<<Disclaimer: Verify this information before applying it to your situation.>>

Here's the replies that I received and a few people wanted the Cheese Cake
Recipe (see bottom of page).


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I think Kraft is but I know Kroger is GF.
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Do you have Lucerne products in your area?  How about Land o Lakes?  Both
are gf.
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5 people said:
I just received a "Gluten Free" list from Kraft.  It states that
Philadelphia Brand Cream Cheese (Regular, unflavored) is gluten free.
Breakstone Sour Cream is also on that list.  It does not list the 1/3 less
fat cream cheese, however, so I don't know.  You can request that list at:
[log in to unmask]
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No, on any Philly whipped or fat free or 1/3 reduced fat; the only gluten
free Philly is the regular bar of cream cheese. I spoke with Kraft the other
day. No knowledge on the sour cream. Sorry. Enjoy!
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I think that they are because my gf cookbook says I an use them in
cheesecake.
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I know the Breakstone's is NOT GF, but their full fat sour cream IS GF.
Same on the cream cheese, the regular is GF, but the reduced fat is NOT!
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I believe that the regular Kraft cream chess is GF but not the lower fat.
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I always use the regular philly cream cheese and sour cream.  The light and
fat free have too many additives.
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There is a wonderful list to check for GF foods at
http://www.geocities.com/HotSprings/Spa/4003/gf-ongoing.html
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I use generic store brand cream cheese that lists "locust bean gum, guar
gum, etc." instead of "modified food starch & emulsifiers & stabelizers."
For sour cream, I use Breakstone light (has only cream, milk  & cultures)
but not modified food starch.  Kraft does make the Breakstone's and recently
said it can no longer guarantee whether they are g.f., but since the light
doesn't have the starch it should be less of a problem (cross contamination
issues only).  Kraft says the same of the Philly brand which does have
unspecified ingredients.
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Cream Cheese Cake

Crust 3/4 cups graham cracker crumbs (I substituted the crust of gf
bread, chopped up into small pieces with 1 tbsp sugar) 3 tbsp melted
unsalted butter

Filling
4 packages (8 oz.) cream cheese (room temp.)
4 eggs
1 1/4 cups sugar
1 tbsp fresh lemon juice
2 tsp vanilla or any other kind of extract (I like to use almond extract)

Topping (Prepare immediately after placing filling in oven and refrigerate
   while cake is baking.)
2 cups sour cream
1/2 cup sugar
1 tsp vanilla or any other kind of extract (I like to use almond extract)


Position rack in center of oven and pre-heat to 350 degrees.  Lightly butter
(I use Mazola spray) 9 or 10-inch springform pan.

For crust:  Combine graham cracker crumbs and butter.  Press compactly onto
bottom of pan.

For filling:  Beat cream cheese in large bowl until smooth.  Add eggs,
sugar, lemon juice, and vanilla and beat thoroughly.  Spoon over crust.  Set
pan on baking sheet to catch any butter that may drip out.  Bake 10-inch
cake 40-45 min. and 9-inch cake 50-55 min.  (Cake may rise slightly and
crack in several areas; it will settle again, cracks will minimize and
topping will cover it up.)  Remove from oven and let stand at room temp for
15 min.  Retain oven temp.

For topping:  Combine sour cream, sugar, and vanilla.  Blend well.  Cover
and refrigerate.  (Prepare immediately after placing filling in oven and
refrigerate while cake is baking.)  When cake has finished baking, spoon
topping over cake, starting at center and extending to within 1/2 inch of
edge.  Return to oven and bake 5 minutes longer.  Let cool, then refrigerate
cheesecake for at least 24 hours, or preferably 2 to 3 days before cutting.
(Can be frozen.)


Thanks for everyone's help!

Linda