Creamy Classic cheesecake on a graham cracker crust with strawberry topping. (Serving suggestion: Garnish with fresh strawberries and mint.)
You Will Need
3 Tbsp Melted Butter
1 Pouch Graham Cracker Crust Mix (Enclosed)
16 Ounces Cream Cheese, softened to room temperature
1/4 Cup Milk
1 Pouch Filling Mix (Enclosed)
1 Pouch Strawberry Topping (Enclosed)
Heat oven to 275°F. Thoroughly grease 8-inch round cake pan.
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.
FOR FILLING: Mix cream cheese and filling mix using an electric mixer until cream cheese is fluy. Mix about 1 minute on low, then 1 minute on high. Scrape bowl and add milk. Beat on high until mixture is light and fluy (about 1 minute). CHEF’S TIP: FOR CREAMIER TEXTURE, REPLACE MILK WITH 2 TBSP HEAVY CREAM AND 3 TBSP SOUR CREAM.
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. Chill until ready to serve. Slice, serve and enjoy! CHEF’S TIP: GARNISH WITH FRESH STRAWBERRIES AND MINT.