This cake is the perfect dessert for any occasion, made with just a few simple ingredients you probably already have in your pantry. It's the perfect blend of creamy richness and sweet satisfaction; it'll leave you asking for seconds!
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.
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Recipe
Easy Cream Cheese Cake
Equipment
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)
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
