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The Cheesecake Factory Premium Cheesecake Mix Strawberry
The Cheesecake Factory Premium Cheesecake Mix Strawberry
12.5 oz
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About
Details
The Cheesecake Factory is the fantastical food experience that is absolutely certain to satisfy. Since we can't reveal our top-secret recipes, we created a delicious premium cheesecake mix inspired by our legendary desserts so you can enjoy a taste, at home.
Ingredients
Filling Mix Ingredients: Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Dextrose, Less Than 2% Of: Lactic Acid, Calcium Lactate, Natural Flavors, Salt, Soybean Oil, Xanthan Gum, Food Starch-modified. Crust Mix Ingredients: Whole Wheat Flour, Sugar, Wheat Flour, Palm Oil, Molasses, Baking Soda, Malted Barley Flour, Salt, Spice, Soy Lecithin. Topping Ingredients: Strawberries (strawberries, Sugar), Water, Sugar, Corn Syrup, Modified Corn Starch, Less Than 2% Of: Natural Flavors, Citric Acid, Pectin (pectin, Sugar), Vegetable Juice (color), Potassium Sorbate And Sodium Benzoate As Preservatives, Xanthan Gum, Calcium Chloride, Turmeric (color).
Directions
You will need:
Crust:
3 tbsp melted butter.
1 pouch graham cracker crust mix (enclosed).
Filling:
16 ounces cream cheese, softened to room temperature.
1/4 cup milk.
3 eggs.
1 pouch filling mix (enclosed).
Topping:
1 pouch strawberry topping (enclosed).
1. Heat oven to 275 degrees F. Thoroughly grease 8-inch round cake pan.
2. 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 pan. Set aside.
3. For 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).
Chef's tip: for creamier texture, replace milk with 2 tbsp heavy cream and 3 tbsp sour cream.
4. 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.
5. 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. Chill until ready to serve. Slice, serve and enjoy!
Chef's tip: garnish with fresh strawberries and mint.
Don't eat raw batter.
Warnings
Contains: wheat, soy. May contain milk, eggs and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 1g1%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 70mg3%
- Total Carbohydrate 33g12%
- Dietary Fiber 1g4%
- Sugars 26g
- Protein 1g
Details
The Cheesecake Factory is the fantastical food experience that is absolutely certain to satisfy. Since we can't reveal our top-secret recipes, we created a delicious premium cheesecake mix inspired by our legendary desserts so you can enjoy a taste, at home.
Ingredients
Filling Mix Ingredients: Sugar, Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour), Dextrose, Less Than 2% Of: Lactic Acid, Calcium Lactate, Natural Flavors, Salt, Soybean Oil, Xanthan Gum, Food Starch-modified. Crust Mix Ingredients: Whole Wheat Flour, Sugar, Wheat Flour, Palm Oil, Molasses, Baking Soda, Malted Barley Flour, Salt, Spice, Soy Lecithin. Topping Ingredients: Strawberries (strawberries, Sugar), Water, Sugar, Corn Syrup, Modified Corn Starch, Less Than 2% Of: Natural Flavors, Citric Acid, Pectin (pectin, Sugar), Vegetable Juice (color), Potassium Sorbate And Sodium Benzoate As Preservatives, Xanthan Gum, Calcium Chloride, Turmeric (color).
Directions
You will need:
Crust:
3 tbsp melted butter.
1 pouch graham cracker crust mix (enclosed).
Filling:
16 ounces cream cheese, softened to room temperature.
1/4 cup milk.
3 eggs.
1 pouch filling mix (enclosed).
Topping:
1 pouch strawberry topping (enclosed).
1. Heat oven to 275 degrees F. Thoroughly grease 8-inch round cake pan.
2. 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 pan. Set aside.
3. For 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).
Chef's tip: for creamier texture, replace milk with 2 tbsp heavy cream and 3 tbsp sour cream.
4. 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.
5. 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. Chill until ready to serve. Slice, serve and enjoy!
Chef's tip: garnish with fresh strawberries and mint.
Don't eat raw batter.
Warnings
Contains: wheat, soy. May contain milk, eggs and tree nuts.
Common questions
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