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Dessert

Frozen Cream Cheese

A chilled dessert made from red Bar-le-duc, Philadelphia cream cheese, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream cheese and cream are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,087 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Frozen Cream Cheese

Ingredients

Directions

Make the mixture

  1. Mix the red Bar-le-duc, Philadelphia cream cheese, and whipped cream together.

  2. Wet a mold with cold water.

Freeze and serve

  1. Pour the mixture into the mold and pack it in ice and salt for 3 hours.

  2. Serve with crackers alongside the salad course.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream cheese + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Adds richness and a smooth, creamy body to the frozen mixture.
Whipped cream
Adds air and fat, giving the frozen result a light, soft texture.
Red bar-le-duc
Adds sweetness and fruity flavour to the mixture.

The step that matters

Packing the mold in ice and salt. Salt lowers the melting point of the ice, making it colder than ice alone so the mixture freezes. Packing it fully and leaving it undisturbed for the full time lets the mixture set evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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