BBC navigation

BBC

Cream cheese recipes

Cream cheese

Cream cheese is made from a mixture of cream and milk, and eaten fresh. It has a soft, spreadable texture, and mildly acidic flavour that is often flavoured with garlic, herbs or black pepper. Most mass-produced versions are pasteurised.

In Britain, cream cheese must have a fat content of 45-65% (anything above this is considered double cream cheese), although definitions vary abroad.

Buyer's guide

There are many varieties of cream cheese available. Look for young cheeses with a far-off use-by date.

Storage

Cream cheeses are designed to be eaten as fresh as possible. Eat 3-4 days after opening. Cream cheese doesn’t freeze well.

Preparation

Cream cheese’s creamy character makes it popular for use in cooking: it’s used both in savoury dishes and sweet cheesecakes and icings.

Other considerations

Soya-based cream cheeses can be used as a dairy-free alternative to milk-based cream cheeses in most recipes.

Article by Felicity Cloake

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more cheese recipes

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.