Cream cheese was developed over 100 years ago and was first
produced commercially by an ambitious， hard-working farmer in
upstate New York. It was primarily used as a flavorful spread for
bread， toast or crackers. Fresh fruit preserves were added to this
delightful new cheese giving it a novel taste-twist and creating an
almost endless variety of sandwiches and snacks.
This fresh， delicate， creamy-smooth cheese was not used as a
recipe ingredient until the mid lg20 s. One of the first recipes
developed was the \"Kraft Philadelphia Cream Cake; which was
later retitled \"Supreme Cheesecake.\" Although versions of this
original recipe appear in this book， it was first published in a 1928
Kraft recipe folder and became an instant favorite.
In the late 1940 s and early 50 s， America discovered cocktail
parties and casual home entertaining. Certainly this new life-style
helped give birth to appetizers， finger sandwiches and cream
cheese dips. These food innovations were so popular that when
\"Clam Appetizer Dip\" was originally featured on the Kraft Music
Hall television show， New York City was sold out of canned clams
within 24 hours.
We ve come a long way from that first \"Kraft Philadelphia Cream
Cake.\" The simple cheesecake has matured and grown and
become far more glamorous as we marble it with chocolate， top it
with meringues， garnish it with kiwi fruit， flavor it with everything
from peanut butter to liqueurs.
Today， we ve even found a way to make a lighter style of cream
cheese with 25% less fat and 20% fewer calories. It s called Light
PHILADELPHIA BRAND Neufchgte] Cheese. It s similar in taste
and texture to regular cream cheese and can be substituted in
your favorite cream cheese recipes.
What b~_gan as a novel idea--cooking with cream cheese--has
b，， ，:，me a uuiversally accepted concept. Today， PHILADELPHIA
I::1- AHL， I-realn Cheese is an indispensable ingredient used by
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