Prepare the crust:
In a
food processor grind the graham crackers until they are broken into a fine powder. Add the butter, nutella,
brown sugar, salt and cocoa powder and process until it is all well incorporated. You may have to scrape down the sides of the bowl a few times.
Press the
crust evenly into the bottom of an 8 or 9-inch spring form pan. It should come up the sides slightly.
Prepare the Strawberry topping:
In a saucepot add the strawberries, sugar, and 2 tablespoons of water. Cook over medium heat until the strawberries are quite soft. Use an
immersion blender to puree the fruit. (You can also do this by pouring the
strawberries into a regular blender, then return to the pot to finish cooking.)
Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes.
Transfer the gelatin to the strawberries and gently cook over low heat.
Whisking just until the
gelatin is completely dissolved. Remove from heat. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.
To make the cheesecake:
In a stand
mixer beat the cream cheese and sugar on medium-low speed, using the paddle attachment, until smooth. Add the vanilla extract. Add the strawberry topping, except the 3/4 cup you have reserved for the top layer.
In a separate bowl whip the heavy cream until medium peaks.
Fold the
whipped cream into the strawberry cheesecake
batter.
Gently folding just until it is all combined.
Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
Once the cheesecake is set, pour the remaining 3/4 cup strawberry topping over it. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable.
Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it.
Top with the fresh strawberries
Carrot Cupcakes with Cream Cheese Frosting
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By conline
on April 21, 2012
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This recipe is awesome because you can make it the same day as the event and it's delicious. Other cheesecakes need 24 hrs in the fridge, and also, this recipe doesn't have to be baked, so it's great for summer. It is easy to do even though it's a lot of steps. I was missing my equipment, but it still worked out. I used a blender for the crust and the filling and the topping. I used a whisk for the heavy cream. My son is allergic to nuts so instead of 2 TB nutella I added 1 extra TB brown sugar & 1 extra TB cocoa plus a tiny bit of oil. It was delicious and everyone asked that I make it again.
By flgirlee
SW Ranches, FL
on June 03, 2011
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Sorry, Husband didn't like it.
The reviews are great, I thought I'd try it for my husband's birthday, he likes cheesecake, he likes strawberries,he likes straberries on top of his cheesecake but this didn't do it for him, actually I didn't get any compliments. It look exactly like the picture, I thought it was good, but more of a cheesecake chiffon pie rather than a cheesecake. Also for me their were too many steps, although not complicated. If your looking for a NY style cheesecake this is not for you, but if your looking for a light chiffon type pie I think you'll like it.
By OliveGreen69
San Jose, CA
on June 03, 2011
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This was a very good Cheesecake.
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