Looking for a quick and easy sweet treat that will satisfy your cravings? Look no further than this delicious Cream Cheese Cake recipe! This cake is the perfect dessert for any occasion, made with just a few simple ingredients you probably already have in your pantry. But if you're looking to switch things up a bit, there are plenty of variations you can try to add your personal touch to this classic recipe. So whether you're in the mood for a fruity twist or a more decadent flavor, read on for some tasty Cream Cheese Cake variations!
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What is Cream Cheese Cake?
Cream Cheese Cake is a cake with cream cheese as one of the main ingredients. It is typically a light and fluffy cake, thanks to self-rising flour and aeration from granulated sugar. The cream cheese adds a tangy and slightly rich flavor to the cake and contributes to its moist texture. This type of cake is often served as a sweet snack or a quick breakfast and can be enjoyed on its own or topped with frosting or other decorations. Cream Cheese Cake is a delicious and versatile dessert that many love.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Self-rising flour: To ensure a light and fluffy texture.
- Granulated Sugar: It provides moisture and aeration.
- Oil: I love using Avocado or grapeseed oil in my cake recipes. It moistens and tastes great, but neutral-flavored oil or unsalted butter will work.
- Eggs: It provides structure, moisture, and richness.
- Pure vanilla extract: Enhances the flavor.
- Cream cheese: Cream cheese adds a creamy and tangy flavor to the cake. It also contributes to the moist texture and richness.
- Lemon zest: The zest from one lemon adds a bright, citrusy flavor to the cake. It enhances the overall taste and adds refreshing to the cream cheese flavor.
Tools you'll need
- Stand Mixer or Hand Mixer
- 11-inch round pan
- Silicone Spatula
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
- Fine-mesh strainer
How to Make Cream Cheese Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Spray an 11-inch round pan with the baking spray and sprinkle the insides of the pans with flour, tilting the pans to cover evenly and shaking off the excess. Place the avocado oil, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 ½ to 3 minutes until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well-mixed.
With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and lemon zest. Place the sifted self-raising flour in a medium bowl. With the mixer on low, slowly add the flour mixture to the avocado oil mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to ensure it's well-mixed (do not over-mix!).
Pour the batter into the prepared pan, smooth the tops, and bake the Cream Cheese Cake for 30 to 35 minutes until a toothpick inserted into the center of each cake comes out clean. Allow the Cream Cheese Cake to cool in the pans, then carefully turn them out and cool completely on a baking rack.
Substitutions
- Cream Cheese: Regular cream cheese can be substituted for Neufchatel cheese.
- Self-raising flour: If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Sift this mixture before using it in the recipe.
- Lemon zest: If you don't have a fresh lemon, substitute the zest with 1-2 teaspoons of lemon extract or use the zest from another citrus fruit like orange or lime.
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- Sugar: Feel free to substitute the light brown sugar for granulated sugar.
Variations
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like orange zest or lemon zest,
- Vanilla Bundt Cake: See this Vanilla Bundt Cake recipe.
- Vanilla Cake: See this Vanilla Cake recipe.
- Vanilla Sheet Cake: Check out this Vanilla Sheet Cake recipe.
How to Serve
- Plain: You can serve Cream Cheese Cake alone, without additional toppings or decorations. The cake's tangy and sweet flavor makes for a satisfying dessert or snack.
- With frosting: You can also top Cream Cheese Cake with frosting to add a layer of sweetness and flavor. Cream cheese frosting, vanilla buttercream, or a simple glaze are popular options that pair well with the cake.
- With fruit: To add freshness and a pop of color to your Cream Cheese Cake, you can top it with fresh fruit. Strawberries, blueberries, and raspberries are all great options that pair well with the tangy flavor of the cake.
- With whipped cream: If you're looking for a lighter topping, you can also serve Cream Cheese Cake with a dollop of whipped cream. This adds a touch of sweetness and a creamy texture that complements the cake well.
How to Store
Allow it to cool completely after baking. Once cooled, keep it in an airtight container or cover it tightly with plastic wrap. Then, store the cake in the refrigerator for 3-4 days. This will help maintain its freshness and prevent it from drying out.
Make-Ahead
To make the Cream Cheese Cake ahead of time, you can follow these steps for preparation and storage. Once the cake is completely cooled after baking, you can wrap it tightly with plastic wrap or place it in an airtight container. It is recommended to store the cake in the refrigerator for up to 1-2 days before serving. This make-ahead method allows the flavors to develop and the cake to settle, resulting in a more moist and flavorful texture.
Before serving, bring the cake to room temperature or gently warm individual slices as desired. Then, unwrap the cake, slice it, and enjoy the convenience of having a delicious Cream Cheese Cake ready to serve whenever you're ready.
How to Freeze
Freeze the Cream Cheese Cake for up to 3 months. Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack—Frost before serving.
Tips for Making The Best Cream Cheese Cake
- Follow the recipe: Follow the Cream Cheese Cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter an 11-inch round pan, add a few tablespoons of flour, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier cake. Then, place it in a fine-mesh strainer over a piece of parchment paper, and shake it until everything's on the paper: When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 11-inch round pan and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the cream cheese cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the cream cheesecake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
What is the secret to making moist cream cheesecake?
You can do a few things to ensure your cream cheesecake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
What should I do if my cake turns out dry?
Overbaking can lead to a dry cake. Make sure to check for doneness with a toothpick and avoid overbaking.
How do you make a Cream Cheese Cake moist?
To make a moist Cream Cheese Cake, preheat your oven, don't overmix the batter, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top, and avoid overcooking the cake.
How can I prevent the cream cheesecake from sticking to the pan?
Be sure to spray the pan with baking spray and dust it with flour to prevent sticking.
How do you know when a Cream Cheese Cake is done baking?
Insert a wooden skewer or a toothpick into the center of the cake and see if it comes out clean. You may also notice the cake pulling away from the pan's sides. When you lightly press on the top of the cake and feel a slight spring back, it's also a sign that it's done.
Can I make cupcakes with this Cream Cheese Cake recipe?
Yes, this Cream Cheese Cake recipe can make 12 cupcakes (baking time should be between 25 and 30 minutes).
Related Recipes:
Recipe
Easy Cream Cheese Cake
Tools
Ingredients
- 225 g self-raising flour sifted
- 200 g granulated sugar
- ½ cup +1 tablespoon Avocado Oil , expeller-pressed sunflower or 170g unsalted butter, softened
- 3 eggs , room temperature
- 2 teaspoons pure vanilla extract
- 150 g cream cheese softened
- Zest from 1 lemon
Instructions
- Preheat the oven to 350 °F (176.67 °C). Spray an 11-inch round pan with the baking spray and sprinkle the insides of the pans with flour, tilting the pans to cover evenly and shaking off the excess.
- Place the avocado oil, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 ½ to 3 minutes, until light and creamy.
- Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and lemon zest.
- Place the sifted self-raising flour in a medium bowl. With the mixer on low, slowly add the flour mixture to the avocado oil mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to ensure it's well mixed (do not over-mix!).
- Pour the batter into the prepared pan, smooth the tops, and bake the Cream Cheese Cake for 30 to 35 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the Cream Cheese Cake to cool in the pans, then carefully turn them out and cool completely on a baking rack.
Notes
- To store: The Cream Cheese Cake, allow it to cool completely after baking. Once cooled, keep it in an airtight container or cover it tightly with plastic wrap. Then, store the cake in the refrigerator for 3-4 days. This will help maintain its freshness and prevent it from drying out.
- To reheat: When it comes to reheating the cake, it's best to do so gently to avoid overcooking or drying it out. First, preheat your oven to a low temperature, around 250°F (120°C). Place the cake slices on a baking sheet and warm them in the oven for 10-15 minutes or until they reach your desired temperature. Alternatively, you can heat individual slices in the microwave for 15-20 seconds on medium power. Remember to monitor the reheating process closely to prevent overheating.
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the cream cheese cake back to room temperature before serving.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook the cake.
- This cream cheesecake recipe can also be used to make 12 cupcakes (baking time should be between 25 and 30 minutes), two 9-inch round cakes (30 and 35 minutes), or an 8 x 11 inch half sheet pan cake ( 30 and 35 minutes)
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.