Light cream cheese

Yes. Take the pan off the heat, stir in the cream cheese with a splash of hot pasta water, and keep stirring until smooth. Avoid boiling it, which can make the sauce grainy or cause it to separate.

Yes, but a cheesecake made with it may be less rich and creamy than one made with full-fat cream cheese. For the most reliable set and texture, use a recipe written for light cream cheese rather than swapping it into any cheesecake recipe.

Keep it covered in the fridge and use it within the time stated on the pack after opening. Don’t leave it out at room temperature for more than two hours.

You can, but thawed cream cheese may turn grainy or separate, so it is less suitable for spreading. Stir it well after thawing and use it in a cooked sauce or filling.

Spread it on toast, bagels or crackers, or use it with smoked salmon, cucumber, herbs or sliced spring onions. It also works as a filling for sandwiches and wraps.

For a savoury spread, try blending cottage cheese until smooth; for a tangier option, use thick strained yoghurt. In baking, choose a substitute specified by the recipe, as moisture and texture affect how it sets.

Light cream cheese is usually thicker and tangier, while light cheese spread is made to spread easily straight from the fridge. They can behave differently in baking and hot sauces, so use the type named in the recipe when texture matters.