Cream Cheese Cake

Ingredients

Cream cheese – 8 oz (1 block), softened to room temperature for a smooth batter

Granulated sugar – ¾ cup, to sweeten and balance the tang of the cream cheese

All-purpose flour – ½ cup, provides structure to the cake

Eggs – 2 large, add richness and help bind the ingredients

Vanilla extract – 1 teaspoon, for warmth and depth of flavor

Unsalted butter – ¼ cup, melted, adds moisture and a tender crumb

Step 1: Prepare the oven and pan

Preheat your oven to 350°F (180°C).

Grease and lightly flour an 8- or 9-inch round cake pan, making sure the bottom and sides are well coated.

Step 2: Make the creamy base

Homemade Hatch Pepper Relish

In a large mixing bowl, beat the cream cheese until soft and lump-free.

Add the sugar and continue beating until fluffy.

Mix in the eggs one at a time, ensuring each is fully blended before adding the next.

Stir in the vanilla extract and melted butter until the mixture is smooth and silky.

Step 3: Add the flour

Sift in the all-purpose flour gradually.

Mix gently until just combined—avoid overmixing to keep the cake tender.

Step 4: Bake the cake

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool and serve

Let the cake rest in the pan for about 10 minutes before transferring it to a wire rack.

Allow it to cool completely before slicing.

Serve plain, or top with fresh berries, whipped cream, or a dusting of powdered sugar.