skills, cheese makers honed the classic recipe, looked for new combinations, and the marketing department did its best to introduce the product into the refrigerators of every first American.

Since 1912, Philadelphia has been pasteurized. The public loved the new product so much that the Americans created New York Cheesecake. It is the most popular cheesecake in the world. The classic recipe, the main ingredient of which is pasteurized Philadelphia cheese, has become iconic and flaunts not only in housewives' cookbooks, but also in the menus of Michelin restaurants.

After pasteurization, the history of cream cheese freezes for a while. The thaw took place in the 30s. The owner of the legendary Jewish restaurant "Turf" Arnold Ruben has perfected the New York dessert and created his own cheesecake based on Philadelphia. The dessert made a splash, and a small restaurant at the intersection of Broadway and 49th Street became a place of pilgrimage not only for ordinary consumers, but also for the best chefs. Ruben perfected the dessert recipe from the times of Antiquity and hit the real jackpot. With cream cheese, another name has risen to the top of the culinary Olympus.

In modern culture, cream cheese is used not only for authentic cheesecakes, but also for rolls, desserts and the simplest homemade recipes like a roll or a sandwich.

Using an ingredient in cooking

Philadelphia is a unique product. It is perfect for both a homemade sandwich and a gourmet restaurant meal. Cheese has become the main component of iconic dishes like the classic American cheesecake or the eponymous Philadelphia rolls, which testifies to the gastronomic popularity of the component.

Classic Cheesecake Recipe

We need:

• Philadelphia cream cheese - 600 g;
• shortbread dough - 200 g;
• sweetener to taste (you can use regular sugar, honey, banana, Jerusalem artichoke syrup, muscovado);
• whole grain wheat flour - 1.5 tablespoons;
• cream (the classic recipe uses a product with 35% fat content) - 250 ml;
• egg yolk - 1 pc;
• chicken egg - 3 pcs;
• gelatin (recommended for use in the form of plates) - 8 g;
• vanilla pod - 1 pc.

Preparation

Line a baking sheet with baking paper, place the shortbread dough in the cooking ring (focus on a diameter of 30 centimeters). Preheat the oven to 180 ° C, place the dough in it for 15-20 minutes, until the crust turns golden. Remove the finished cake and leave for 30 minutes at room temperature until it cools completely.

Combine cream cheese with your preferred sweetener in a convenient container. In the same container, beat in the seeds from the vanilla pod. Then add whole grain flour, 40 milliliters of cream, and separately the yolk. Use a blender to blend the ingredients into a smooth, flowing mass.

The walls of the culinary ring must be lined with parchment, otherwise the filling will simply stick to the metal mold. Pour the mixture onto the crust and place in the oven for 60 minutes at 100 ° C. Check readiness with a toothpick.

Making the glaze: soak the gelatin sheets in the filtered liquid for 5 minutes. In a saucepan, combine 2 tablespoons of water and bring to a boil. Wait until the sugar syrup has cooled completely, then send it and 200 milliliters of cream to ready-made. If you are using a natural sweetener, skip this step and immediately add the sweetener to the gelatin (note that the consistency of the glaze may differ significantly from the classic version).

Take out the finished cheesecake and leave at room temperature until it cools completely. Fill the cold cheese mass with glaze and refrigerate for 1-2 hours.

The preparation of the glaze can be excluded from the recipe. You will get a classic cheesecake without any additional flavors. Note that the finished cheesecake may be slightly uneven and the cheese layer may crack in some areas. The icing can mask these imperfections and make the dessert perfect. You can use fresh fruit wedges, nuts, and other edible decorations in place of the icing.

What you need to know about cream cheese

Cheese has long occupied a separate shelf in our refrigerator. Almost all consumers love it, regardless of gender, age and culinary preferences. It seems that this versatile product simply cannot be harmful, or worse, dangerous. Few people think about the real composition of products and the fact that the word "cheese" and "fat" are real synonyms. According to the Physicians Committee for Responsible Medicine, 70% of the cheese product is composed of trans fats, and only the remaining 30% is healthy calcium, vitamins and nutrients.

Almost all manufacturers are cunning with dosages and, frankly, overdo it. The main argument for adding salt is to prevent the development of harmful bacteria. But the level of dietary sodium in cheese products is the highest, which is why it is cheeses that are the most salty dairy products. Scientists complain that high levels of dietary sodium can be addictive. The average salinity per 100 grams of product is 1.7 grams, while the RDA is 2,300 milligrams.

According to Consensus Action on Salt and Health, cheese products are ranked 3rd in terms of salt content. The first place is taken by bread, followed by.

Different types of Philadelphia contain a certain amount of salt. Read the composition and choose the purest products so as not to harm your health.

Hormones

Hormones from cow's milk do not disappear during processing and are transferred to dairy products in the same volume. Scientists often find even pus from a cow's bladder in beautiful cheese packs with the words "organic" and sketches of a chamomile meadow. Why it happens? Manufacturers care much more about their income than about the quality and safety of production. They try to get milk from a cow in almost any way. The increase in milk volume is due to antibiotics and hormones. Unnatural enzymes stimulate increased milk production, which is fraught with human health:

• osteoporosis;
• hormonal imbalance;
• breast cancer;
• prostate cancer;
• severe food poisoning;
• malaise;
• malfunction of the nervous system.

Drugs

Cheese is indeed addictive and addictive. Scientist Adam Drevnovsky conducted a study in the 90s that showed that people who are addicted to fat and sugar are helped by the same medications as drug addicts. In the book "Salt, Sugar and Fat," another healthy eating Michael Moss is shocked by the pace of cheese consumption. We use cheese products as a sauce, seasoning, addition to every meal. Our ancestors feasted on cheese as a separate dish or even dessert, so they consumed the maximum allowable amount of fat and did not suffer from a number of diseases that have become the scourge of the modern generation.

Is it ok to eat cheese

You can eat cheese, the main thing is to adjust the dosage. Try to stretch 1 pack of Philadelphia per week. If in the afternoon you are tempted to a portion of rolls with cream cheese at your favorite sushi bar, then skip the cheese sandwich in the evening. Get involved in calorie counting, BJU, and science-based food. Adjusting your diet will not only protect your body from dangerous diseases, but will also improve the quality of your skin, sleep and body.

Another important rule: choose cheese, not cheese product. This will save yourself from fake trans fats and harmful ingredients. Falsified vegetable fat is much cheaper for manufacturers, but a person costs not only a lot of money, but also health. Get a grasp of the composition, do not get fooled by fakes, find "your" supplier or learn how to make cheese yourself. The abundance of ingredients and culinary techniques will help start the process and take all the "dirty work" upon itself. Who knows, suddenly, in addition to high-quality portions of cheese, you will receive a platform for your future business.

Pregnant women should be especially attentive to cheese consumption. Unpasteurized milk contains Listeria monocyotogenes. The bacteria cause listeriosis, which can lead to jaundice, fever, muscle pain, chills, and vomiting. Agree, not the most suitable conditions for the expectant mother. Moreover, such deterioration of the condition may well cause miscarriage, premature birth, sepsis or pneumonia in the unborn baby. Mothers are allowed to use only hard, thermally processed varieties, but after childbirth, you can be tempted to a portion of their beloved Philadelphia.

If you can't imagine your life without cheese, then use healthy alternatives in the form of goat and sheep dairy products. This is the healthiest cheese option in existence. 30 grams of goat cheese contains 2 times less fat and salt, and the vitamin composition is incomparably richer and better than cow's. Read the composition, know when to stop, look for healthy substitutes for familiar foods and be healthy.

Philadelphia cheese is named after an American city. This place has been famous for many exquisite and delicious dishes since ancient times. This type of cheese does not require a long maturation, therefore it has a rather significant advantage over other analogues. What is Philadelphia cheese made from and how is it prepared? What can you cook and how useful is this product? You will find out the answers to these questions by reading the article.

What it is?

Philadelphia cream cheese was invented by William Lawrence in 1872. Cheese making in America was not very developed at that time and the recipes had to be looked for abroad. Namely in France, which was famous for the production of many types of this product. The recipes of the most expensive varieties were taken as a basis. Mostly these were cream and curd cheeses. The result is a cheap and soon-to-be-prepared dairy product with an exquisite aroma.

The consistency of the product is very delicate, more like a cream, and the cheese looks like that. After all, cream is used for its preparation, sometimes milk is added. Various additives help to diversify the cheese and emphasize its soft creamy taste. These can be fruits, vegetables, berries, or onions.

Philadelphia cheese is very simple to prepare. Whole cow's milk is pasteurized, cooled and combined with the sourdough. Within 20 hours, the formation of curd grains occurs. After that, the product is freed from the whey and is ready for packaging. Depending on the recipe, various spices and herbs, vegetables or fruits are added to the cheese. A simple description like this can be applied to this product.

If the packaging indicates that this is curd cheese, then this is not Philadelphia, but its analogue. This way you can significantly reduce the cost of the product. But the taste and consistency should be at the same level. It is better to give preference to already proven manufacturers.

Cheese composition

The product contains only natural ingredients. The content of any other preservatives indicates that this cheese is of poor quality, and it is highly undesirable to use it. It is done in less than a day.

Despite the fact that the curd product is made without chemicals, it has a shelf life of 4 months. But this is subject to unopened packaging. When the cheese is already open, you need to use it within a week. Store in the refrigerator, in a thick cling film.

If the expiration date is more than 4 months, it means that chemicals were used in the production. This can adversely affect health. And there is little overall benefit from such a product.

Philadelphia cheese is considered cottage cheese. It is made according to the same principle as cottage cheese. The only difference is that cottage cheese is boiled, and cheese is made from whole pasteurized milk using sourdough. Fermentation time is 21 hours.

The preparation of Philadelphia cheese is a very quick process compared to other varieties. This is what affects its cost. This product is available to everyone, although it belongs to the elite varieties.

Nutritional information and number of calories

Philadelphia cheese, depending on the fat content, is divided into 3 categories:

• classic - 69%;
• easy - 12%;
• very light - 5%.

The average calorie content of Philadelphia cheese is 342 kcal.

The ratio of BJU in Philadelphia cheese is in the following amount:

• protein = 5.94 g (7%);
• fat = 34.25 g (90%);
• carbohydrates = 4.08 g (5%).

It should be noted that the product contains many different vitamins and minerals.

1. Vitamin A. Participates in the processes of the whole organism. It improves vision, strengthens the immune system. This vitamin is especially needed during the season of colds and viral infections. So in the fall and winter, the amount of Philadelphia cheese consumed can be increased.
2. B vitamins. This is a real treasure for those who wish to improve the functioning of the nervous system. It has a beneficial effect on the digestive function. A sufficient amount of these vitamins increases the body's resistance to various diseases, especially during colds.
3. Vitamin PP. Best known as niacin. It has a beneficial effect on the condition of the skin, helps to get rid of dermatitis and ulcers, and to normalize metabolic processes.
4. Vitamin E. Tocopherol has a positive effect on the reproductive function of the body. It has a positive effect on the work of the cardiovascular and nervous system. Plus, vitamin E helps lower cholesterol. Reduces the risk of developing cancerous tumors.

Many minerals (iron, calcium, copper, zinc, magnesium, potassium, phosphorus) have a positive effect on the musculoskeletal system.

Philadelphia cheese does not have many ingredients in its composition, but it is very healthy. Its vitamin and mineral composition rivals that of many fruits and vegetables.

What can be prepared from the product?

When you have at your disposal a package of such delicious cheese as Philadelphia, it is very easy to diversify your menu. They eat cheese with any ingredients. It goes well with all types of products.

Philadelphia is often the basis for the preparation of various cream soups. In order for the soup to turn out with a creamy taste and a soft, delicate consistency, add 1 tablespoon of the product to the finished dish before whipping. The process of preparing such a dish is somewhat reminiscent of whipping a milkshake.

Asian soups also use Philadelphia cheese. It is added to both chicken and seafood dishes a few minutes before being cooked. The consistency in this case becomes delicate, white with a delicate creamy taste.

There is a very interesting dessert recipe that all guests will appreciate. Put cheese in layers in transparent bowls, jam or jam on top. You can decorate everything with slices of your favorite fruits or pieces of berries. Melted chocolate, ground cinnamon or nuts are a great addition. Such a delicacy is very easy to prepare, but just delicious in taste.

Adding Philadelphia cheese to your smoothie will make the drink more nutritious and healthy. It goes very well with apples and bananas.

According to consumer reviews, it follows that cheesecake is simply magically tender from this type of cheese. It is his recipe that is presented below.

Required Ingredients:

• cream cheese Philadelphia - 600 gr.;
• 200 gr. pre-prepared shortcrust pastry;
• honey, sugar or syrup of your choice;
• flour - 1.5 tablespoons;
• 250 ml of cream, the fatter the better, ideally 33%;
• 1 egg yolk;
• 3 eggs;
• gelatin in plates - 8 gr.;
• vanilla.

Cooking.

1. Take a round baking dish and cover with paper. It is good to use dishes up to 30 cm in diameter. Spread the dough evenly on the bottom. Bake for about 15-20 minutes in an oven preheated to 180 degrees.
2. In a separate bowl, combine cheese, honey or syrup (the sweetener of your choice), vanilla, sifted flour, 40 ml cream, eggs and 1 yolk. It is best to use a blender for mixing. This will make the consistency more uniform.
3. Now you need to carefully cover the walls of the form with baking paper. After that, put the filling on the cake, distribute evenly with a spatula. Send to the oven for 1 hour at a temperature of 90-100 degrees. You can use a toothpick to check if the pie is baked or not.
4. While the cheesecake is in the oven, it's time to do the icing. Gelatin must be soaked in water for five minutes. Put sugar and 2 tablespoons of water in a saucepan. Boil. Cool completely. When the syrup has cooled, it must be mixed with gelatin and cream. The glaze is ready.
5. The cheesecake should be cooled completely at room temperature and only then covered with glaze. Then place in the refrigerator for 2-2.5 hours.