Cookbook:Cream Cheese
| Cream Cheese | |
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| Category | Cheeses |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Cheese
Cream cheese is a creamy, mild-tasting fresh cheese.[1] One of the most well-known brands is Philadelphia.[2]
Characteristics
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This fresh cheese is slightly tangy and salty, with a high fat content of about 33–36%, which makes it soft, creamy, and mild.[2][3][4][5][6][7] Note, however, that some low/no-fat varieties have lower fat contents.[4][5] Most cream cheeses on the market have stabilizing gums added, such as xanthan or guar gum, especially when the fat content is reduced.[7] Cream cheese may also be sold "whipped" to lighten its texture,[5] and it can be flavored with a variety of additions like chive and dill.[8] It is typically available in either a block or a tub.[9]
Selection and storage
editMake 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.[4] Discard if you see any pink or greenish-grey mold spots. Because it will absorb odors, make sure to keep it well wrapped.
Use
editCream 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.[10]
Cream cheese is also used in desserts and baked goods, where they add body and carry flavor.[7][8] It is a primary ingredient in cheesecake, as well as several doughs, fillings, and frostings.[6][7][8][11] For the most part, whipped, fat-free, and flavored cream cheeses should not be used for these applications.[2]
Substitution
editDue 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.[8] However, no-fat cream cheese is likely to change the flavor and texture, and this is not recommended.[8] Popular non-dairy cream cheese alternatives exist, often based on ingredients like soybean, cashew, palm fruit, oil, etc.
Recipes
editReferences
edit- ↑ The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
- ↑ a b "Cream Cheese American Buttercream: Quick, Sweet & Tangy". www.sugarologie.com. Retrieved 2024-12-16.
- ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c d e Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.