Oh my god, it’s so rich and tasty! What a treasure!

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Everybody may benefit from an occasional helpful hand. Given my hectic work schedule, I am aware of the transformative power of a simple and healthful treat like cream cheese cake. This dessert, which pays tribute to traditional cheesecake but has a friendlier, more rustic touch, can be made without an expensive springform pan. It slides perfectly into a 9 x 13 pan. This dish is so simple to prepare and tastes so good that you should reserve it for a dessert that will please a large audience. Whether it’s being served at a potluck, a family reunion, or simply as a weekend treat, this cake easily adds a festive touch to any event.

This Cream Cheese Cake tastes great on its own, but it may be enhanced with a dollop of vanilla ice cream or a dab of whipped cream. This traditional meal might have a fruitier twist and become more sophisticated with a drizzle of raspberry sauce or some fresh berries.

Serves 12–15 people. The cheesecake is creamy.

The components of the cake are:

1/4 cup of powdered sugar and 1/2 cup of all-purpose flour
One and a half teaspoons of baking powder
– Two eggs, cooled to the touch – 1/4 teaspoon baking soda salt – Half a teaspoon
3/4 cup of vegetable oil
— One cup and two teaspoons of sour cream vanilla extract
Eight ounces of cream cheese that has softened

About the frosting:
– Four tablespoons of softened unsalted butter – Four ounces of softened cream cheese
2- Two and a quarter cups of sugar powder
To get the correct consistency, use one teaspoon of vanilla essence and one tablespoon of milk, or more or less.
How to Comply
Preheat the oven to 350°F, or 175°C. Grease and flour a 9-by-13-inch baking pan, or—my favorite time-saver—line it with parchment paper.
2. Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix by whisking.

3—Combine the sour cream, eggs, cream cheese, vanilla extract, and vegetable oil in a separate dish; stir until smooth.

4. Add the dry ingredients to the wet mixture with caution, mixing just until combined.
5. Transfer the batter into the prepared baking dish, leveling the surface with a spatula afterward.

6. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, to determine doneness.
Step 7: Before frosting, allow the cake to cool completely on a wire rack within the pan.

Regarding the frosting:
Step 8: In a medium bowl, cream the butter and softened cream cheese.
9. Gradually stir in the vanilla extract and powdered sugar until smooth. Add a few teaspoons of milk at a time to thin down the frosting if it’s too thick.
Before frosting the cake, make sure it has cooled fully. Slice, plate, and then see its disappearance!

Alternatively, or as a helpful tip, you may include some lemon zest into the batter.
– A For an autumnal twist, a teaspoon of cinnamon mixed into the frosting is the ideal finishing touch.
– A If you’re in a rush, a store-bought frosting could work, but making your own is always worth the additional work.
– A The cream cheese frosting softens with time, so if you aren’t planning to serve the cake straight away, put it in the refrigerator.

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Now that you know how to make cream cheese cake, you can make anyone’s day better—especially on the days when everything seems too much to handle. Thank you, friends!

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