cream-cheesey

English

Adjective

cream-cheesey (comparative more cream-cheesey, superlative most cream-cheesey)

1. Alternative form of cream-cheesy.
   • 1893, G. K. Betham, “[The Story of a Dacoity] Run into”, in The Story of a Dacoity and The Lolapur Week: An Up-Country Sketch, London: W. H. Allen & Co., […], page 181:

     Hardly a cloud in the sky, a few white cream-cheesey ones are to be seen here and there—mostly however low down on the horizon; […]

   • 1903, “Some Impressions of West Africa”, in Chambers’s Journal, sixth series, volume VI, London, Edinburgh: W. & R. Chambers, Limited, page 778, column 1:

     The avocado-pear is a large, egg-shaped fruit, with a chestnut-like seed in the centre, surrounded by a pulp of cream-cheesey consistence, but no decided flavour; […]

   • 1921 February 13, The Fleischmann Company, “The new mysterious factor in food: Science discovers that thousands suffer from lack of one vital element in their food”, in Chicago Sunday Tribune‎^[1], volume LXXX, number 7, Chicago, Ill.:

     Eat Fleischmann’s Yeast before or between meals—from 1 to 3 cakes a day. It has a rich, cream-cheesey consistency and a fresh, distinctive flavor that you will like.

   • 1979, Jarrett Kroll, Stanley Kroll, “[From the Alps to the Orient] Cruising the Romantic Danube”, in Cruising the Inland Waterways of Europe, New York, N.Y.: Harper & Row, →ISBN, page 188:

     We were neither rushed nor kept waiting as the bustling waiters presented us with plates of dainty hors d’oeuvres: mushroom caps, ground beef with green peppers, and cream-cheesey things, accompanied by more tzuica.

   • 1989, Claire Macdonald of Macdonald, “Anniversaries”, in Celebrations, London: Bantam Press, →ISBN, page 72:

     Mix in the thin cream-cheesey dressing and divide this combination between the centres of the three moulds.

   • 2002, Beth Rubin, chapter 1, in Split Ends, 1^st Books, →ISBN, page 3:

     Ron emerged to slather the bagel with cream cheese. […] He turned the page with a cream-cheesey thumb.

   • 2009, Liz Thorpe, The Cheese Chronicles: A Journey Through the Making and Selling of Cheese in America, From Field to Farm to Table, New York, N.Y.: Ecco, →ISBN, pages 43 and 264:

     texture: Ranging from dry, dense clay to cream-cheesey with liquid under rind […] It has nothing to do with goat milk except that the intensely creamy, tart, cream-cheesey mouthful can better take you on the November walk home.

   • 2017, Kitchen Smarts: Questions and Answers to Boost Your Cooking IQ, Boston, Mass.: America’s Test Kitchen, →ISBN, page 89:

     Authentic crème fraîche has a silky-smooth, almost cream-cheesey texture and a rich, faintly sour yet slightly sweet, nutty flavor.