Put the pangelatin in a cup of cold water and soak it for 30 minutes. Whisk cream cheese at room temperature and mix with sugar and vanilla sugar. Add yogurt and whipped cream to the sugar-mixed cream cheese and mix well.

Drain the soaked gelatin, remove the gelatin, microwave it for about 30 seconds, and melt it completely. Put the soaked gelatin into the cream cheese dough and mix quickly and evenly. Lastly, add lemon juice and mix well.

Pour the cream cheese filling into the prepared pie, clean the surface, and store in the refrigerator for about 3 hours. (If you don't have instant pie, grind 150 grams of Diget cookies, add 3 tablespoons of butter, and mix them. Press cookie powder into an 18cm round mold or pie mold to make pie.)

When the surface is completely hardened, put fresh strawberries on top and apply bad juices evenly on the surface of the strawberries. Sweet and sour fresh strawberry filled strawberry rare cheesecake is complete. When you cut a cheesecake or mousse cake, heat the knife over the fire and cut the surface neatly. The soft, deep taste of rare cheesecake and fresh strawberries go well together in your mouth. If you refrigerate it and serve it as a dessert, it will be a vital energy source in this drowsy spring?