Ingredients:

  • 1 box (15.25 oz / 432g) yellow cake mix
  • 1/2 cup (113g) salted butter, melted and cooled
  • 1 large egg, room temperature (for base)
  • 8 oz (226g) cream cheese, softened to room temperature
  • 2 large eggs, room temperature (for topping)
  • 1 tsp vanilla extract
  • 3 3/4 cups (450g) powdered sugar, plus extra for dusting
  • 1/4 tsp fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper for easy removal.
  2. In a large mixing bowl, combine the dry yellow cake mix, one egg, and the melted salted butter. Mix with a stiff spatula until a soft, dough-like consistency forms.
  3. Press the dough evenly into the bottom of the prepared 9x13 pan. Use the bottom of a flat measuring cup to ensure the crust is level and reaches the corners.
  4. In a separate bowl, use an electric hand mixer to beat the softened cream cheese until smooth and aerated, approximately 2 minutes.
  5. Add the remaining two eggs and vanilla extract to the cream cheese. Beat until fully incorporated.
  6. Reduce mixer speed to low and gradually add the powdered sugar and salt. Once the sugar is incorporated, increase speed to medium-high and whip for 1 minute until glossy.
  7. Pour the cream cheese mixture over the unbaked crust, spreading it to the edges.
  8. Bake on the center rack for 38–42 minutes. The edges should be puffed and golden brown, but the center must still have a noticeable jiggle.
  9. Remove from oven and allow to cool completely in the pan to allow the gooey center to set before slicing into 16 squares.