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Margarita Cheesecake Cake Type Bar




Source of Recipe


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List of Ingredients




1 package (18.25 ounce size) lemon cake mix, prepared as box directs
1/3 cup fresh lime juice (grate lime peel first)
2 1/2 teaspoons unflavored gelatin
3 packages (8 ounce size) cream cheese, softened
1/2 cup granulated sugar
1 tablespoon freshly grated lime peel

Heat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil, letting foil extend about 2 inches above pan at both ends. Coat foil with nonstick spray.

Spread cake batter in prepared pan. Bake as box directs. Cool completely in pan on a wire rack.

Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan.

Pour lime juice into a small saucepan; sprinkle with gelatin. Let stand 1 minute, then stir over low heat 3 minutes until gelatin completely dissolves. Remove from heat.

Beat cream cheese, sugar and lime peel in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly beat in gelatin mixture. Beat 1 minute to blend.

Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight.

Lift from pan. Cut in bars (dip knife in hot water; wipe clean between cuts)

Recipe