Cookbook:Cream Cheese

| Cheese

Cream cheese is a creamy, mild-tasting fresh cheese. One of the most well-known brands is Philadelphia.

Characteristics
This fresh cheese is slightly tangy and salty, with a high fat content of about 33%, which makes it soft, creamy, and mild. Note, however, that some low/no-fat varieties have lower fat contents. Most cream cheeses on the market have stabilizing gums added, such as xanthan or guar gum, especially when the fat content is reduced. Cream cheese may also be sold "whipped" to lighten its texture, and it can be flavored with a variety of additions like chive and dill. It is typically available in either a block or a tub.

Selection and storage
Make sure to select the variety of cream cheese called for by your recipe, as slight differences can impact the result. As a fresh cheese, cream cheese is perishable and should be stored in the fridge for a few weeks. Discard if you see any pink or greenish-grey mold spots. Because it will absorb odors, make sure to keep it well wrapped.

Use
Cream cheese is often used as a spread, especially on bagels, where it is sometimes referred to by the Yiddish word schmear. In many European countries, it is eaten as a cheese, rather than a spread, and it is served on cheese trays. For example, in Italy, chunks of cream cheese are served in fresh salads, and Japanese consumers put cream cheese on crusty bread. Special spreads and dips can be made by blending cream cheese with other flavorful ingredients.

Cream cheese is also used in desserts and baked goods, where they add body and carry flavor. It is a primary ingredient in cheesecake, as well as several doughs, fillings, and frostings. For the most part, whipped, fat-free, and flavored cream cheeses should not be used for these applications.

Substitution
Due to the widespread use of stabilizers, full-fat cream cheese can often be substituted by reduced-fat cream cheese without a significant change in flavor or texture. However, no-fat cream cheese is likely to change the flavor and texture, and this is not recommended. Popular non-dairy cream cheese alternatives exist, often based on ingredients like soybean, cashew, palm fruit, oil, etc.