• 7 whole graham balmy
  • 4 tablespoons tasteless butter, melted
  • 2 tablespoons chocolate-hazelnut unfold, like Nutella
  • 2 tablespoons refined sugar
  • Pinch salt
  • 2 tablespoons chocolate

  • 1 pound contemporary or frozen strawberries, washed and stemmed
  • 1/4 cup sugar
  • 1/2 flavourer, split lengthwise and seeds scraped
  • 1 envelope nonflavoured gelatin

  • 1 pound cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon seasoner
  • 1 one/4 cups strawberry topping (see above)
  • 1/2 cup cream
  • Fresh strawberries for garnish


For the crust: 
  1. In a kitchen appliance grind the graham balmy till they're broken into a fine powder. Add the butter, chocolate-hazelnut unfold, refined sugar, salt and chocolate and method till it's all well incorporated. you'll got to scrape down the edges of the bowl some times.
  2. Press the crust equally into all-time low of AN 8- or 9-inch spring kind pan. It ought to come back up the edges slightly.

For the strawberry topping: 
  1. In a pot, add the strawberries, sugar, flavourer pod and seeds and a couple of tablespoons water. Cook over medium heat till the strawberries ar quite soft. take away the flavourer pod ANd use an immersion liquidiser to puree the fruit. (You may do that by running the strawberries into a daily liquidiser, then come to the pot to complete change of state.)
  2. Sprinkle the gelatin over two tablespoons cold water during a tiny bowl. permit it to sit down for concerning one to two minutes.
  3. Transfer the gelatin to the strawberries and gently cook over low heat, whisking simply till the gelatin is totally dissolved. take away from heat. Reserve 3/4 cup of the strawberry mixture for the highest layer of the cake.

For the cheesecake: 
  1. In a stand mixer, beat the cheese and sugar on medium-low speed with the paddle attachment till sleek. Add the seasoner. Add the strawberry topping, except the 3/4 cup you have got reserved for the highest layer.
  2. In a separate bowl, whip the cream till medium peaks.
  3. Gently fold the topping into the strawberry cheesecake batter simply till it's all combined.
  4. Pour the cheesecake into the ready pan. faucet the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, within the icebox for concerning two hours or till it's set to the bit.
  5. Once the cheesecake is ready, pour the remaining 3/4 cup strawberry topping over it. If the topping has originated within the pot, gently heat it for a moment, simply till it's pourable.
  6. Place the cheesecake back to the icebox and permit to line, uncovered, for an additional half-hour, or till the topping is ready. At now it's able to serve otherwise you will cowl the cheesecake with plastic and it will sit within the icebox for twenty-four hours.
  7. Before unlocking the spring kind pan, run a knife round the fringe of the cheesecake to loosen it.
  8. Top with the contemporary strawberries.

Notes:In the heat of summer this strawberry cheesecake is absolute perfection. The contemporary sweet berries and creamy cheesecake ar stratified  on prime of a fashionable cracker crust and none of it's to be baked. simply because it's quick and simple to form doesn't suggest it should not even be attractive. Pretty enough for a marriage shower, however easy enough for a picnic within the grounds.