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another cheesecake question

Name: jan
Email: thebean@lakenet.com

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I just tried a wonderful recipe using Philadelphia cream cheese as suggested by the author. It was superb! Then I made the same recipe using bulk cream cheese purchased from our food supplier and the cake was a disaster. The filling was soft, almost watery and stayed that way throughout the prescribed baking time. It did not firm up with longer baking. I have not tried a water bath for this cake, even though other recipes in the author's book require it. I'm wondering now what is the difference between the cheeses (the wholesale product is somewhat softer from the package), and will I have to always use Philly to be assured that I have good results?

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