America's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo

Freezing Cream Cheese

We tried thawed cream cheese smeared on bagels and baked in cheesecake. Could tasters tell the difference?

We tried thawed cream cheese smeared on bagels and baked in cheesecake. Could tasters tell the difference?

With fresh bagels as bait, we lured 10 tasters into the test kitchen to sample fresh and thawed frozen cream cheese. The previously frozen cream cheese was described as "chalky," "broken and curdled," and "watery." We then tried the frozen cream cheese in cheesecake. Tasters again described it as "grainy," "dry," "crumbly," and "awful." When cream cheese is frozen, the water in it turns to ice, expanding and breaking apart the cream cheese. When the cream cheese is thawed, the ice melts and the water drains away, leaving the cream cheese dry. The obvious verdict: No matter how deep the discount, buy only the cream cheese you need.

This is a members' feature.