Philadelphia

Let it soften at room temperature, then stir it in over a low heat or off the heat. Avoid boiling the sauce, which can make the cheese separate.

Yes. It works well in baked cheesecakes and no-bake fillings; for a smooth mixture, soften it first and beat it until lump-free before adding the other ingredients.

Keep it covered in the fridge and use a clean knife or spoon each time. Follow the pack’s guidance on how long to keep it once opened.

You can, but thawed cream cheese may turn grainy or separate, so it is less suited to spreading. Stir it into a cooked sauce or soup after thawing to make the texture less noticeable.

Use another plain cream cheese for the closest taste and texture. Thick strained yoghurt gives a tangier, lighter dip, but it will be less rich and may be runnier.

The listed regular cream cheese has 235 kcal and 22.5 g fat per 100 g, compared with 24 g fat per 100 g in Philadelphia cream cheese.