Few desserts can match the soft, melt-in-your-mouth texture of a cream cheese cake. Unlike dense cheesecakes, this version is light, fluffy, and delicately sweet, making it the perfect treat for special occasions or simple tea-time indulgence. If you’ve ever wanted a cake that combines the richness of cream cheese with the softness of a sponge, this fluffy cream cheese cake is exactly what you need.
Why Cream Cheese Cake Is So Special
Cream cheese adds more than just flavor—it gives cakes a silky, moist texture that stays tender for days. When whipped with sugar, eggs, and flour, it transforms into a soft, airy cake that feels luxurious yet not overly heavy. Many people compare it to a Japanese-style cotton cheesecake, where every bite almost melts on your tongue. The best part? It’s easy to make with simple ingredients.
Ingredients You’ll Need
To create this perfect cream cheese cake, gather the following:
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs, room temperature
- 1 cup all-purpose flour (sifted)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk (warm)
Optional: powdered sugar for dusting or fresh berries for topping.
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C). Grease and line an 8-inch round pan with parchment paper.
- Beat cream cheese and butter together until smooth and creamy. Add sugar gradually and mix until fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Fold in sifted flour, baking powder, and salt gently, alternating with warm milk. Mix until just combined—avoid overmixing to keep the cake light.
- Bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. The top should be golden and slightly springy.
- Cool completely before removing from the pan. Dust with powdered sugar or serve plain for a classic finish.