Strawberry Cheese Cake
This is my favorite cheese cake.
Ingredients:
Base | Filling |
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Directions:
Preparation:
- 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:
- Crush the wafers.
- Melt butter, mix in sugar and crushed wafers.
- Press into a pie plate (or 8×8 square dish).
- 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.
- Allow base to completely cool down (to prevent filling from melting).
Filling:
- 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.
- Place cream cheese in a medium size mixing bowl, whip with electric mixer on med-high.
- Reduce the speed of the beaters and slowly add the sugar, mix well.
- Add Prepared Nutriwhip (from first step) to cream cheese mixture, mix well.
Finishing:
- Carefully, spoon filling over cooled base. Note: Do not want to mix base crumbs into filling.
- Spread evenly with spatula.
- Place in fridge for a minimum of 4 hours to set.
- Serve with your favorite topping.