2 envelopes unflavored gelatin
2-1/4 cups cold water
1-1/2 cups sugar
4 eggs, separated
1 8-ounce package Philadelphia Brand Cream Cheese
1/2 teaspoon almond extract
3 1-ounce squares unsweetened chocolate, melted
1 cup heavy cream, whipped
Dissolve gelatin in 1 cup water; stir over low heat until dissolved. Add remaining water. Remove from heat; blend in 1 cup sugar and beaten egg yolks. Cook 3 minutes over low heat, stirring constantly. Add chocolate to softened cream cheese; mix well. Gradually add gelatin mixture to cream cheese mixture, mixing until well blended. Stir in extract. Chill until slightly thickened. Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture.
Wrap a 3-inch collar of aluminum foil around the top of a 1-1/2 quart soufflé dish; secure with tape. Pour mixture into dish; chill until firm. Remove foil collar before serving.
2 tablespoons sugar
2 teaspoons cornstarch
6 sponge cake cups
1/4 cup orange juice
2 tablespoons water
Philadelphia Brand Whipped Cream Cheese
Combine sugar and cornstarch; add orange juice and water. Cook until clear and thickened, stirring occasionally. Cool slightly. For each serving. arrange orange sections on top of sponge cake. Top with whipped cream cheese and sauce. Garnish with mint leaf, if desired.
1 cup graham cracker crumbs
3/4 cup sugar
2 tablespoons flour
3 tablespoons sugar
3 tablespoons Parkay Margarine, melted
2 tablespoons milk
1 teaspoon vanilla
21 oz. can cherry pie filling
3 8-ounce packages Philadelphia Brand Cream Cheese
Combine crumbs, sugar and margarine: press onto bottom of 9-inch springform pan. Bake at 325 F for 10 minutes. Increase oven temperature to 450 F.
Combine softened cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs. one at a time. mixing well after each addition. Blend in milk and vanilla. Pour mixture over crust; bake at 450 F for 10 minutes. Reduce oven temperature to 250 F and continue baking 25 to 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with pie filling.