Strawberry Cheesecake

For the strawberry cheesecake, blend the butter cookies in a food processor until they are coarse crumbs. Add the butter, Nutella, sugar and cocoa powder and continue to blend until a slightly moist mixture is formed.

Press the cookie base mixture into a springform pan (24cm diameter). There should be a slight not too high edge.

In a saucepan put sugar, the cleaned and washed strawberries and 100ml of water and bring to a boil over low heat. When the strawberries are soft, puree them finely with a blender.

Meanwhile, soften the gelatin in cold water, stir into the strawberry sauce and set aside. Set aside 150 ml for the cheesecake mixture.

For the cheesecake mixture, blend the cream cheese and sugar with a food processor on low speed. Cut the vanilla bean in half lengthwise and scrape out the pith and add to the cream cheese along with 150ml of strawberry sauce and blend slowly.

Beat the whipped cream until not too firm and gently fold into the cream cheese mixture. Empty onto the cookie base and let set in the refrigerator for at least 2 hours.

When the cheese mixture is firm, spread the remaining strawberry sauce on top. If the strawberry sauce has become too firm, just warm it up again and let it set in the refrigerator for another 15 minutes.

Before removing the springform ring, cut along the edge with a knife to help the cheesecake release from the pan.

Garnish the strawberry cheesecake with fresh strawberries.

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