I get a magazine from the Food Network Food Network Magazine (imagine that)… and it has an ad for Philadelphia cheese cake (and other products)– which I am going to share here (hopefully not getting in trouble by any copyright police — as I do have good intentions, and I am publishing it exactly as they had (*although I added comments*), with brand names and all of that stuff).
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Philadelphia Vanilla Mousse Cheesecake
Prep Time 20 min. – Total Time: 6 hours, 15 min. (includes refrigeration – serves 16 (*unless one of them is me*).
40 Nilla Wafers, crushed (about 1 1/2 cups)
3 Tbsp. butter (or margarine), melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened & divided
1 cup sugar, divided
1 Tbsp. + 1 tsp. vanilla, divided
3 eggs
1 tub (8 oz) Cool Whip whipped topping, thawed
HEAT oven to 325°F. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each – just until blended. Pour over crust.
BAKE 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
BEAT remaining cream cheese, sugar, and vanilla with mixer in large bowl until well blended.Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake. Garnish with fresh berries if desired.
this recipe is also on the Kraft Foods website: http://www.kraftrecipes.com/recipes/philadelphia-vanilla-mousse-cheesecake-115039.aspx
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In the photo, it was shown with blueberries on top… and it looked really, really good. I hope to find the time to make this soon…
ISSUE – my high cholesterol makes it nearly impossible for me to really get to enjoy the cheesecake. Philadelphia brand may want to kill me, but I do wonder if this recipe would work with the soy cream cheese. While it is pretty good, I do not know if it will cook or set the same. It does not taste exactly like CREAM CHEESE — but it is fairly good considering that it is a soy product.
I will make it as the recipe instructs, and then at some later date make it with the tofutti and I will let you know (and link back to this when I do).