Cream Cheese Cake

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.