Strawberry Nutella Cheesecake
Recipe GLPR981833cdcb4438
A luxurious no-bake style cheesecake featuring a rich Oreo cookie crust and creamy Nutella-sweetened filling made with cream cheese and Greek yogurt. Topped with fresh strawberries arranged in elegant concentric rings and drizzled with warm Nutella for an indulgent dessert.
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Ingredients
2 cups crumbled Oreos
3 tablespoons unsalted butter, melted
3 (8-ounce) bricks low-fat cream cheese, softened
1 cup plain Greek yogurt
3/4 cup Nutella
1/3 cup Nutella, slightly heated
2 teaspoons vanilla extract
3 large eggs
2 pints fresh strawberries, hulled and quartered
Directions
Preheat your oven to 350°F and lightly grease a 9-inch springform pan with butter or non-stick spray.
In a medium bowl, combine the crumbled Oreos with the melted butter, stirring until the mixture resembles wet sand with no dry crumbs remaining.
Press the Oreo mixture firmly and evenly into the bottom of the prepared springform pan, creating an even layer. Bake for 10 minutes until the crust is set, then remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 325°F.
Once the crust has cooled completely, wrap the exterior of the springform pan tightly with two layers of heavy-duty aluminum foil, ensuring there are no gaps or holes where water could enter during the water bath.
Place the wrapped springform pan into a larger roasting pan or baking dish. Bring a kettle of water to a boil and set aside for use in the water bath.
Using an electric mixer on medium speed, beat the softened cream cheese for 3 minutes until completely smooth, scraping down the sides of the bowl as needed.
Add the Greek yogurt, 3/4 cup Nutella, and vanilla extract to the cream cheese mixture. Beat on medium speed for 1 minute until well combined, stopping halfway through to scrape the bottom and sides of the bowl with a spatula.
Add the eggs one at a time, beating on low speed after each addition just until the egg is incorporated. Be careful not to overmix, as this can incorporate excess air into the batter.
Pour the cheesecake filling over the cooled Oreo crust, smoothing the top gently.
Place the springform pan (still in the roasting pan) on a rack positioned in the lower third of the preheated 325°F oven. Carefully pour the boiling water into the roasting pan around the springform until the water level reaches about 1 inch up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
Bake for approximately 1 hour and 30 minutes. The cheesecake is done when the edges are set but the center still jiggles very slightly when gently shaken—do not overbake. Turn off the oven and crack the oven door open about 2 inches.
Allow the cheesecake to sit in the open oven for 1 hour to cool gradually and prevent cracking.
Remove the cheesecake from the oven. Run a thin knife carefully around the edges of the cake to loosen it from the pan, then allow it to cool to room temperature at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
When ready to serve, carefully remove the springform pan rim. If the top of the cheesecake is not level, you may carefully use a long thin knife to trim the surface if desired.
Hull the fresh strawberries and quarter them lengthwise. Starting from the center of the cheesecake, arrange the strawberry quarters in concentric circles, working outward toward the edge until the entire top is covered.
Gently warm the 1/3 cup Nutella in a microwave in 15-second intervals, stirring between intervals, or over a double boiler until it reaches a pourable consistency. Using a fork or piping bag, drizzle the warm Nutella over the arranged strawberries in decorative stripes or lines.
Store any leftover cheesecake covered in the refrigerator for up to 5 days.
