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Since I plan in advance, (check cabinets and refrigerator for necessary ingredients, (& I never seem to have unsalted butter on hand…) I take all of my cold ingredients, i.e. … butter, eggs, sour cream and such, out of the fridge and place them on the counter in the baking dish, the night before. They are always ready and at room temperature!
Take the cream cheese slice in 1/2 lengthwise. Arrange on a plate in a circle, microwave for 1/2 minute and check every 1/2 minute.
i unwrap my cream cheese and place it in a bowl and place a place on top to seal the bowl, it usually softens quick but i also now use the aldi brand cream cheese which is a lot nicer to eat as well as easier to cook with than phily
should have said plate on top of bowl
I’ve always microwaved. I’ve done so at least 20 times and never melted anything. It works great and is super easy and fast.
I place my cream cheese, still unwrapped, in another clear plastic storage bag, usually one that has a zip lock, in a bowl of very warm water. No leaks and warms up quickly. Butter softens quickly at about 10 to 15 sec. in the microwave full power.
I put the still wrapped in the foil packages of cream cheese in zip lock bags and
fill the sink with warm ( not hot) water, put them in for 10 minutes or so and they are ready to go
The same method as quickly softening butter. Unwrap the cream cheese and put it on a plate. Warm a bowl that, when flipped ove, will completely cover the cream cheese without touching it – I fill it with water and heat it in the microwave then dump the water and quickly dry it. Place the warm bowl over the cream cheese for a few minutes.
I sometimes will warm up a pan on low and then put the cream cheese in the wrapper in the pan for a minute or so, then flip it. Generally perfect at that point! Bonus – nothing to clean-up!
Dude. Just make your cheesecake batter in a food processor. No thawing, no beating, just 1/4HP and sharp knives doing all the work for you.