Cream cheese having superior baking suitability, and method for manufacturing same

The present invention addresses the problem of providing a cream cheese having improved processability for confectioneries and breads. The present invention pertains to a cream cheese containing 3-200 [mu]g/mL of a polysaccharide, particularly a polysaccharide derived from lactic acid bacteria. This cream cheese has a smooth texture and exhibits a low amount of water separation, and even when this cream cheese is used as a raw ingredient in a cheese cake, this cream cheese exhibits no reduction in volume, such as a shrinkage or settling of body, and provides an excellent texture. Moreover, the effect of the present invention is further enhanced by reheating and homogenizing the cream cheese to obtain a heat-treated cream cheese.