Strawberry Cheesecake

A piece of Strawberry cheesecake.


softened cream cheese 1 (8 ounce, about 226g)
white sugar 1/3 cup
frozen whipped topping 1 (12 ounce, about 340g)
graham cracken crust some
sliced strawberries 1/2 pint


1. Beat cream cheese & white sugar until smooth.
2. Fold in whipped topping.
3. Spoon mixture into graham crust.
4. Refrigerate for at least 2 hours.

My Note / Story:

⇒ It is easier to take out a piece of the cake if you press the graham crust harder, because the part upon the graham crust would eventually become frozen and harder than normal cheesecake. If the graham crust is not danse enough, the crust will fall apart when cutting the cake.

⇒ Also remember to cut the strawberry into pieces as small as possible so that the strawberry can spread out more in your cheesecake and the flavor of the cheesecake will be stronger.

⇒ My first time of eating this cake was a night of christmas holiday in 2008. I went to a pastor's house and had dinner together. Stawberry frozen cheesecake was the dessert that night. At first,I thought it was just a mousse cake. But when I finished my first bite of that cake, I realized that is not a mousse cake. Me and my sister were amazed by this cake, so my sister asked the pastor's wife for the recipe. After that night, I remember my sister and I made that cake twice within the next week, and I guess you can also imagine how fast we finished those cakes.