Homemade Silky Cheese Cream
A rich and velvety cheese cream that melts on the tongue — effortless to make yet impressively smooth. Ideal as a spread on crusty bread, a dip for vegetables, or a filling for savory pastries. Once you try homemade, you'll never go back to store-bought!
🛒 Ingredients
4 servings
- 8 tablespoons cornstarch
- 1 litre (4 cups) whole milk
- 200 g (7 oz) unsalted butter, cubed
- 2 cups shredded mozzarella
- 2 cups shredded Gruyère or mild cheddar
- 200 ml (¾ cup) heavy cream
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Directions
- 1
In a cold saucepan, whisk the cornstarch into the milk until completely smooth with no lumps remaining.
- 2
Add the cubed butter and cook over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens into a smooth cream — about 8 to 10 minutes.
- 3
Remove from heat and stir in both shredded cheeses until fully melted and incorporated.
- 4
Add the heavy cream and beat with an electric mixer on medium speed for 3 minutes until light and airy.
- 5
Transfer to a container or mold, press plastic wrap directly onto the surface and refrigerate for at least 6 hours before serving chilled.
💡 Chef's Tip
For extra depth of flavor, stir in a pinch of freshly grated nutmeg or white pepper while cooking. This cream keeps well in the fridge for up to 4 days.
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