Ingredients:

  • 15.25 oz yellow cake mix
  • 0.5 cup unsalted grass-fed butter, melted
  • 1 large egg, room temperature
  • 0.5 tsp vanilla bean paste
  • 8 oz full-fat cream cheese, softened
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3.5 cups organic powdered sugar, sifted
  • 0.25 tsp fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch metal baking pan with butter.
  2. In a large bowl, combine the yellow cake mix, melted butter, 1 egg, and vanilla bean paste. Stir with a firm spatula until a stiff dough forms.
  3. Press the dough mixture evenly into the bottom of the prepared pan using your fingers or the back of a spoon to form a uniform crust.
  4. In a separate bowl, whip the softened cream cheese with an electric mixer until smooth and lump-free.
  5. Add the remaining 2 eggs and vanilla extract to the cream cheese, beating on medium speed until fully incorporated.
  6. Gradually add the sifted powdered sugar and sea salt. Beat on low speed until combined, then increase to medium-high to aerate the topping until voluminous and pale ivory.
  7. Pour the cream cheese mixture over the base layer and spread evenly with an offset spatula.
  8. Bake for 40 minutes. The cake is done when the edges are deep golden brown and set, but the center still undulates slightly like firm pudding when the pan is nudged.
  9. Allow the cake to cool completely in the pan to allow the carryover cooking to set the molten center before slicing.