Cream Cheese Cake
Okay, picture this: a velvety, smooth cake that almost feels like a cheesecake, but with the lightness and fluffiness of a classic cake. This Cream Cheese Cake is my little kitchen magic trick. The moment it starts baking, the rich aroma of cream cheese and vanilla fills the house, making it impossible not to sneak a taste right from the pan. It’s creamy, moist, and just the right amount of tangy from the cream cheese. Plus, it’s surprisingly simple to make, which means anyone can whip it up without breaking a sweat. I can’t wait for you to try this—it’s become my go-to when I want to impress guests without pulling off a complicated dessert stunt!
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Ingredients
For the Main Dish:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup milk
How I Make It
Step 1:
Start by preheating your oven to 350°F. Then, grab a mixing bowl and beat the softened cream cheese with the sugar until it’s completely smooth and creamy—that’s key for a perfect texture.
Step 2:
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. You’ll notice the batter getting silky and luscious here.
Step 3:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the cream cheese batter, alternating with the melted butter and milk. Mix gently until just combined—overmixing can make the cake tough.
Step 4:
Pour the batter into a greased 9-inch springform pan or a cake pan lined with parchment paper. Use a spatula to smooth the top evenly.
Step 5:
Bake for about 40–45 minutes or until the top turns golden and a toothpick inserted near the center comes out clean or with just a few moist crumbs. It should have that gentle jiggle but not be runny.
Step 6:
Allow the cake to cool completely in the pan before removing. This helps it set and makes slicing easier. Serve plain or dust with powdered sugar for an elegant touch!
Variations & Tips
- For extra zing, add the zest of one lemon to the batter.
- Swirl in some raspberry jam before baking for a fruity surprise.
- If you want a denser cheesecake feel, reduce the baking powder by half.
- Use full-fat cream cheese and butter for the richest result.
- Swap half the milk with sour cream for added tang and moisture.
- Don’t skip letting the cake cool—it sets better and slices cleanly.
How I Like to Serve It
This cake shines when served with fresh berries and a dollop of whipped cream—perfect for a spring brunch or a cozy weekend treat. It also pairs beautifully with a cup of strong coffee or lightly sweetened tea for an afternoon pick-me-up. For holiday dinners, a drizzle of caramel sauce or chocolate ganache makes it truly festive.
Notes
- Store leftovers covered in the fridge for up to 4 days to keep it moist.
- If the top browns too fast, tent loosely with foil halfway through baking.
Closing: This Cream Cheese Cake is one of those effortless desserts that always delivers creamy, tender, and irresistible results every single time—trust me, it’s a winner!
