Hi Karen... I want to make the NewYork cheese cake tomorrow but before I go shopping I need to know.... according to the thread below there were some discussions thast the cake was too salty... you suggested that the brick type philly could be the culprit. What else would you suggest... are all brick types the same ie: Super Store brand, Save On foods brand etc... Thanks!! Jo.

If you find Philly cream cheese salty, other members have advised using spreadable cream cheese.

The only brand of cream cheese I ever use for the cheesecake is Philly, so I can't advise you on the other brands. Maybe someone else will come along who has tried different brands and give you some advice.

Karen

Just in case you haven't gone shopping yet, check the sodium content/serving size on each brand you can find and pick the one with the least sodium.

If you live by a Trader Joes, they have excellent, non salty cream cheese.

Thanks... I'm off to the grocery store and will do some comparison shopping!!

Philly cream cheese is the best by far, I've tried the rest and they don't compare for the end result.

Well, I was so affraid of the "salty" effect that others have experienced using just Philly so I used 2 bricks of Philly and 3 bricks of superstore brand. The cake was awesome!!!! I took it over to a BBQ and served it with a mixture of blueberries, raspberries and strawberries and whipped cream...OMG sooo good, cake was huge!! I added vanilla bean to it!! Will definitly make it again!!

Great! I'm glad it worked out well for you.

Karen