Oh my lord, so delicious and rich! What a keeper!
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Everybody could use a helping hand every once in a while. Despite my busy work schedule, I know that a slice of pure, unadulterated cream cheese cake might be just what I need to lift my spirits. 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 since it is both easy to make and delicious. This cake effortlessly adds a touch of festivity to any occasion, whether 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.
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Cream Cheese Cake Recipe Yield: 12–15 Servings
The cake’s ingredients are:
2-1/2 cups of granulated sugar 2-1/2 cups of all-purpose flour
– 1.5 tablespoons of baking soda
• Baking soda, half a teaspoon
A quarter teaspoon of salt
2 eggs that are at room temperature
• Vegetable oil, 3/4 cup
half a cup of sour cream
– Deux tablespoons de vanilla
– 8 oz of melted cream cheese
Regarding the icing:
– 4 oz of softened cream cheese – 4 tbsp of softened unsalted butter
sugar, powdered 2 cups
A teaspoon of vanilla essence and a tablespoon of milk, or more or less to get desired consistency
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