Velvety Cream Cheese Cake
This delightful Cream Cheese Cake offers a rich, dense texture while remaining irresistibly moist. Unlike the heavier, traditional cheesecake, this version bakes up with a lighter, more cake-like consistency. Enjoy it as-is, or enhance it with fresh berries, a touch of honey, or a sprinkle of powdered sugar.
Ingredients:
Ingredient Amount
Cream cheese, softened 8 oz (1 block)
White sugar ¾ cup
All-purpose flour ½ cup
Large eggs 2
Vanilla extract 1 teaspoon
Unsalted butter, melted ¼ cup
Instructions:
Step 1: Prepare Oven & Pan
Preheat your oven to 350°F (180°C). Grease and flour an 8- or 9-inch round cake pan to prevent sticking.
Step 2: Combine Wet Ingredients
In a large bowl, beat the softened cream cheese until smooth. Add the sugar and continue mixing until well blended. One at a time, add the eggs, mixing thoroughly after each addition. Stir in the vanilla extract and melted butter until the mixture is silky and uniform.
Step 3: Incorporate Flour
Slowly add the flour, mixing just until everything is combined. Avoid overmixing to maintain the cake’s tender texture.
Step 4: Bake the Cake
Pour the batter into your prepared pan and use a spatula to level the surface. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve plain or with your choice of toppings.
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