Rustic Cream Cheese Cake Recipe: A Crowd-Pleasing Delight
Introduction
In the hustle and bustle of daily life, a comforting dessert can be a saving grace. Enter the rustic cream cheese cake – a simple yet heavenly treat that’s both easy to make and delightful to savor. This recipe pays homage to the classic cheesecake but with a friendlier twist, fitting snugly into a 9×13 pan. Whether it’s a potluck, a family gathering, or a weekend indulgence, this cake effortlessly adds a touch of festivity to any occasion.
Ingredients:
- Three quarters cup of granulated sugar
- Two cups of all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Two eggs, cool to the touch
- 3/4 cup of vegetable oil
- One cup of sour cream
- 2 tablespoons vanilla extract
- Eight ounces of softened cream cheese
Icing Ingredients:
- Four ounces of softened cream cheese
- Four tablespoons of softened unsalted butter
- 2 3/4 cups of powdered sugar
- 1 tablespoon of milk
- 1 teaspoon of vanilla essence
Instructions:
- Preheat the Oven: Set the oven temperature to 350°F (175°C). Prepare a 9-by-13-inch baking pan by greasing and flouring it, or line it with parchment paper for convenience.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk to ensure even distribution.
- Prepare Wet Ingredients: In another bowl, blend softened cream cheese, eggs, sour cream, vanilla extract, and vegetable oil until smooth and well combined.
- Combine Wet and Dry Ingredients: Carefully add the dry ingredients to the wet mixture, stirring until just incorporated. Avoid overmixing to maintain a tender texture.
- Bake: Spoon the batter into the prepared baking dish and use a spatula to level the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool entirely on a wire rack in the pan before proceeding with icing.
- Prepare the Frosting: In a medium bowl, cream softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla essence, mixing until creamy. Adjust the consistency with milk as needed.
- Ice the Cake: Once the cake has cooled completely, spread the frosting evenly over the top. For added flair, consider garnishing with lemon zest for a citrusy kick or a dash of cinnamon for an autumnal twist.
- Serve and Enjoy: Cut the cake into slices, plate, and watch as it disappears within moments of being served. For best results, refrigerate any leftovers, as the cream cheese icing softens with time.
Tips:
- For a fruitier variation, serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of raspberry sauce and fresh berries.
- Experiment with flavor variations by adding lemon zest to the batter or infusing cinnamon into the frosting for a unique taste experience.
- While store-bought frosting may suffice in a pinch, the homemade version adds an extra layer of love and flavor to this delightful dessert.
FAQs (Frequently Asked Questions):
Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake in advance and store it in the refrigerator. Just be sure to ice it just before serving for the best taste and texture.
Q: Can I freeze this cake?
A: While it’s best enjoyed fresh, you can freeze leftover slices in an airtight container for up to a month. Thaw in the refrigerator before serving.
Q: Can I substitute any ingredients?
A: Feel free to experiment with substitutions to suit your dietary preferences or pantry staples. For example, you can use Greek yogurt instead of sour cream for a tangier flavor profile.
Q: How can I prevent the cake from sticking to the pan?
A: Greasing and flouring the baking pan or lining it with parchment paper will help prevent sticking and ensure easy removal of the cake after baking.
With these simple steps and tips, you’re well-equipped to create a scrumptious rustic cream cheese cake that’s sure to impress friends and family alike. So go ahead, indulge your sweet tooth and enjoy the delightful flavors of this beloved dessert!
