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Oh my lord, so delicious and rich! What a keeper


Oh my lord, so delicious and rich! What a keeper


Put this recipe on the page.

Everyone can use a helping hand at any time. With my busy schedule, I know that a simple and

healthy dessert like cheesecake can make a world of difference. You don’t need an expensive pan to

make this cake, which pays homage to the classic cheesecake but has a cozy and versatile twist. It fits


perfectly into a 9×13 pan. Save this tempting dessert recipe because it’s easy to make and delicious.

This effortless cake adds

festive flavors to any event, whether it’s a potluck, a family gathering, or a weekend getaway.

Although delicious on its own, this Cream Cheese Cake can also be topped with vanilla ice cream or

some whipped cream. A little raspberry sauce or some fruit can give this classic dish a fruity flavor and


make it even more delicious.

Oh my lord, so delicious and rich! What a keeper


Three-thirds sugar; Two cups all-purpose flour

Baking flour, 1 and 1/2 teaspoons

– Half teaspoon baking powder

Salt, 1/4 teaspoon


– Two eggs, cool to the touch

– 3/4 cup vegetable oil

Use 1 tablespoon milk and 1 tablespoon vanilla extract or more or less to get the consistency.

How to Follow


Preheat the oven to 350°F or 175°C Prepare and bake a 9×13-inch baking pan or (my favorite time-


lapse!) line it with parchment paper.

2. Mix the flour, sugar, baking powder, baking soda and salt well in a large bowl. Get the link.

3 – In another bowl, mix the cheese butter, egg, cream, vanilla oil and vegetable oil; mix until smooth.

4. Carefully add the dry ingredients to the wet mixture and mix until combined.

5. Spoon the dough into the heated baking dish and use a spatula to smooth the top.

6. To check whether it is cooked, insert a toothpick into the center and bake for 30-35 minutes or until

the skewer comes out.

Step 7: Let the cake cool completely on a wire rack before cutting.

For the frosting:


Step 8: In a medium bowl, cream the cream cheese and butter until creamy.

9. Gently mix the powdered sugar and vanilla extract until smooth. If the cream is too thick,

compensate by adding a tablespoon of milk at a time.

Make sure the cake is completely cooled before serving. Cut it, plate it and watch it disappear!

As an alternative or auxiliary ingredient, you can add some lemon to the dough.

– Creamy cinnamon spoon is the perfect touch for summer.

– Store-bought coolers can work if you’re in a hurry, but it’s always worth the extra effort if you make

your own.

– A If you are not serving the cake immediately, keep it in the refrigerator as the cream cheese softens

over time.

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