Ingrédients pour Cantaloupe Cheesecake
- Yellow Cake Mix
- 1 (8 ounce) package (227g) cream cheese, softened
- 2 cups (473ml) pureed cantaloupe (about 2 medium cantaloupes)
- Vanilla Extract
- Eggs
- Vegetable Oil
- Pinch of salt
- 1/2 cup (120ml) milk
- 1 tablespoon lemon juice
- 1 cup (200g) granulated sugar
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Comment préparer Cantaloupe Cheesecake
- Preheat oven to 300°F (150°C).
- In a medium bowl, combine 1 cup (120g) dry yellow cake mix and set aside.
- In a large mixing bowl, combine the remaining 1 cup (120g) dry cake mix, 1 large egg, and 1/3 cup (80ml) vegetable oil. Mix until crumbly.
- Press the crumbly mixture evenly into the bottom and up the sides of a greased 13x9x2 inch baking pan.
- In the same bowl (clean it if necessary), beat together 1 (8 ounce) package (227g) cream cheese, softened, 1 cup (200g) granulated sugar, and a pinch of salt until smooth and creamy.
- Add 3 large eggs, one at a time, mixing well after each addition.
- Stir in the reserved 1 cup (120g) dry cake mix until just combined.
- At low speed, gradually add 2 cups (473ml) pureed cantaloupe (about 2 medium cantaloupes), 1/2 cup (120ml) milk, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
- Beat until smooth and well combined.
- Pour the batter into the prepared crust.
- Bake for 45-55 minutes, or until the center is just set and no longer jiggles. A toothpick inserted into the center should come out with moist crumbs.
- Cool the cheesecake completely to room temperature on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
- Store in the refrigerator. Cut into squares to serve.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
154g
Fat
75g
Carbs
21g
