A rich and moist cream cheese cake with a tender crumb—a simple yet decadent dessert perfect for any occasion.

Scale

8 oz cream cheese, softened

½ cup vegetable oil

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

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1. Preheat oven to 350°F (175°C). Grease and flour a 9‑inch springform pan.

2. Beat cream cheese and sugar until smooth. Add oil, eggs one at a time, then vanilla.

3. Sift flour and baking powder, fold into the mixture gently.

4. Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean.

5. Cool in pan 10 minutes, then remove and cool completely before slicing.

Make sure cream cheese is fully softened before mixing.

You can add lemon zest or almond extract for a flavor twist.

Cake stores well in fridge for up to 4 days or can be frozen.