There is a "little gal" in my office who's crazy about strawberries. The last time I made the fruit cake, she basically went to extend to "fight" for the strawberries. For her birthday, she requested for a cake with loads of strawberries. She also wanted a cheesecake.
I think strawberry cheesecake is a wonderful idea, I love strawberries too. Furthermore, there are these delicious Korean strawberries on sale in the supermarkets lately, have you tried? It's only RM8.90 if you get it from Jaya Jusco.
Instead of my usual baked cheesecake, I decided to make a chilled cheesecake this time. One of the reason was I don't want to "cook" the strawberries. The cake turned out to be pink due to the strawberry juice - the strawberries were chopped before mixing into the cheesecake mix. I already love the colour to start with.
The cake was then topped and decorated with even more strawberries. I've actually used 3 boxes of strawberries for this cake. Hence it became this VERY strawberry cheesecake.
Almost everyone (okay, actually everyone) love this cake, it's smooth and creamy. A bit too soft and "watery" for me, so I will add more gelatin the next time to give it a sturdier texture. Other than that, this is a wonderful cake, look at the amount of strawberries amidst the tofu-soft cheesecake!