Cream Cheese Cake
This Cream Cheese Cake is a rich, moist dessert that combines the creamy tang of cheesecake with the light texture of a traditional cake. With just a handful of simple ingredients, you can whip up a treat that’s elegant enough for entertaining yet easy enough for weeknight baking.
It’s delicious on its own, but it also pairs beautifully with fresh berries, a drizzle of honey, or a dusting of powdered sugar. This versatile cake is sure to become a family favorite.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: About 1 hour
Method: Oven-Baked
Ingredients:
- 8 oz (1 block) cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
Instructions:
- Prep & preheat: Preheat oven to 350°F (180°C). Grease and flour an 8- or 9-inch round cake pan.
- Mix wet ingredients: In a mixing bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in eggs one at a time, then stir in vanilla extract and melted butter until batter is creamy.
- Add dry ingredients: Gently fold in the flour until just combined. Do not overmix.
- Bake: Pour batter into prepared pan, smooth top, and bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve: Let cake cool in the pan for 10 minutes before transferring to a wire rack. Once cooled, slice and serve plain or with your favorite toppings.
Chef Tips & Variations:
- Extra flavor: Add lemon zest or almond extract for a flavor twist.
- Topping ideas: Serve with whipped cream, powdered sugar, or a fruit compote.
- Rich version: Replace 2 tablespoons of flour with cocoa powder for a chocolate variation.
- Storage: Keep covered at room temperature for up to 2 days or refrigerate up to 5 days.
- Freezer-friendly: Wrap slices individually and freeze for up to 2 months.