Cream cheese cake is a rich, smooth, and indulgent dessert that highlights the velvety texture of cream cheese balanced with a lightly sweetened cake base.
Unlike classic cheesecakes that can be dense and heavy, this version is softer and more cake-like, making it a versatile treat for gatherings or everyday indulgence.
Ingredients :
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick (½ cup) unsalted butter, softened
• 8 oz cream cheese, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
Optional Additions :
• Lemon zest for a citrusy brightness
• Almond extract for a nutty undertone
• Swirls of fruit preserves (raspberry, blueberry, or strawberry)
• Chocolate chips or cocoa powder for a chocolate cream cheese cake
• Dusting of powdered sugar for garnish
Directions :
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan.
2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
4. Add sugar and beat until light and fluffy.
5. Beat in eggs one at a time, then add vanilla extract.
6. Gradually mix in dry ingredients, alternating with milk, beginning and ending with dry mix.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
10. Serve plain or topped with fruit sauce, glaze, or whipped cream.
