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Neufchâtel by John Spottiswood.

Neufchâtel is very similar in taste and appearance to cream cheese, but it's made from milk instead of cream so it contains less fat and more moisture. Cheesecakes made with it cook more quickly and are more prone to cracking. Use it within a few days after purchasing, and throw it out if mold appears. For best results, serve chilled.

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Also known as

  • Neufchâtel

Substitutes

cream cheese (typically higher in fat) OR Boursin

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