To provide a novel cream cheeses having fresh flavor with reduced acid taste, having moderate hardness and heat resistant shape retention property, and less in syneresis during storage, and a manufacturing method therefor.SOLUTION: There are provided a cream cheeses having pH of 5.35 or more, syneresis of 10 g/50 g cream cheese or less, hardness of 700 gw or more, and heat resistant shape retention property of 80% or more, and flesh flavor without using a stabilizer. There is provided a manufacturing method of the cream cheeses including a process for adding a whey protein raw material to a raw material cheese card so that the whey protein content becomes 2.3 wt.% or more as a final concentration, a process for adding a calcium raw material to the raw material cheese card so that calcium content becomes 0.4 wt.% as a final concentration, and a process for adjusting the final concentration of the whey protein and the final concentration of calcium to be 1:0.05 to 1:30, and pH of a mixture of the raw material cheese card, the whey protein raw material, and the calcium raw material to be 5.35 or more.SELECTED DRAWING: None【課題】酸味が軽減されたフレッシュな風味を有し、かつ、適度な硬度と耐熱保形性を有し、保存中の離水が少ない、新規なクリームチーズ類および、その製造方法の提供。【解決手段】安定剤不使用で、ｐHが５．３５以上、離水が１０ｇ／５０ｇ・クリームチーズ以下、硬度が７００ｇｗ以上、及び、耐熱保形性が８０％以上であるフレッシュな風味を有するクリームチーズ類。ホエイタンパク質含量が最終濃度で２．３重量％以上となるように原料チーズカードにホエイタンパク質素材を添加する工程、カルシウム含量が最終濃度で０．４重量％以上となるように原料チーズカードにカルシウム素材を添加する工程、ホエイタンパク質の最終濃度とカルシウシウムの最終濃度が１：０．０５～１：３０になる様に調整して、並びに、原料チーズカード、ホエイタンパク質素材、及びカルシウム素材の混合物のｐHを５．３５以上に調整する工程を含む、クリームチーズ類の製造方法。【選択図】なし
