I bought a box of Philadelphia cream cheese last month and it's expiring in a couple weeks. Since I didn't have enough time to bake bread I made a cheesecake instead.
To be honest I don't really love baked cheesecake, except the really light summer cheesecake available at Cheesecake etc. in Vancouver.
The baked cheesecake at the patisserie where I used to work was quite popular too, but I didn't quite like it either.
Anyway, hubbie loves it so I gave it a try.
I changed the recipe a bit by replacing the fresh cream with milk and adding 1 more egg to it. Turned out to be something a little heavier than the regular Japanese baked cheesecake but lighter than New York style cheesecake. Hubby was crazy about it especially with maple syrup topping.
But I guess the next time I'll switch back to cottage cheese to make something lighter.