When my sweet Husband asked me if I could make him a cheesecake to take to work for a Thanksgiving potluck, I gasped. I had never made real cheesecake in my life. I’d made vegan variations of it using cashews, but never made actual CHEESE cake. I wouldn’t even know where to start!
I decided I would make a “practice” cheesecake first so that I could be prepared to make the actual one for next week. I normally love baking but always get nervous when I’m baking for someone other than my immediate family.
I like to make sure everything looks and tastes right in order to make the best impression and this time, I wanted my Hubby’s coworkers to be impressed.
The Cheesecake Factory came to my rescue!
Luckily, I didn’t have to make it completely from scratch. I found The Cheesecake Factory At Home Cheesecake Mixes. If anyone knows how to make a good cheesecake, It’s the folks at the Cheesecake Factory so I knew this was going to be fool-proof. Still, I wanted to make sure I did all that I could to make it look and taste right!
Strawberry Premium Cheesecake Mix
I used the Strawberry Premium Cheesecake mix which comes with the following:
- 1 Pouch of Graham Cracker crust Mix
- 1 Pouch Filling Mix
- 1 Pouch Strawberry Topping
You will need to add the following additional ingredients:
- Cream Cheese
I also recommend using a 8 inch spring-form pan to make this. Check this one out.
I added the strawberry topping on top and added strawberries around the outer rim. The cheesecake needs to be chilled before being served for best results.
The Cheesecake Factory’s new at Home Cheesecake Mixes and try them for yourselves!
Easy Strawberry Cheesecake
Check out this fool-proof strawberry cheesecake recipe using The Cheesecake Factory At Home Cheesecake Mixes.
- 3 Tbs Melted Butter
- 1 Pouch Graham Cracker Crust Mix Enclosed in the package
- 16 Ounces Cream Cheese, softened to room temperature
- 1/4 Cup Milk
- 3 eggs
- 1 Pouch Filling Mix Enclosed in the package
- 1 Pouch Strawberry Topping Enclosed in the package
- Strawberries for decorations Optional
Heat oven to 275 degrees Fahrenheit
FOR CRUST: Combine crust mix and melted butter until well blended. Gently press mixture into cake pan covering the bottom and halfway up the sides of the pan. Set aside.
FOR THE FILLING: Mix cream cheese and filling mix using an electric mixer until cream cheese is fluffy. Mix about 1 minute on low, then 1 minute on high. Scrape bowl and add milk. Beat on high until mixture is light and fluffy (about 1 minute).
Scrape bowl and add eggs. Mix on low speed until eggs are fully incorporated (do not over-mix). Scrape bowl and pour mixture onto prepared crust. Bake 45-49 minutes or until center has a slight jiggle. Do not over-bake. Cheesecake filling will firm up after cooling.
Remove pan and cool to room temperature. Using a knife, run along the edge of the pan to loosen the cheesecake. Place pan in the refrigerator and chill completely. Knead strawberry topping pouch for 30-seconds to soften. Evenly spread topping over cheesecake. Add additional toppings and garnish as needed .Chill until ready to serve. Slice, serve and enjoy!