Reader Theresa from Bangalore, India, offer this:
I have been making New York style cheesecakes for a while. And been getting extremely good feedback on the lightness of my creations. Well, my method is to use a mix of yogurt and cream. The yogurt is hung till it has absolutely no water content. Mix this with thick cream (in a combination of 50-50) and voila…you have the cheese for the cake. I resorted to this because I do not get Philadelphia cheese where I live. One of those places on earth where you do not.
That’ll learn me for making generalizations. And this yogurt cheese you describe is called labna is it not?