Ingredients
Cream Cheese Cake Batter
- 8 oz cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (180°C). Grease and flour an 8–9 inch round cake pan. If desired, line the bottom with parchment paper to make removal easier.
In a mixing bowl, beat the cream cheese until completely smooth and free of lumps. Add the sugar and mix until creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted butter until fully combined.
Gently mix in the flour using a spatula or mixer on low speed. Stop mixing as soon as the batter is smooth and no dry streaks remain to avoid overworking the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool slightly. Slice and serve warm for a soft, custardy texture or chilled for a firmer, cheesecake-like bite.