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Key Lime Cheesecake




Source of Recipe


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List of Ingredients




softened butter or vegetable shortening for pan

1 (18.25-ounce) package plain yellow cake mix

4 tablespoons (1/2 stick) butter, melted

4 large eggs

16 ounces cream cheese, at room temperature

14-ounce can sweetened condensed milk

1 tablespoon grated lime zest, optional

1/2 cup fresh lime juice (6 to 10 Key limes, or 3 to 5 regular)

1 cup sweetened whipped cream or whipped topping




Recipe



Preheat oven to 325 degrees. Lightly grease a 9-inch-by-13-inch

baking pan with softened butter or vegetable shortening. Set aside.

Measure out 1/2 cup of the cake mix and set aside. Place the

remaining cake mix, butter and 1 egg in a large mixing bowl. Blend

with electric mixer on low speed for 2 minutes. Stop the machine and

scrape down the sides of the bowl with a rubber spatula. The batter

should come together in a ball. With your fingertips, pat the batter

evenly over the bottom and 1 inch up the sides of the prepared pan,

smoothing it out with your fingers until the top is smooth. Set
aside.


For the filling, place the cream cheese and condensed milk in the

same mixing bowl that was used to make the crust, and with the same

beaters (no need to clean either) blend on low speed until just

combined, 30 seconds. Stop the machine and add the reserved cake mix,

the remaining 3 eggs, the lime zest, if using, and juice and beat on

medium 1 minute. Stop the machine and scrape down the sides of the

bowl with a rubber spatula.


Pour the filling onto the crust and spread so it covers the surface

and reaches the sides of the pan. Bake on center rack until

cheesecake looks shiny and the center no longer jiggles when you

shake the pan, 45 to 50 minutes. Remove from oven and place on a wire

rack to cool for 30 minutes. Lightly cover the pan with plastic wrap

and refrigerate for at least 1 hour but preferably 24 hours for the

flavors to meld. Cut in squares and serve with a dollop of sweetened

whipped cream.