I haven't tried them yet, but I saw Philippine graham crackers at the asian grocery store near Kalkbreite in Zurich (http://www.newasiamarket.ch/).

Thought I'd post an update. There are many suggestions to try and so far, I've tried the Migros brand cream cheese but it's the same deal. This stuff seems thicker in the tub than the Philly tub one but it's the same thing once I try to mix it. It separates and goes all liquid-y with curd-like bits.

I'm gutted. Methinks I'll have to throw like..20 Philly cream cheese bricks into my checked baggage next time I make it to Canada.

I have had this happen with Philly in the US as well when using a previously frozen block. Whether they have a plant near here or not, I really suspect the stuff gets frozen and that's why it does that.


I've used it fine for cheesecakes though - and for "chess cake" too - without any problems.

I wouldn't set out a block for cheese and crackers here though, not without giving it a quick whip first. One of the holiday appetizers we used to have often in my circle of friends was to put a block of cream cheese on a plate, cover it with shredded crab meat and then cover it all with cocktail sauce (ketchup, a touch of garlic juice, a splash of Worcestershire sauce and some horseradish to taste) which we served with Ritz crackers. Yummy yummy... but watery / curdy cream cheese would make it less than pretty.

A similar Philadelphia block is sold in Italy so not sure how different it is from US or Canadian version but it is not the tub sort and yes it is made in Italy ( so it is not frozen) . So perhaps a day trip to Como may be enough

Although the cream cheese is still a disaster case, I have to add that your biscuit suggestion is absolutely fab. Used these and they work well and have a lovely caramel/maple flavor. So..thank you!

Another update as the cheesecake shenanigans continue....

As recommended earlier in this thread, I tried the Aldi cream cheese, which also comes in tubs. It's still a far cry from my original recipe when it comes to the finished product, but it's much better than the other ones I've tried here. I couldn't used my usual hand blender as it's very soft/whipped and so I just stirred with a wooden spoon. I noticed right away though as I added the eggs that it wasn't separating into the curd-like bits and liquid that other cream cheeses here have done.

The result was a homogenous mixture and it baked up nice and smooth. The texture and flavor still aren't up to par but it's certainly still yummy.

I'll continue my quest though.... ;p

In the meantime, I might try to tweak my original recipe and play with the Aldi cream cheese and other ingredients. This way, I can come up with a new cheesecake recipe using local brands and I will share it here. =)

Pictures!?

Come and see us at the Viadukt market and see what our cream cheese is like. It's Swiss made and we get it in 3 kg tubs to serve with our bagels, it's pretty firm i.e. it needs to be out of the fridge for quite some time before we can spread it on a bagel. We don't actually sell it but as we buy it in bulk for quite a good price so we could do a deal if it works for you. Some finished samples coming back our way would also be very welcome

I get these biscuits now and again,with tea or coffee.
Think i`ve seen them at hotel rooms or on trains etc when they offer you say 3 wrapped up.Waste of paper of course.
Very tastey with plenty of crunch!

!!!!!!!!!

You are my hero for this very kind offer. It sounds like the right kind of cream cheese as you have to soften it first, unlike all these whipped monstrosities elsewhere. And of course if I buy some, I shall return with some cake for you!

What kind of cost for quantities are we talking here? Also are there any "preservatives" added to it? I ask because what makes it hold together the most with the Philly are those industrial additions. Trust me, I have run the gamut on Cheesecake making with every kind of cheese imaginable.

Pretty certain there are no preservatives in, I'll check price and get back to you in a day or so.