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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
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 |
1/2 cup sugar |
1 1/2 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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