The Secret Ingredient Behind NYC’s Famous Cream Cheese Finally Revealed?
If you’ve ever experienced NYC-style cream cheese, you know that it’s a far cry from the stuff sold at grocery stores. Pillowy and light, with a melt-in-your-mouth consistency, it really is the perfect bagel topper. The Big Apple is, after all, famous for its bagels and freshly made cream cheese. Whether layered solo or blended with your favorite fixins, you’re in for a treat.
So, where does NYC-style cream cheese get its unique charm? According to Sam Silverman, a self-proclaimed bagel connoisseur and curator who runs the IG account @bagelambassador, the secret ingredient is—drum roll—seltzer water. Silverman says it helps whip hard cream cheese into a smooth, creamy texture. He specifically uses Canada Dry, though technically, any seltzer water should do the trick.
Of course, the comments section didn’t fail to chime in. While most were surprised to learn the hack, one pushed back. The purported bagel-meister with a different opinion goes by The Grateful Bagel and countered, saying that milk or heavy cream is a better way to achieve the fluffy consistency, because seltzer will water down the flavor and make the cheese less stable.
The comment sparked a lively debate among bagel lovers, which only means one thing—you’ll have to experiment with both and see which one works for you.
