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Cream Cheese Cake

A super creamy and indulgent cake that combines the richness of cheesecake with the softness of a sliceable cake, perfect for any dessert table.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 190 g cream cheese Use full-fat for the best texture.
  • 200 g butter at room temperature Let it warm to room temperature before use.
  • 1 can condensed milk (approx. 397 g)
  • 4 eggs Use room temperature eggs for better mixing.
  • 2 spoons vanilla essence Use pure vanilla for better flavor.
  • 320 g wheat flour
  • 2 spoons baking powder Ensure it's fresh for proper rising.
  • ½ can evaporated milk (approx. 200 ml) Can be substituted with whole milk mixed with powdered milk.

Method
 

Preparation
  1. Beat the cream cheese with the butter until it gets a smooth and homogeneous cream.
  2. Add the condensed milk little by little, beating always to absorb well.
  3. Add the eggs one by one, beating well after each addition.
  4. Mix vanilla and evaporated milk together.
  5. Knead the flour with the yeast three times to make the dough lighter.
  6. Incorporate the dry ingredients into the liquid mixture with gentle movements, using a spatula.
  7. Avoid beating too much to keep the crumb tender.
  8. Pour the dough into a greased and floured form.
Baking
  1. Bake in a preheated oven at 180°C for about 60 minutes, or until the stick comes out clean.
  2. Let it cool completely before serving.

Notes

Slice thick. Serve with fresh berries, powdered sugar, or citrusy caramel. For a street-food vibe, serve warm with mango chutney or pickled fruits.