Ingredients for Strawberry Cheesecake
- Strawberry Cake Mix
- 3 large eggs
- Vegetable Oil
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 tablespoon lemon juice
- Red Food Coloring
- Whipping Cream
- Fresh Strawberries
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How to Make Strawberry Cheesecake
- Preheat oven to 300°F (150°C).
- Position oven rack in the middle of the oven.
- Grease a 13x9-inch baking pan.
- Reserve 1 cup of dry Duncan Hines cake mix (any flavor, but strawberry or vanilla recommended).
- In a large bowl, combine the remaining cake mix with 1 large egg and 1/3 cup oil. Mix until crumbly.
- Press the crust mixture evenly into the bottom and three-quarters up the sides of the prepared pan.
- In the same bowl (clean beaters if needed), cream together 8 ounces cream cheese (softened) and 1/2 cup granulated sugar until smooth.
- Add the remaining 2 large eggs and the reserved 1 cup of cake mix to the cream cheese mixture.
- Beat for 1 minute at medium speed.
- Reduce speed to low and gradually add 1/2 cup milk, 1 tablespoon lemon juice, and a few drops of red food coloring (adjust to desired intensity).
- Mix until completely smooth and well combined.
- Pour the batter into the prepared crust.
- Bake for 45-55 minutes, or until the center is set and no longer jiggles when gently shaken.
- Let cool completely on a wire rack before spreading with 1 cup whipped cream.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- To serve, cut into squares and garnish each square with a whole, unstemmed strawberry.
- Store any leftovers in the refrigerator. Consider freezing for longer storage; wrap tightly in foil.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
34g
Fat
71g
Carbs
3g
