Strawberry Cheese Cake

Strawberry Cheese Cake

This is my favorite cheese cake.

Strawberry Cheese Cake

Ingredients:

Base Filling
  • 1 cup crushed Graham wafers
  • 1é4 cup white sugar
  • 1é3 cup melted butter
  • 1é4 cup Nutriwhip
  • 1 package Philadelphia Cream Cheese (250g)
  • 1é2 cup white sugar

Directions:

Preparation:

  1. Remove Cream cheese from fridge, about an hour before making the filling. This is to allow the cheese to soften and makes smoother filling.

Base:

  1. Crush the wafers.
  2. Melt butter, mix in sugar and crushed wafers.
  3. Press into a pie plate (or 8×8 square dish).
  4. Microwave for 1 minute. Remove and use fork to press down on crush (this will help flatten and firm up base).  Note: overcooking will make a very hard base.
  5. Allow base to completely cool down (to prevent filling from melting).

Filling:

  1. Pour Nutriwhip in a small bowl (2-4 cups bowl).  Beat Nutriwhip with electric mixer on high until stiff (about 2 minutes). Set aside.  Note: Do not need to clean the beaters.
  2. Place cream cheese in a medium size mixing bowl, whip with electric mixer on med-high.
  3. Reduce the speed of the beaters and slowly add the sugar, mix well.
  4. Add Prepared Nutriwhip (from first step) to cream cheese mixture, mix well.

Finishing:

  1. Carefully, spoon filling over cooled base.  Note: Do not want to mix base crumbs into filling.
  2. Spread evenly with spatula.
  3. Place in fridge for a minimum of 4 hours to set.
  4. Serve with your favorite topping.