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Everybody may benefit from an occasional helpful hand. Given my hectic work schedule, I am aware of the transformative power of a simple and healthful treat like cream cheese cake. This dessert, which pays tribute to traditional cheesecake but has a friendlier, more rustic touch, can be made without an expensive springform pan. It slides perfectly into a 9 x 13 pan. This dish is so simple to prepare and tastes so good that you should reserve it for a dessert that will please a large audience. Whether it’s being served at a potluck, a family reunion, or simply as a weekend treat, this cake easily adds a festive touch to any event.

 

This Cream Cheese Cake tastes great on its own, but it may be enhanced with a dollop of vanilla ice cream or a dab of whipped cream. This traditional meal might have a fruitier twist and become more sophisticated with a drizzle of raspberry sauce or some fresh berries.

Serves 12–15 people. The cheesecake is creamy.

The components of the cake are:

1/4 cup of powdered sugar and 1/2 cup of all-purpose flour
One and a half teaspoons of baking powder
– Two eggs, cooled to the touch – 1/4 teaspoon baking soda salt – Half a teaspoon
3/4 cup of vegetable oil
— One cup and two teaspoons of sour cream vanilla extract
Eight ounces of cream cheese that has softened

About the frosting: