All-New Cake Mix Doctor - Anne Byrn [151]
½ cup granulated sugar
1 can (12 ounces; 1½ cups) evaporated milk
1½ teaspoons pure vanilla extract
For the topping
2 cups heavy (whipping) cream
½ cup confectioners’ sugar, sifted
½ teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
1½ cups crushed chocolate sandwich cookies (12 Oreos)
1. Place a rack in the center of the oven and preheat the oven to 325°F.
2. Make the crust, set aside 1 cup of cake mix for the filling. Place the remaining cake mix and the egg and butter in a medium-size mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 2 minutes. Scrape down the side of the bowl with a rubber spatula. Add the 1 cup of crushed chocolate sandwich cookies and beat until just combined. Spread the crust over the bottom of a 13 by 9–inch glass baking pan, evenly pressing the mixture over the bottom and about 1 inch up the sides of the pan (see Note). Set the baking pan aside.
3. Make the filling: Wash and dry the medium-size bowl and the beaters to remove the cookie crumbs. Place the cream cheese and granulated sugar in the bowl and beat with an electric mixer on medium speed until creamy, 1 to 1½ minutes, scraping down the side of the bowl if needed. Slowly add the evaporated milk, 1½ teaspoons of vanilla, and the reserved cake mix while beating on low speed. Scrape down the side of the bowl again with the rubber spatula if needed. Beat on medium speed until the mixture is well combined and smooth, about 1 minute. Pour the filling into the crust, spreading it evenly with the rubber spatula. Gently place the pan in the oven.
4. Bake the cheesecake until it looks shiny and lightly browned and the center barely jiggles when you shake the baking pan, 55 to 60 minutes. Transfer the baking pan to a wire rack and let the cheesecake cool to room temperature, about 1 hour. Then lightly cover the pan with plastic wrap and place the cheesecake in the refrigerator to chill for at least 1 hour, or preferably 24 hours, for the flavors to meld.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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5. Make the topping: Place a large metal bowl and electric mixer beaters in the freezer to chill.
6. Remove the bowl and beaters from the freezer, pour the cream into the chilled bowl, and beat with an electric mixer on high speed until the cream thickens, 1½ minutes. Stop the machine and add the confectioners’ sugar, ½ teaspoon of vanilla, and cocoa powder. Beat the cream on high speed until stiff peaks form, 1 to 2 minutes longer. Stop the machine and scrape down the side of the bowl with a rubber spatula. Fold in the 1½ cups of crushed chocolate sandwich cookies, if desired (you can also sprinkle them on top of the cheesecake after you add the topping).
7. Spread the topping over the cheesecake and cut it into squares to serve.
Keep It Fresh! Store this cake, covered first with plastic wrap and then with aluminum foil, in the refrigerator for up to five days. The cake does not freeze well.
Note: You can also bake this cake in a 10-inch springform pan. It will take about an hour to bake.
KEY LIME CHEESECAKE
HERE IS ANOTHER WINNING do-ahead cheese-cake that’s a snap to prepare. It’s a lot easier to find key lime juice in supermarkets these days, and the juice has the most wonderful tropical flavor that will surely take you to the warm weather climates every time you take a bite of this cheesecake. Serve this to crowds after grilling fish or