Description:
This cream cheese cake comes together in no time, delivering a smooth, tangy flavor with just the right amount of sweetness. Perfect for any occasion when you want a quick, homemade dessert.
Introduction:
If you’re looking for a simple yet delicious dessert, this cream cheese cake is your answer. With minimal ingredients and straightforward steps, it’s ideal for both beginners and busy bakers. Its creamy texture and subtle tang make it irresistible.
Ingredients:
200 g (7 oz) cream cheese, softened
1/2 cup (100 g) sugar
1 tsp vanilla extract
2 large eggs
1/2 cup (120 ml) heavy cream
1 pre-made graham cracker crust (optional)
Instructions:
Preheat your oven to 175°C (350°F).
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and heavy cream until fully combined.
Pour the mixture into the graham cracker crust (or a greased cake pan if not using a crust).
Bake for 25–30 minutes, or until the center is just set. The cake should slightly jiggle when you gently shake the pan.
Allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Tips:
Use room temperature cream cheese for a smoother batter.
Don’t overmix once the eggs are added; this prevents cracks on top.
For extra flavor, top with fresh berries, fruit compote, or a drizzle of chocolate.
If you want a no-bake version, skip the oven and refrigerate the mixture in the crust for 4–6 hours.
