Discover your soft side with cream cheese bakes — theguardian.com

As much as I love the velvety richness of cheesecakes (I've made them in every flavour imaginable and ordered them at every restaurant), I'd hate to see cream cheese unfairly typecast. There's a lot more to it than indulgent desserts: a touch of cream cheese in bread will keep the crumb tender and the crust soft; it offsets the buttery heaviness in cakes, or gives a light, open texture in scones. Just steer clear of the "light" versions: it's precisely the high fat content that makes it taste so good, and bake so well.

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