Strawberry Cheesecake
Ingredients: |
| 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 |
Directions: |
|---|
| 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.
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