Spring Strawberry Cheesecake with Nutella Base

It's hard not to notice the beauty of cherry blossoms as I walked past them today.
Sakura, as it is called in Japan is a prevalant symbol in Japanese culture
which represents the beauty and fragility of life.
For me, it just means that Spring has arrived.

Spring reminds me of that light, fruity and colourful desserts.
So sit back, enjoy the fresh breeze and let the flavours of this cheesecake tantalise your taste buds.

 

Ingredients (Base)
200g digestive biscuits
unsalted butter
3 tbsp Nutella
3 tbsp cocoa powder
2 tbsp brown sugar
pinch of salt

icing sugar

200ml thick cream
250g cream cheese (room temperature)

250g strawberries (fresh or frozen)

strawberries to garnish
icing sugar

Method

* Line a round cake tray with baking paper.

* Place biscuit crumbs in a blender and grind it well. Mix biscuits, butter, Nutella, cocoa powder, sugar and salt in a bowl. Press the mix in the cake tray to make the base. Put in freezer to set while you make the filling.
* Blend strawberries until smooth and set aside.
* With electric mixer on medium-high speed, mix icing sugar and cream until almost stiff then add the cream cheese and mix for another 5 minutes or until well blended.
* Add strawberries into the mixture and mix well.

* Pour mixture on top of the base and use spatula to smooth over the top.
* Place in fridge for at least 6 hours or overnight.
* Top with fresh strawberries and sprinkle with icing sugar.