Recipe: Strawberry Nutella Cheesecake

Ingredients

Preheat the oven to 350°F and grease a 9-inch springform pan.
Mix crumbled Oreos and melted butter, then press into the bottom of the pan and bake for 10 minutes.
Cool the crust and reduce the oven temperature to 325°F.
Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
Prepare a water bath by placing the wrapped pan in a larger roasting dish.
Beat the cream cheese until smooth, then add sugar and beat until blended.
Mix in Greek yogurt, Nutella, and vanilla extract, then add eggs one at a time, mixing gently.
Pour the filling into the crust and place the pan in the oven, adding boiling water to the outer pan.
Bake for about 1 hour and 30 minutes until the center is almost set.
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Remove the springform rim and level the top if necessary.
Hull and quarter the strawberries, arranging them on top of the cheesecake.
Drizzle heated Nutella over the strawberries before serving.

Servings

12-16

Calories

350

Total fat

20g

Total carbohydrates

35g

Total protein

Sodium

300mg

Cholesterol

100mg