A Perfect DIY Guide To Make Homemade Cream Cheese for Cheesecake

In modern times, however, you can’t say that making a cheesecake without cheese is impossible. But if you are a lover of creamy, rich desserts, the classic cheesecake that is made from good-quality cheese is not something to be missed.

But as a beginner in baking, if you are struggling with where to buy cheesecake and which is the best brand, you can check out the best cheesecake brands in India.

Related: Types of Cheesecake Around the World: 15 Global Cheesecake Styles You Need

While store-bought cream cheese works fine, for some reason, if it is out of your reach, you can easily make it at home. And you know what? Making it at home is not only budget-friendly but also gives you control over the fat content and freshness.

So here is the easiest DIY recipe for Homemade Cream Cheese for cheesecake anyone can try.

Benefits of Homemade Cream Cheese.

1. Budget-Friendly
Homemade cream cheese costs almost 1/3rd of the market price. As 1 litre of milk + 250 ml of cream yields ~300 grams of cream cheese, and 1.5 litres of milk + 250 ml of cream = ~400 grams of cream cheese.

2. Stays Fresher Longer
If you are using homemade cream cheese for cheesecake, it can stay fresh for a longer time than store-bought cheese.

3. No Preservatives
As you made it at home, you know it is completely natural, with no added chemicals.

4. Customizable Fat Content
By making homemade cream cheese for cheesecake, you can adjust the cream-to-milk ratio to match your preferred creaminess.

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Ingredients For Homemade Cream Cheese For Cheesecake

1 litre of full-fat milk
250 ml fresh cream (store-bought is fine)
Lemon juice (from 1 lemon) or 2 tsp vinegar—add more as needed.
Pinch of salt

Step-by-Step Guide to Homemade Cream Cheese

Step 1: Heat the Milk and Cream

In a heavy-bottomed pot, pour 1 litre of full-fat milk.
Add 250 ml of fresh cream to it.
Turn on the flame and bring the mixture to a gentle simmer.
Stir 3–4 times while it heats to prevent burning or sticking.

Step 2: Curdle the Milk

Once the milk starts simmering, turn off the flame.
Lightly pour in lemon juice or vinegar and give it a gentle stir.
You’ll notice the milk solids (curds) start separating from the whey.
If it doesn’t curdle fully, add a bit more lemon juice or vinegar.
When you see clear greenish whey and separated curds, it’s done.

Step 3: Strain and Rinse

Place a muslin cloth over a strainer.
Transfer the curdled mixture into the strainer to remove the whey.
Rinse the curds gently under cold water to remove the lemony flavour and stop extra cooking.
Squeeze out excess water—but don’t over-squeeze. It should still be moist, not dry.

Step 4: Blend It Smooth

Transfer the curds to a mixer or blender.
Add a pinch of salt.
Blend it into a super smooth and creamy paste.
Your homemade cream cheese is ready!

Step 5: Chill Before Use

Transfer the cream cheese into a bowl.
Refrigerate it for some time before using.
You’ll get a smooth, rich cream cheese—perfect for cheesecake and more!

Pro Tips to Make It Just Like Store-Bought Cream Cheese

1. You Can Use Buttermilk Too

As an alternative to lemon juice or vinegar, you may use buttermilk to curdle the milk.
It gives a milder tang and smoother texture, which most of the store-bought cream cheeses have.
Use about ½ to ¾ cup of buttermilk for 1 litre milk + cream mixture.
Heat the milk and cream, then add buttermilk once it simmers and turn off the flame.

2. Adjusting Cream-to-Milk Ratio

More cream = richer and softer cream cheese.
Less cream = firmer and lighter texture.
Here’s a quick guide:
- 200–250 ml cream per litre milk → Rich, creamy (great for cheesecake)
- 100–150 ml cream per litre milk → Balanced, can be used for spreads
- No cream + 2 tbsp butter or oil while blending → Budget-friendly alternative

3. Why Add Heavy Cream?

Heavy cream (35 %+ fat) adds richness and improves whippability.
If you want a fluffy, bakery-style cream cheese, use whipping cream instead of regular fresh cream.
You can even whip the final cream cheese with a beater for frosting or no-bake cheesecake.