I bought a huge brick of cream cheese at Costco and froze it. Did I ruin it? I tried to make a cheese cake and it was flat. I tried to make Sharon's "Fudge" (see her cookbook) and it was grainy. Is there anything I can make with my frozen cream cheese? Thanks,

CC

i have no idea if you rouined your cream cheese but, im sure it would be good for dipping, sauces
cream cheese seems to keep a rather long time in my fridge.. i keep it in the drawer on the bottom of fridge and i tend to go threw it befor it goes to waste... but i have found if it is open it goes bad faster than sealed...

im sure someone can come up w/ some uses w/ ur contrary cheese (spelling)

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Try putting it in the microwave and smoothing it out. Also make an olive spread by chopping olives and mashing them in the cream cheese with a fork. I then stuff celery with it and it make a good run by the refrig. snack.
Mary

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Freezing does change the texture of cream cheese - I usually don't buy the big block unless I'm going to be using it all at once. The store brand of cream cheese is usually a much better price than the Philly and works for me just as well. And it does keep in the fridge well - even past the expire date IF you haven't opened it yet.

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Connie

Thanks all. I guess the cream cheese is ruined. I tried microwaving it but it was still all grainy. Oh well, let this be a lesson for all. Thanks again,
CC

CC -

Try making a dip with it. That would probably cover most of the graininess.

Soften 8 oz. worth of the cream cheese in the microwave and then add 1 cup of mayo, 1 tablespoon mustard, chopped artichoke hearts/bottoms, shredded cheddar & jack cheese, minced garlic clove, chopped shallots, fresh lemon juice, salt, pepper and as much hot sause as you like.

You can really add whatever you like then mix it together and nuke until hot and slightly bubbly around the edges.

For dipping you can use various blanched veggies or some lc breaded that's been toasted and cut into pieces. Lc tortilla chips (like the one's at Trader Joe's), etc.

This dip is one of my favorites!

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I've used frozen cream cheese for making Atkins Crustless Cheesecakes and it works just fine. They always come out creamy and smooth. Here's the recipe if you don't have it. Oh and we've frozen these(up to 3 months) after making so you don't have to use them all up so fast.

12 ounces cream cheese, softened
2 packets different sugar substitutes or 3 packets of the same kind
1 tsp. vanilla extract
1 cup heavy cream

Combine the cream cheese, sugar substitute, and vanilla extract in a bowl and mix well. Beat the heavy cream in a bowl until it forms soft peaks. Fold the whipped cream into the cream cheese mixture.
Transfer the mixture to a large glass bowl and chill (I usually put in individual serving dishes), covered with plastic wrap, for at least 25 minutes. Serve immediately or store, covered, in the refrigerator for up to 2 days.

We like ours a bit sweeter so I usually double the sweetener. And these are great topped with fresh fruit or a bit of melted s/f chocolate bar.

Forgot the carb count... it's 21 grams total and 2.6 per 1/8 of the recipe which is the serving size recomended.

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Deannie
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Deannie, Thanks so much for the recipe. Unfortunately I threw away my frozen cream cheese already. I tried baking a cheesecake with my frozen cheese and it was flat as a pancake. Yours has whipped cream folded into it which probably makes all the difference. Thanks again,
CC

Marcie, Yum. Your dip sounds delicious. Unfortunately I threw away my frozen cream cheese already. I bet the cup of mayo in your recipe would have helped cover the graininess. Thanks for the help,
CC