Is Cream Cheese Spread Interchangeable With The Cream Cheese Brick?
Filed in Category Cheese Spreads
My mom and I have an unsettled discussion about which of the above to use for the sole purpose of BAKING.
We will be making a chocolate cake, lemon tarts, and a fruit tart (and I might tackle a cheesecake).
I am afraid that the spread’s consistency will not work well with the baked goods, but she argues that it’s the same thing. Can someone please let us know which variety of cream cheese would work best with baked goods? And if they are interchangeable?
Thank you!
4 Comments so far
It is the same basic thing but usually the sperad is whipped so there for would more air in it, and the measurments may not be right.
It’s the same thing, just molded into a different form. The brick is cheaper because of it’s packaging. I usually get the brick for baking for that reason. Usually you use it all, so you don’t need a nice container to store it in after opening.
no, they are not interchangable. the air in the spread makes it a poor choice for baking. use the bricks for cheesecake.
or in the intersts of science make two cheesecakes – one with bricks and one with spread.
They’re both crm chz, but “spread” is whipped so it’s softer and spreadable. If a recipe calls for a 8 oz. block of crm chz, that is what I’d use, not crm chz spread.