Easiest Cream Cheese Cake (Bakery-Style)
Ultra creamy, lightly tangy, and unbelievably simple. You can mix everything in one bowl — and everyone will swear it came from a bakery!
Ingredients
Cream Cheese Cake Batter
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream (or Greek yogurt)
- 1 tsp vanilla extract
- 2 tbsp lemon juice (optional for tanginess)
- ½ cup all-purpose flour
- Pinch of salt
Optional Topping
- Powdered sugar for dusting
- Fresh berries
- Berry sauce or honey
Instructions
Prepare Your Pan
- Preheat oven to 170°C (340°F).
- Grease an 8-inch or 9-inch round cake pan OR line it with parchment for easy removal.
Make the Batter
- In a large bowl, beat the softened cream cheese until smooth (no lumps).
- Add sugar and mix until creamy.
- Add eggs one at a time, mixing well after each.
- Mix in sour cream, vanilla, and lemon juice.
- Add flour + pinch of salt and mix until just combined (don’t overmix).
The batter will be silky and thick.
Bake
- Pour batter into your prepared pan.
- Bake 40–50 minutes, until:
- The edges are set
- The center has a slight wobble
- Turn off the oven and leave the cake inside for 10 minutes to prevent cracking.
Chill
- Let the cake cool fully at room temperature.
- Refrigerate for 3–4 hours (or overnight) for the best creamy texture.
Serve
Dust with powdered sugar or top with berries.
Slice and enjoy — creamy, tangy, smooth and perfectly balanced.
Tips
- For extra tang, add 1–2 more tablespoons of lemon juice.
- For extra creaminess, replace half the flour with cornstarch.
- You can use a hand mixer or whisk — it’s very forgiving!
