How to Make Cream Cheese Cake
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan to ensure the cake releases easily.
Beat the Cream Cheese
In a large bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add the granulated sugar while continuing to beat until the mixture is light and fluffy.
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract to enhance the cake’s aroma.
Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the cream cheese mixture, mixing gently with a rubber spatula until just combined. Avoid overmixing to keep the cake light and fluffy.
Bake
Pour the batter into the prepared pan, using a spatula to smooth the top evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Let the cake cool completely in the pan on a wire rack before removing the springform sides.
Prepare the Optional Glaze
In a small bowl, whisk together powdered sugar and milk or cream until smooth. Drizzle the glaze over the cooled cake for added sweetness and elegance.
Flavor Variations and Add-Ins
Add Berries: Fold in 1 cup of fresh or frozen berries such as blueberries, raspberries, or diced strawberries for bursts of flavor.
Chocolate Chip Delight: Add 1/2 cup of mini chocolate chips to the batter for a chocolatey touch.
Nutty Crunch: Mix in 1 cup of chopped walnuts or pecans for added texture and a nutty flavor.
Lemon Zest: Add 1 tablespoon of fresh lemon zest to the batter for a bright citrus note.
Serving Suggestions
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Serve a slice warm with your morning coffee or tea.
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Top with a handful of fresh berries or a berry compote for freshness.
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Dust with powdered sugar for a simple but elegant finish.
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Pair with a scoop of vanilla ice cream for a decadent dessert.
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Drizzle with honey or caramel sauce for added sweetness.
Storage
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Room Temperature: Store covered for up to 2 days for the best texture.
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Refrigerator: Keep in an airtight container for up to 5 days.
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Freezer: Wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
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Tips for Perfect Cream Cheese Cake
Ensure cream cheese is softened to room temperature for easy blending.
Do not overmix the batter to keep the cake fluffy.
Check for doneness using a toothpick; it should come out clean or with a few crumbs.
Let the cake cool completely before slicing for clean cuts.
For a richer flavor, use full-fat cream cheese.
Nutrition (Per Serving)
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Calories: 310
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Carbohydrates: 36g
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Protein: 5g
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Fat: 16g
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Sugar: 22g
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Fiber: 1g
