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Need Room Temperature Cream Cheese Fast

r
Reddyrat Nov 14, 2006 06:46 PM

I'm making a cheesecake tomorrow night after work. How can I quickly bring cream cheese to room temperature? Would you recommend microwaving it briefly (obviously taking it out of the packaging first)?

Alison

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  1. sivyaleah RE: Reddyrat Nov 14, 2006 06:47 PM

    If you micro - use the "thaw" feature, but keep an eye on it. I'd do it in small increments - maybe 15 seconds at a time, if that. I bet it will come to temp much faster than you think it will.

    1. HaagenDazs RE: Reddyrat Nov 14, 2006 06:48 PM

      Do you have a fridge at work? Bring it with you in the morning then around mid-afternoon or whenever you feel gives it enough time, take it out. By the time you get home, you'll be all set!

      1. j
        jackie de RE: Reddyrat Nov 14, 2006 06:49 PM

        Yes, try the microwave, cut it up so you have 3 or 4 pieces per package and micro on 1 and no higher than 2(defrost). Check often to see when it's soft enough. Good Luck!

        1. Karl S RE: Reddyrat Nov 14, 2006 06:53 PM

          Simply slice it up into smaller (like 1-ounce/2 tablespoons) segments and leave on the counter. They will come quickly to room temp without the risks fo the m-wave.

          2 Replies
          1. re: Karl S
            jen kalb RE: Karl S Nov 14, 2006 06:55 PM

            you can also warm it in lukewarm water (making sure it is tightly wrapped) we do this with butter all the time.

            1. re: jen kalb
              Karl S RE: jen kalb Nov 14, 2006 07:02 PM

              True, water is a better transfer medium for temperature than air. Great point.

          2. prunefeet RE: Reddyrat Nov 14, 2006 08:02 PM

            I did this recently: cut in pieces and put in unlit oven. The slight heat did the trick without melting. I don't have a microwave, and I didn't know what I was going to do, as time was an issue, and it worked fine. Just don't forget about it in there...I did the same thing with butter later on and forgot it was in there and preheat the oven.....oops...mmm, where is that delicious brown butter smell coming from? Uh oh...

            1. pikawicca RE: Reddyrat Nov 14, 2006 08:38 PM

              Cut the cream cheese into cubes and put in a single layer on a plate. Get a ceramic or Pyrex bowl big enough to cover the cheese and fill it with very hot tap water. Let the bowl heat up for a few minutes, dump the water, quickly dry the bowl, and invert it over the cheese. 10 minutes should do the trick.

              1. MMRuth RE: Reddyrat Nov 14, 2006 08:40 PM

                With butter, I cut it into cubes, put into a ziploc and mush it with my fingers. Don't have a microwave and this does the trick.

                1. m
                  Marsha RE: Reddyrat Nov 14, 2006 08:43 PM

                  What's wrong with just taking it out of the refrigerator in the morning and leaving it out (wrapped, of course) until you get home? If it's wrapped as tightly as mine always is when I buy it, it seems to me that there would be no risk involved in it going bad in 8 or so hours at room temp - it is cheese, after all. (Please correct me if I'm wrong.)

                  1 Reply
                  1. re: Marsha
                    b
                    btnfood RE: Marsha Nov 14, 2006 09:06 PM

                    I've always done this too, and have never had a problem with spoilage. It is so nice to come home and have the cream cheese at just the right temperature to start working with.

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