Bake the best dessert this season with The Cheesecake Factory’s NEW boxed Cheesecake Mixes! Get #MyCheesecake recipe – Strawberry Pistachio Cheesecake. #CheesecakeFactoryatHome
Strawberry Pistachio Cheesecake Recipe
Bake your own At Home
Oh, goodness! Cheesecake is one of my favorite desserts. And I never pass up an opportunity to go to The Cheesecake Factory — everything on the menu is delicious, and their cheesecake is legendary. I am so excited to share that now you can make some of that yumminess right in your own home.
The Cheesecake Factory has launched their NEW line, The Cheesecake Factory At Home Cheesecake Mixes! These boxed mixes come in three flavors, Classic, Salted Caramel, and Strawberry. They have easy prep and are simple to make, so you can impress your friends and family in a snap. But another great thing about these box mixes is that you can use your imagination and create and customize your own personal cheesecake flavor.
I created my own scrumptious cake using the Strawberry Cheesecake Mix. The box comes with pouches for the crust, the filling, and the topping. All you have to do is add the cream cheese, eggs, butter, and milk. There are even “Chef’s Tips” printed on the box to make this already delicious cheesecake even better. I gave mine a creamier texture by substituting a little heavy cream and sour cream for the milk. The Chef was right, it was creamier!
So, let’s get to baking my Strawberry Pistachio Cheesecake!
The Recipe:
Ingredients:
- 1 Box – The Cheesecake Factory At Home Cheesecake Mix (strawberry)
- 16 ounces – Cream Cheese (softened)
- 3 Eggs
- 3 Tablespoons – Butter
- 8 to 16 ounces – Heavy Cream (2 Tablespoons for filling, the rest for garnish)
- 3 Tablespoons – Sour Cream
- 3/4 Cup – Pistachio Nuts
- 1/2 Cup – Freeze Dried Strawberries
- 1/4 cup – Mini Semi-Sweet Chocolate Chips
The How-To:
Directions:
- Heat oven according to the Cheesecake Mix box.
- Chop the Pistachios. You want them to be small but not totally pulverized. They will vary in size.
- Chop Freeze Dried Strawberries — fine to small.
- Follow directions on the cheesecake mix box to mix the crust. Before adding the crust to the pan, add 1/2 cup pistachios and 1/4 cup strawberries. Mix well.
- Turn crust into the baking pan and pat crust to cover the bottom and halfway up the side.
- Follow the box directions to make the cheesecake filling. I used the Chef’s Tip for a creamier texture and replaced the 1/4 cup milk with the Heavy Cream and Sour Cream. Do Not over beat the eggs — this will help to keep the cake from cracking.
- Once filling is ready, pour the mixture onto the prepared crust.
- Follow the baking instructions on the cheesecake mix box.
- After the cheesecake is baked, carefully run a knife between the cake and the pan to loosen the cake. This will help to keep the cake from pulling and cracking during the cooling process. Cool in the pan.
- Allow the cheesecake to rest until it becomes room temperature. Then, place in the refrigerator to chill for a couple of hours before garnishing and serving.
- TIP: When you transfer the cake to the refrigerator, place your whipping bowl and beater(s) into the freezer to get icy cold. This will help your cream to whip faster.
Decorate Your Cheesecake:
Garnish:
- Pull your whipping bowl and beater(s) from the freezer.
- Add the remaining Heavy Cream to the icy cold bowl and start whipping.
- Once the heavy cream begins to thicken, add the remaining freeze dried strawberries. Continue whipping until the strawberries are fully incorporated and cream is whipped to stiff peaks.
- Pipe whipped cream onto you cheesecake as desired.
- Sprinkle pistachios, strawberries, and Mini Chocolate Chips.
- Follow the direction on the cheesecake mix box for softening the topping, and drizzle around the cheesecake. You may want to save some topping back to decorate the dessert plates for individual servings.
Strawberry Pistachio Cheesecake Printable Recipe:
- 1 Box - The Cheesecake Factory At Home Cheesecake Mix (strawberry)
- 16 ounces - Cream Cheese (softened)
- 3 Eggs
- 3 Tablespoons - Butter
- 8 to 16 ounces - Heavy Cream (2 Tablespoons for filling, the rest for garnish)
- 3 Tablespoons - Sour Cream
- 3/4 Cup - Pistachio Nuts
- 1/2 Cup - Freeze Dried Strawberries
- 1/4 cup - Mini Semi-Sweet Chocolate Chips
- Heat oven according to the Cheesecake Mix box.
- Chop the Pistachios. You want them to be small but not totally pulverized. They will vary in size.
- Chop Freeze Dried Strawberries -- fine to small.
- Follow the cheesecake mix box to mix the crust. Before adding the crust to the pan, add 1/2 cup pistachios and 1/4 cup strawberries. Mix well.
- Turn crust into the baking pan and pat crust to cover the bottom and halfway up the side.
- Follow the box directions to make the cheesecake filling. I used the Chef's Tip for a creamier texture and replaced the 1/4 cup milk with the Heavy Cream and Sour Cream. Do Not over beat the eggs -- this will help to keep the cake from cracking.
- Once filling is ready, pour the the prepared crust.
- Follow the baking instructions on the cheesecake mix box.
- After the cheesecake is baked, carefully run a knife between the cake and the pan to loosen the cake. This will help to keep the cake from pulling and cracking during the cooling process. Cool in the pan.
- Allow the cheesecake to rest until it becomes room temperature. Then, place in the refrigerator to chill for a couple of hours before garnishing and serving.
- TIP: When you transfer the cake to the refrigerator, place your whipping bowl and beater(s) into the freezer to get icy cold. This will help your cream to whip faster.
Garnish the Cheesecake: - Pull your whipping bowl and beater(s) from the freezer.
- Add the remaining Heavy Cream to the icy cold bowl and start whipping.
- Once the heavy cream begins to thicken, add the remaining freeze dried strawberries. Continue whipping until the strawberries are fully incorporated and cream is whipped to stiff peaks.
- Pipe whipped cream onto you cheesecake as desired.
- Sprinkle pistachios, strawberries, and Mini Chocolate Chips.
- Follow the the cheesecake mix box for softening the topping, and drizzle around the cheesecake. You may want to save some topping back to decorate the dessert plates for individual servings.
The pistachios and strawberries are a delightful combination, and the red and green speckles in the crust and garnish are both whimsical and beautiful. This would be a perfect dessert for the holidays or anytime– simple decadence!
HOLIDAY HACK:
Bake cheesecakes ahead and freeze them! After the cheesecake is room temperature, carefully remove the cheesecake from its pan. Place the cooled cheesecake on a baking pan uncovered, and freeze until firm. Once firm, remove the cheesecake from the freezer. Remove from the pan, and wrap the ungarnished cake snuggly in plastic wrap, then two layers of foil. Seal the wrapped cheesecake in a freezer bag and return to the freezer. Cheesecakes can be frozen for several months. When ready to use, thaw cheescake in the refrigerator for 8-12 hours or overnight. Once your cheesecake is thawed, garnish as desired, and serve.
Where To Find:
This is definitely cheesecake made easy! Learn more about The Cheesecake Factory At Home Cheesecake Mixes and where to find them here.
Try The Cheesecake Factory At Home Cheesecake Mixes for yourself!
I know you will enjoy my Strawberry Pistachio Cheesecake. Invite your guests or loved ones and surprise them by sharing a charmingly unique, homemade, and luscious cheesecake dessert. Enjoy!
My Caramel Pecan Sauce would make another fabulous cheesecake topping. And, I would love to hear your creative flavor ideas.
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~Lorelai
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Contact Lorelai at Lorelai@LifeWithLorelai.com
