The English can claim Cheddar, the French Brie and Camembert, and the Netherlands have their signature Edam. But cream cheese? That foil-wrapped block of dairy is distinctly, proudly American—and a signature piece of American baking.
Tangy, rich, and subtly sweet, cream cheese is basically heavy cream that has been curdled with lactic acid. Curds and whey are produced, and the whey is discarded but the curds are kept. Heat it up, add stabilizers, and—voilà!—cream cheese. What makes this such a beloved baking staple is its high milk fat content of at least 33%, a richness that makes all it touches creamier and more tender.
The legend of Philadelphia Cream Cheese, the granddaddy brand of cream cheese, begins with the adaptation of a French recipe in New York. In 1872, William…
