Thanks to American ingenuity, cream CHEESE-the most popular ingredient for CHEESEcake-was developed in 1872. The appellation comes from the smooth, creamy texture of this mildly tangy, spreadable CHEESE. The soft, unripened CHEESE is made from cow's milk and by law must contain at least 33 percent MILK FAT and not more than 55 percent moisture. GUM ARABIC is added to some cream CHEESE to increase firmness and shelf life. American neufchâtel CHEESE is slightly lower in calories because of a lower MILK FAT content (about 23 percent). It also contains slightly more moisture. Light or lowfat cream CHEESE has about half the calories as the regular style and nonfat cream CHEESE has zero fat grams. The easily spreadable whipped cream CHEESE has been made soft and fluffy by air being whipped into it. It has fewer calories per serving than regular cream CHEESE only because there's less volume per serving. Cream CHEESE is sometimes sold mixed with other ingredients such as herbs, spices or fruit. Refrigerate cream CHEESE, tightly wrapped, and use within a week after opening. If any mold develops on the surface, discard the cream CHEESE. See also CHEESE.