Cream Cheese

Keep refrigerated at all times. Once opened, use within 10 days for best quality. Freezing changes texture, making it crumbly; best thawed for cooking rather than spreading.

High in saturated fat and cholesterol. Low-fat and non-fat versions available with reduced calories.

Bring to room temperature 30 minutes before using for easier spreading and mixing

Beat softened cream cheese before adding to batters to prevent lumps

Add a splash of milk or cream while mixing to restore smooth texture if it becomes grainy

Use the brick (block) style for baking; tub-style often contains stabilizers that affect texture in recipes

Bagels and lox

Fresh berries and preserves

Smoked salmon and capers

Hot sauce and jalapeños for dips

Garlic and herbs for savory spreads

Graham cracker crusts in cheesecakes

Using cold cream cheese in batters causes lumps that won't smooth out

Overbeating can make it too thin and loose; mix just until smooth

Using whipped or flavored varieties in recipes calling for regular cream cheese alters results

Leaving unrefrigerated for over 2 hours risks bacterial growth