Of course! The term “Cream Cheese Cake” can refer to two different, but both incredible, desserts:
- Cream Cheese Pound Cake: A dense, moist, and velvety pound cake with a rich cream cheese tang.
- No-Bake Cream Cheese Cake: A light, fluffy, and set dessert, similar to a cheesecake but without the oven.
I’ll provide you with a master recipe for both, so you can choose your adventure!
Recipe 1: Cream Cheese Pound Cake
This is a classic, beloved Southern cake. It’s incredibly dense, moist, and has a tight, velvety crumb. The cream cheese doesn’t make it taste like cheesecake, but instead adds a subtle tang and unparalleled richness.
Yields: 1 large loaf or Bundt cake (12-16 servings)
Prep time: 20 minutes
Cook time: 60-90 minutes
Ingredients:
· 1 ½ cups (3 sticks / 340g) unsalted butter, softened
· 1 package (8 oz / 225g) full-fat cream cheese, softened
· 3 cups (600g) granulated sugar
· 6 large eggs, at room temperature
· 1 tablespoon vanilla extract
· 1 teaspoon almond extract (optional, but highly recommended)
· 3 cups (375g) all-purpose flour, sifted
· ½ teaspoon baking powder
· ½ teaspoon salt
Instructions:
- Preheat & Prep: Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 12-cup loaf pan very thoroughly.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, beat the softened butter and cream cheese together until perfectly smooth and creamy. Gradually add the sugar and beat on medium-high speed for 5-7 minutes, until the mixture is very light and fluffy.
- Add Eggs & Flavor: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts. The mixture may look slightly curdled at this point; that’s okay.
- Combine Dry Ingredients: In a separate bowl, whisk together the sifted flour, baking powder, and salt.
- Combine Wet & Dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 90 minutes, or until a long skewer inserted into the center comes out clean.
· Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 20-30 minutes of baking. - Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert it onto the rack to cool completely. This cake is best served at room temperature.
Recipe 2: No-Bake Cream Cheese Cake
This is a light, airy, and refreshing dessert that sets in the fridge. It’s perfect for hot days or when you don’t want to turn on the oven.
Yields: One 9-inch springform pan (10-12 servings)
Prep time: 20 minutes (+ 4+ hours to chill)
Cook time: 0 minutes
Ingredients:
For the Crust:
· 2 cups (200g) graham cracker crumbs
· ½ cup (113g) unsalted butter, melted
· 2 tablespoons granulated sugar
For the Filling:
· 2 packages (16 oz / 450g total) full-fat cream cheese, softened
· 1 cup (120g) powdered sugar, sifted
· 1 tablespoon vanilla extract
· 1 teaspoon lemon juice
· 2 cups (480ml) cold heavy whipping cream
Instructions:
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you make the filling.
- Make the Cream Cheese Base: In a large bowl, beat the softened cream cheese until perfectly smooth. Add the powdered sugar, vanilla, and lemon juice, and beat until combined and lump-free.
- Whip the Cream: In a separate, cold bowl, whip the cold heavy cream until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture in two or three additions. Be careful not to deflate the whipped cream.
- Chill & Set: Pour the filling over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Serve: Top with fresh berries, a fruit compote, or chocolate sauce before serving.
Choosing Your Cake: A Quick Guide
Feature Cream Cheese Pound Cake No-Bake Cream Cheese Cake
Texture Dense, velvety, and moist Light, airy, and mousse-like
Process Baked in the oven Set in the refrigerator
Best For Slicing and serving with coffee/tea A cool, refreshing dessert for a crowd
Difficulty Medium (creaming is key) Easy (folding is key)
Pro Tips for Success
For Pound Cake:
· Room Temperature is CRITICAL: Your butter, cream cheese, and eggs must be at room temperature to cream properly and create a smooth, emulsified batter.
· Don’t Overmix After Adding Flour: Overmixing develops gluten, leading to a tough cake.
· The “Creaming” Step is Key: Beating the butter, cream cheese, and sugar until it’s pale and fluffy is what incorporates air and gives the cake its structure.
For No-Bake Cake:
· Softened Cream Cheese: Ensure your cream cheese is very soft to avoid lumps in the filling.
· Cold Cream: Your heavy cream must be ice-cold to whip up properly.
· Fold Gently: When combining the whipped cream and cream cheese, be gentle to maintain the airy texture.
No matter which one you choose, you’re in for a deliciously creamy treat! Enjoy