Everybody could use a helping hand every once in a while. With my busy work schedule, I know that a simple and healthy dessert like a cream cheese cake can make a world of difference. You don’t need a costly springform pan to make this cake, which pays homage to classic cheesecake but has a friendlier, more rustic twist. It fits snugly into a 9×13 pan. You should save this recipe for a crowd-pleasing dessert because it is both easy to make and delicious. This cake effortlessly adds a touch of festivity to any occasion, be it a potluck, a family reunion, or just a weekend indulgence.
Although it is delicious on its own, this Cream Cheese Cake may be dressed up with a scoop of vanilla ice cream or a dab of whipped cream. A dash of raspberry sauce or some fresh berries may give this classic dish a fruitier spin and make it more elegant.
Serves 12–15 people with creamy cheese cake.
The cake’s ingredients are:
- Three quarters cup of granulated sugar; two cups of all-purpose flour
- Baking powder, 1 and 1/2 tablespoons
- Half a teaspoon of baking soda
- salt, 1/4 teaspoon
- Two eggs, cool to the touch
- 3/4 cup of veg oil
- One cup of sour cream
- vanilla extract, 2 tablespoons
- Eight ounces of softened cream cheese
Regarding the icing:
- Four ounces of softened cream cheese – Four tablespoons of softened unsalted butter
- 2-three quarter cups of powdered sugar
- Use 1 tablespoon of milk and 1 teaspoon of vanilla essence, or more or less to get desired consistency.
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