One 8oz packet of cream cheese (whipped cream cheese is better, but the block is just fine)
1/3 of a pot of Cool Whip
1 and a half tablespoon powdered sugar
One to One and Half teaspoons of lemon juice (taste it to see)
2 teaspoons vanilla extract
1 cup of sliced strawberries – vanilla – sugar, for topping.
Method
Prepare the strawberries. Wash and slice 1 cup of strawberries. Put in a bowl with 2 teaspoons of sugar, half a teaspoon of vanilla extract and leave for at least an hour.
Bring the cream cheese up to room temperature. It will be easier to work with.
Whisk the cream cheese until light and fluffy. If you are using the whipped cream cheese it will not require much whisking.
Whisk in the sugar.
Add the lemon juice, one teaspoon first. Add a little extra lemon juice at the end if you need it. Always taste as you are going along.
Add the vanilla extract.
Now add one third of a tub of Cool Whip. Don’t whisk this in, you want to retain the air, so the cheesecake has a light and fluffy texture. Use a wooden spoon or spatula and fold it in carefully. At this point taste to see if you need any extra sugar, vanilla or lemon.
Spoon it into the Graham Cracker Crust and level off to make it neat.
Add the strawberries to the top of the cheesecake
Leave to chill at least 1 hour. Preferably at least 2.
