Put this recipe on paper.
Everybody could use a helping hand every once in a while. With my busy work schedule, I know that a simple and healthy dessert like a cream cheese cake can make a world of difference. You don’t need a costly springform pan to make this cake, which pays homage to classic cheesecake but has a friendlier, more rustic twist. It fits snugly into a 9×13 pan. You should save this recipe for a crowd-pleasing dessert because it is both easy to make and delicious. This cake effortlessly adds a touch of festivity to any occasion, be it a potluck, a family reunion, or just a weekend indulgence.
Although it is delicious on its own, this Cream Cheese Cake may be dressed up with a scoop of vanilla ice cream or a dab of whipped cream. A dash of raspberry sauce or some fresh berries may give this classic dish a fruitier spin and make it more elegant.
Serves 12–15 people with creamy cheese cake.
The cake’s ingredients are:
Three quarters cup of granulated sugar; two cups of all-purpose flour
Baking powder, 1 and 1/2 tablespoons
– Half a teaspoon of baking soda
salt, 1/4 teaspoon
– Two eggs, cool to the touch
– 3/4 cup of veg oil
— One cup of sour cream
vanilla extract, 2 tablespoons
Eight ounces of softened cream cheese
Regarding the icing:
– Four ounces of softened cream cheese – Four tablespoons of softened unsalted butter
2-three quarter cups of powdered sugar
Use 1 tablespoon of milk and 1 teaspoon of vanilla essence, or more or less to get desired consistency.
How to Follow
Set the oven temperature to 350°F, or 175°C. Prepare a 9-by-13-inch baking pan by greasing and flouring it, or (my favorite time-saver!) line it with parchment paper.
2. In a large basin, put the flour, sugar, baking powder, soda, and salt to a consistent mix. Whisk to combine.
3—In a another dish, combine the cream cheese, eggs, sour cream, vanilla extract, and vegetable oil; mix until smooth.
Continued on next page (page 2)
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