Strawberry Cheesecake

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“This eye-appealing cake is a cheesecake with a difference. Cake mix forms and flavors the crust and the filling to give you a delicious and beautiful springtime dessert. Recipe from Duncan Hines.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) duncan hines deluxe ii supreme strawberry cake mix
  • 4 eggs, divided
  • 1 tablespoon vegetable oil
  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 1 12 cups milk
  • 1 tablespoon lemon juice
  • 6 drops red food coloring
  • 1 cup whipping cream, whipped or 2 cups frozen whipped topping, thawed
  • fresh strawberries (to garnish)

Directions

  1. Preheat oven to 300 degrees F. Be sure rack is in the middle. Grease a 13x9-inch baking pan.
  2. Reserve 1 cup of dry cake mix. Combine remaining cake mix with 1 of the eggs and the oil in a large bowl (mixture will be crumbly). Press crust mixture evenly into bottom and three-quarters up the sides of prepared pan.
  3. In same bowl, with same beaters (no need to wash), blelnd cream cheese and sugar. Add remaining eggs and reserved cake mix; beat 1 minute at medium speed.
  4. At low speed, slowly add milk, lemon juice and food coloring; mix until smooth. Pour into crust. Bake 45-55 minutes or until center is firm.
  5. When cool, spread with whipped cream; chill before serving. To serve, cut into squares and garnish each squaare with a whole, unstemmed strawberry.
  6. Store in refrigerator; freeze covered with foil.

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