Philadelphia Cream Cheese Recipes

Philadelphia Classic Cheesecake Recipe

This rich, creamy, and delicious cheesecake is an American classic. Perfect plain, this cheesecake is also super simple to dress up with fruit, chocolate, nuts, whipped cream, or other cheesecake toppings.
 
 
Preparation time: 20 minutes

Total time: 5 hours, 45 minutes

Servings: 16

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
  • 4 packages Philadelphia cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs

Directions

  • Preheat oven to 325°F
  • Mix graham cracker crumbs, melted butter, and 3 tablespoons of sugar in a medium bowl
  • Pour graham cracker crumb mixture into a 9-inch springform pan
  • Press the graham cracker crumb mixture tightly into the bottom of the pan using the palm of your hand or a large spoon
  • Combine softened cream cheese, vanilla, and 1 cup of sugar in a medium bowl and beat on medium speed until thoroughly blended
  • Add the eggs to the cream cheese mixture, 1 at a time and mix on low speed after each egg until blended
  • Pour the cream cheese filling over the graham cracker crust
  • Use a spoon or spatula to spread out the filling evenly if needed
  • Bake at 325°F for approximately 55 minutes or until the center is almost set
  • Remove from the oven and loosen cake from the edge of the pan with a knife
  • Allow the cheesecake to cool before removing the rim
  • Refrigerate for 4 hours before serving

Baking Tips

  • You can use a 13 x 9 inch pan rather than a 9-inch pan if desired
  • If you are using a dark-colored pan, reduce the oven temperature to 300°F and bake until the center is almost set

You can top this delicious cheesecake with fresh fruit, chocolate, whipped cream, nuts, or other toppings before serving or enjoy its simple goodness by serving it plain.

 

Spicy Jalapeño and Bacon Flatbread Recipe

This tasty flatbread features the spicy goodness of Philadelphia Spicy Jalapeño Cream Cheese Spread. Super simple and surprisingly quick to prepare, it’s sure to be a real crowd-pleaser.

Preparation time: 10 minutes

Total time: 32 minutes

Servings: 8

Ingredients

  • 1 lb refrigerated pizza dough
  • 1/4 cup red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 tub (10 oz) Philadelphia Spicy Jalapeño Cream Cheese Spread
  • 8 slices Oscar Mayer Butcher Thick Cut Applewood Smoked Bacon, cooked and crumbled
  • 1 cup Kraft Shredded Three Cheese with a touch of Philadelphia

Directions

  • Preheat oven to 425°F
  • Lightly flour a 16 x 12-inch baking sheet
  • Place the pizza dough on the baking sheet and pat the dough until it covers the entire sheet
  • Bake pizza dough at 425°F for 10 minutes, or until lightly browned
  • Remove the pizza crust from the oven, leaving the oven on at 425°F
  • Spread the spicy Jalapeño cream cheese evenly onto the pizza crust
  • Sprinkle the crumbled bacon over the cream cheese
  • Add the sliced red onion and cherry tomatoes
  • Sprinkle the shredded cheese over the top
  • Bake at 425°F for 10 – 12 minutes or until the crust is golden brown and the cheese is melted
  • Remove from the oven and allow to cool for about 5 minutes
  • Slice and serve

For an added twist, substitute fresh or canned pineapple (cubed) in place of the cherry tomatoes, or in addition to them. This tasty flatbread is great accompanied by a fresh green salad or your favorite vegetable side dish.

The Ramen Girl – ramen noodle soup

The Ramen Girl is an American–Japanese movie about a girl who goes to Japan and decides to learn how to cook ramen.

Dumped by her boyfriend after following him to Tokyo, an American slacker adrift in a foreign culture witnesses the healing power of food and determines to become a ramen chef. When Abby (Brittany Murphy) arrived in Tokyo, she assumed she was starting a new life with her boyfriend. But that future fades when Abby’s boyfriend disappears, leaving her to fend for herself in a city she doesn’t understand. In desperate need of a little consolation, the floundering American begins frequenting her neighborhood ramen shop. She feels comfortable there, and recognizes how happy food can make people by the radiant smiles on the customer’s faces. Convinced that her true calling is to become a ramen chef, Abby eventually persuades the restaurant’s temperamental, tyrannical Japanese chef to become her mentor in the art of making ramen. Though at first their relationship is almost unbearably contentious, the master and his student eventually find a common ground when Abby realizes that the secret ingredient to true ramen is a universe of feeling

As we all know movie is immensely focussed on a a Japanese noodle dish – ramen. Let’s make ramen noodle soup in japanese style.

Ingredients:

For the stock:

  • 3 cups of chicken stock
  • 2 cups water
  • 3 garlic cloves
  • 4 tbsp soy sauce
  • 1 tsp worsterchire sauce
  • 1/2 tsp chinese five spice
  • dash of chilli powder
  • 1 tsp white sugar
  • 2 slices of ginger

For the topping:

  • 375g ramen noodles
  • 400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic)
  • 100g baby english spinach leaves
  • 4tbsp corn kernels
  • 2 hard-boiled eggs, peeled and halved

For the garnish:

  • 1 sheet of sliced nori seaweed paper (5cm by 1/2cm each)
  • sprinkle of sesame seeds
  • sliced green spring onions (shallots)

Method:

  1. Slice and fry the pork or chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve.
  2. In the pot of boiling water, cook the ramen noodles for 5min then strain.
  3. In a stockpot or large saucepan, place the chicken stock, 4 pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.
  4. Divide the noodles into 4 soup bowls. Arrange the pork on top of the noodles, along with the spinach, half egg, and 1tbsp corn kernels each.
  5. Bring the stock to boil once again, then take it off and divide the stock in the soup bowls.
  6. Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl. Allow the spinach to slightly wilt before serving.

Kitchen Confidential – Baked Dorade fish

Kitchen Confidential is an American television sitcom based on Anthony Bourdain’s memoir about food, drugs and working in the kitchens of top restaurants. It is a single camera comedy.

Jack Bourdain, played by Bradley Cooper, had it all but that all changed after one wild night. Four years later, he only has a great girlfriend and an average job working in her restaurant as an aide in Pizza Chain Kitchen. But, when Pino Lugeria contacts him to become Head Chef of his famous restaurant, Nolita, Jack knows this is an offer he cannot refuse. To further back up the offer, his girlfriend tells him he cannot afford to pass up an opportunity like this.

He then recruits his old friends, Seth Richman (Nicholas Brandon) the pastry chef, Teddy Wong (John Cho), the seafood Chef and Steven (Owain Yeoman) who is his sous-chef. Not everything is perfect, given that the previous wait staff, particularly Mimi (Bonnie Somerville), believe he will run the restaurant into the ground. But Pino, and everyone, will be witnessing if he is capable of steering clear of his old ways.

Anthony Bourdain said Cooking a fish whole can be immensely rewarding:

“Take one fish – a red snapper, striped bass, or dorade – have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb – say, rosemary and thyme – into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate – you know, the stuff you made with your blender and put in your new plastic squeeze bottle? – sprinkle with chiffonaded parsley, garnish with basil… See?”

Why don’t you Bake some Dorade fish for your valentine and make him feel special.

Ingredients:

  • A fish
  • 1 tablespoon olive oil
  • 1 bunch parsley
  • 1 bunch mint
  • White Wine

Method:

  1. Get your fish ready cleaned out and descaled. Otherwise, clean it well.
  2.  Cut a length of aluminum foil, enough to wrap the fish completely.
  3.  Spread olive oil and all over the foil, then spread some parsley or mint over an area the size of the fish itself, and place the fish over it.
  4.  Pour one or two glasses of a dry white wine and more olive oil on the fish, then cover the top side of the fish in parsley or mint, placing any remaining parsley or mint inside the abdomen where the innards were removed. Finally close up the aluminum foil and seal it up tight.
  5.  Set the fish in an oven preheated so it is hot (235 °C, 450 °F) and reduce the heat immediately to moderate (180 °C, 350 °F). A thick fish such as a dorade should be baked 40 to 50 minutes, but watch it carefully, because an overcooked fish is wasted. To test for doneness, check it with a knife to see if the flesh is loose on the bones. Larger fish may need more time.

Enjoy the delicious baked fish with your valentine. White Wine would go great with this dish.

The Trip – Gourmet meals

The Trip is a British comedy film, stars Steve Coogan and Rob Brydon in what might be a documentary, a mock-doc or a loosely jointed fictional road trip that follows the two comedians as they traipse through northern England, eating at some of the best restaurants the country has to offer.

In an attempt to impress his American girlfriend, Mischa, actor Steve Coogan accepts a commission from the Sunday newspaper, The Observer, to undertake a tour of leading restaurants in the north of England for a column in their monthly food magazine. However, when Mischa insists that they take a break from their relationship and returns to America, Coogan is obliged to search for another companion. After finding that other friends are “busy”, he decides to invite his former colleague, Rob Brydon, with whom he shares an uneasily competitive relationship. In the course of the trip, they eat a series of gourmet meals and visit sites linked to the Romantic poets Coleridge and Wordsworth, Coogan has casual sex with a couple of women working at their hotels, and the two men indulge in various forms of one-upmanship, including exchanging impersonations of famous actors such as Anthony Hopkins, Sean Connery and most notably Michael Caine. At the end of the trip, Brydon returns to a nondescript suburban home and his evidently loving wife and child, while Coogan comes back to a glamorous but lonely riverside apartment: the closing shots show him staring broodingly out of the window. In the end he calls back his agent to reject a deal for the lead role in a US drama in order to remain close with his family.

Let’s enjoy one delicious gourmet meal – Rosemary and Garlic Roasted Potatoes

Ingredients:

  • 2 lb medium boiling potatoes, peeled and cut into 1-inch-thick wedges
  • 3 tablespoons olive oil
  • 5 to 6 large rosemary sprigs (about 5 inches long)
  • 4 large garlic cloves, smashed and peeled

Direction:

  1. Preheat oven to 450°F with a 4-sided heavy sheet pan in upper third.
  2. Toss ingredients with 1 tsp salt and 1/2 tsp pepper. Spread in 1 layer on hot pan and roast 20 minutes. Loosen potatoes with a metal spatula and turn, arranging pale potatoes around outer edge of pan and golden potatoes in center (for even roasting). Roast 15 minutes, then loosen and turn potatoes over again. Roast until potatoes are golden and cooked through and edges are crisp, about 10 minutes more.


American Cuisine – Homemade Pizza

American Cuisine (Cuisine américaine) is a French Movie. After a conflict with an officer, Loren Collins got fired from the US Navy, where he was learning to be a Chef. Too poor to pay for cooking studies he went to Dijon and got hired by Louis Boyer, the bad tempered owner of a prestigious restaurant.

French-born, UCLA-trained screenwriter Jean-Yves Pitoun made his directorial debut with this French comedy in which self-taught cook Lorenzo, aka Loren (Jason Lee) is discharged from the U.S. Navy after hitting a superior who accused him of serving “sissy food” to the Admiral’s guests. Back in Brooklyn, Loren works at his Italian-Irish family’s pizza parlor and then heads for France to study with his idol, chef Louis Boyer (Eddy Mitchell). After the death of his wife, Boyer raised his daughter Gabrielle (Irene Jacob), now a successful restaurant architect engaged to physician Vincent (Thibault de Montalembert). Gabrielle and Loren compare recipes and finally choose romance from their menu, while Boyer begins to cave in from the stress of tax problems, restaurant critics, and police seeking illegal foreign workers. Jason Lee learned French in order to do the French dialogue version. In the English-language version, actors speak French but switch to English when Lee is onscreen.

Movie speaks about pizza parlor so let’s check out pizza but something different! Yes I am talking about a healthy pizza recipe for your kids.

Pizza Dough:

  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast
  • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

Pizza Ingredients

  • Olive oil
  • Cornmeal (to slide the pizza onto the pizza stone)
  • Tomato sauce
  • Mozzarella or Parmesan cheese, shredded
  • Feta cheese
  • Mushrooms, thinly sliced
  • Bell peppers, stems and seeds removed, thinly sliced
  • Italian sausage, cooked ahead
  • Chopped fresh basil
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced

 

Equipment:

  • A pizza stone, highly recommended if you want your pizza dough to be crusty
  • A pizza peel or a flat baking sheet

 

Method:

  • In the large bowl of a heavy duty electric mixer add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
  • Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don’t have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.
  • Coat the dough with olive oil and cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours.
  • Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
  • Punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
  • Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker.
  • Brush the top of the dough with olive oil. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
  • Repeat with the second ball of dough.
  • Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel.
  • Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
  • Sprinkle some cornmeal on the baking stone in the oven,
  • Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.         
  • Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
  • Punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
  •  Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter – 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker
  • Brush the top of the dough with olive oil. Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
  • Repeat with the second ball of dough.
  • Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel.
  • Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
  • Sprinkle some cornmeal on the baking stone in the oven
  • Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Mostly Martha – Roasted Pigeon

Mostly Martha is a German romantic comedy drama film about a workaholic chef who is forced to adjust to major changes in her personal and professional life that are beyond her control.

Sandra Nettelbeck spins this gentle drama about how a child’s presence can change the lives of the most shy and career-minded of adults. Martha (Martina Gedeck) is the chef of a popular Hamburg eatery who fusses and obsesses over each dish before it leaves the kitchen. The demands of her job and her natural shyness keep her from breaking out of her routine to meet new people. When her sister suddenly dies in a car accident, Martha adopts Lina, her eight-year-old niece. Martha’s life soon completely changes — not only must she adjust herself to new parental role, but she must help Lina deal with her grief over the loss of her mother. Martha gets unexpected help from Mario, Martha’s hunky new sous chef, who is not only a whiz on the chopping block but knows sundry magic tricks and jokes to keep Lina’s spirits afloat. Just as Martha starts to grow attached to the girl, however, the possibility of Lina returning to the custody of her father arises. This film was screened at the 2001 Toronto Film Festival.

Mostly Martha likes to provide viewers with a certain degree of cooking instruction. For example, this is how chef Martha would prepare a certain special dish: “I love to serve them [pigeons] roasted. It gives them a more robust taste. A wonderful side dish would be ravioli with boletus, truffles, and wild mushrooms or chanterelles depending on the season. But you need a good pigeon. It must be meaty or it’ll dry out. You could also cook them in a pig’s bladder, in Madeira, cognac, and port. It keeps the pigeon well protected and juicy. Serve it with tagliatelle with spring onions, truffles and glazed shallots in a delicate thyme sauce. Truffles are perfect for any pigeon dish because the delicate pigeon flavor…. A wonderful starter would be a crayfish and mussels….” Although Lina tosses the truffles in the trash because of the smell, informed cooks and diners know what a special flavor just a tiny slice of truffle can add to a dish.

Let’s try the easy recipe of Roasted Pigeon, you can also use lamb or chicken in place of pigeon.

Ingredients

  • Pigeon / lamb/ chicken
  • salt
  • 3 tablespoons olive oil
  • 12 bay leaves
  • 12 sage leaves
  • Spanish smoked paprika
  • Freshly ground black pepper
  • About 1/4 cup melted bacon fat

Method

  1. Rub the pigeon with olive oil and salt them well. Stuff each cavity with a sage and a bay leaf.
  2. Grill over medium-high to high heat with the breast side up for 6-8 minutes. Do not let them char!
  3. Turn them over and grill for 4-6 minutes. Paint them with the bacon fat.
  4. Turn the pigeon on their sides and grill for 1-2 minutes — for each side. Paint with more bacon fat.
  5. Remove to a platter and paint with the remaining bacon fat. Dust with the smoked paprika and the black pepper. Let them rest for 5 minutes.
  6. Eat with your fingers and serve with a Rioja red wine, a California Pinot Noir or an Italian Barbaresco — and a bowl to put the bones in.