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Cream Cheese Cake

If you’ve been following our recipes for very long then you’re probably already aware that we are big cream cheese fans. It’s rich, it’s creamy, and it adds a sinfully delicious flavor to so many different dishes. We’ve made plenty of baked goods with cream cheese in the past, but never a light and airy cake that included it in the batter. Once the idea hit, I knew I had to start testing it out immediately. A few trials later, I present to you the ultimate Cream Cheese Cake.

For this recipe, you’ll need a full two packages of cream cheese. That’s right, we’re not skimping on the good stuff. One will be for the batter itself and one for the decadent frosting. You’ll want to make sure the baked cake is fully cooled before smearing on your frosting to keep it the right consistency. Pop the completed cake in the fridge until you’re ready to serve because it’s even better when it’s chilled!

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