Tourangelle Posted November 11, 2005 Share Posted November 11, 2005 I have a recipe for a sort of cheese cake. The recipe is American and calls for light soft cheese, could anybody recommend something that I could find very easily in a French supermarket that would do the job? Link to comment Share on other sites More sharing options...
Viv Posted November 11, 2005 Share Posted November 11, 2005 Mascapone whips up quite well and is quite light. I've used it before in cheesecakes. Link to comment Share on other sites More sharing options...
RayB Posted November 11, 2005 Share Posted November 11, 2005 [quote]Mascapone whips up quite well and is quite light. I've used it before in cheesecakes.[/quote]That does work well but I find that St. Moret has a little 'stiffer' consistancy. Link to comment Share on other sites More sharing options...
Viv Posted November 11, 2005 Share Posted November 11, 2005 I've never heard of that one.I do add a tiny bit cornflour to cream/ cheese if I ever need it a bit stiffer , I find that it doesn't affect the taste. Link to comment Share on other sites More sharing options...
Teamedup Posted November 11, 2005 Share Posted November 11, 2005 St Moret is in a rectangular tub and is a plain spreading cheese. Usually next to du Boursin. Link to comment Share on other sites More sharing options...
Fantine<br><br><br><br>Susie Posted November 11, 2005 Share Posted November 11, 2005 St Moret is almost exactly the same as Philadelphia, comes in the same type of tub too. Link to comment Share on other sites More sharing options...
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