Yup, you read that right. GREEK cream cheese! Walmart just started stocking this product and asked if I’d be willing to try some and write a post about it. I am always up for trying new foods, and I really like cream cheese so I figured what the heck!
The supplier was incredibly generous on this one. I got EIGHT packages of each kind of cream cheese. That’s a heck of a lot of cream cheese! The kids have been enjoying it on bagels and toast. I’ve been decadent and tossed a couple of chunks into my morning omelet (mmm). I used it to make my Mock Alfredo Sauce recipe. Basically we’ve been enjoying the heck out of it!
So what makes Greek Cream Cheese different than other cream cheese? Well first of all it’s actually a blend of cream cheese and Greek yogurt. To me it seemed to have an extra bit of “tang” to it that I really liked. But the big difference is in the nutritional values:
That’s right, compared to regular cream cheese it’s got twice the protein, half the fat and contains live cultures. Woohoo!
So besides all the other “regular’ cream cheese uses, I figured I’d try making it in a recipe. I have been wanting to try Alton Brown’s Savory Cheesecake for a couple of years. I love sweet cheesecake and was really curious about the savory kind. I started out by making some minor changes. Instead of a bagel chip crust I decided to use Ritz crackers, and instead of using 6 oz smoked trout (really?) I used a can of crabmeat. I left out the chives. Otherwise I followed the directions.
The cheesecake came out looking like a dense NY style cheesecake.
Unfortunately I didn’t actually LIKE the recipe. That’s pretty embarrassing when you have to write about it.
I’m not sure if my changes were part of it-typically Alton Brown’s stuff is excellent. I imagine that smoked trout would have a stronger flavor then crabmeat, but not sure it would have been enough to really change my opinion. The one can of crabmeat I used seemed to get lost in the cheesecake–it probably would have been better to do 3 or 4 cans. Regardless the cake itself just tasted like I was eating a bar of cream cheese. There wasn’t any depth of flavor or savory-ness to it. It wasn’t that it tasted bad, it just didn’t particularly taste good. I may try to salvage it by just creaming the whole thing back together with some herbs and spices, adding a bit of liquid to loosen it up and use it as a dip for some veggies and crackers.
None of that was the fault of the Greek Cream Cheese though. I think the product itself is very tasty and am very happy to have a few more tubs left in the fridge!
If you want to see what some of the other Walmart Moms did, Lille Punkin made a delicious sweet style Greek Cream Cheese Cheesecake (mmm-wish that was what I had in the fridge) and Classy Mommy made a lovely Greek Cream Cheese & Fluff Fruit Dip.