All-New Cake Mix Doctor - Anne Byrn [152]
serves:
16 to 20
prep:
25 minutes
bake:
55 to 60 minutes
chill:
at least 2 hours
For the crust
Heaping ½ cup coarsely chopped pecans
1 package (18.25 ounces) yellow or vanilla cake mix with pudding
1 teaspoon ground cinnamon
1 large egg
6 tablespoons (¾ stick) butter, melted
For the filling
2 packages (8 ounces each) cream cheese, at room temperature
1 can (14 ounces) sweetened condensed milk
3 large eggs, at room temperature
½ cup key lime juice, at room temperature
1 small lime (optional; see Note)
For the topping
1/3 cup finely chopped pecans
1 cup Sweetened Whipped Cream (page 489), or frozen whipped topping, thawed
1. Place a rack in the center of the oven and preheat the oven to 325°F.
2. Make the crust: Place the ½ cup of pecans in a food processor and pulse until the nuts are finely chopped, about 20 seconds. Scrape down the side of the bowl with a rubber spatula. Add the cake mix and cinnamon and pulse until well combined, 20 to 30 seconds. Add 1 egg and the melted butter while the food processor is pulsing and blend until well combined, 15 seconds longer.
3. 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. Set the baking pan aside.
4. Make the filling: Place the cream cheese and condensed milk in a large mixing bowl. Beat with an electric mixer on low speed until just combined, 30 seconds. Increase the mixer speed to medium and beat 1 minute longer to thoroughly cream the mixture. Stop the machine and add the 3 eggs and the key lime juice.
5. Rinse the small lime, if using, and dry it with paper towels. Grate enough zest to measure ½ teaspoon and add it to the mixing bowl with the filling. Cut the lime in half and squeeze 1 to 2 tablespoons of juice. Add this to the mixing bowl with the cream cheese mixture. Beat on medium speed for 1 minute. Scrape down the side of the bowl with the rubber spatula. Pour the filling into the crust, spreading it evenly with a rubber spatula. Gently place the pan in the oven.
6. Bake the cheesecake until it looks shiny 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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SPECIAL TOUCHES
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7. Preheat the oven to 350°F.
8. Make the topping: Place the 1/3 cup of chopped pecans in a small baking pan and toast them in the oven until they are lightly browned, 3 to 4 minutes. Remove the pan from the oven and let the nuts cool.
9. Prepare the Sweetened Whipped Cream if using.
10. Spread the whipped cream or frozen whipped topping over the cheesecake and sprinkle the toasted pecans on top.
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: Use a small Persian lime, which is larger than a key lime. This is an optional ingredient, but adding the fresh lime juice and zest gives this cheesecake a more pronounced flavor. You will get at least ½ teaspoon of zest and 1 to 2 tablespoons of juice from one Persian lime.
Cupcakes and Muffins
It’s no surprise that I love cupcakes.