Strawberry & Nutella® Cheesecake by Grégory Cohen

Ingredients

4 servings

• 8 dry shortbread biscuits such as Roudor
• 15 g unsalted butter
• 200 g cream cheese
• 50 g sugar
• 20 g liquid cream
• 1 punnet of strawberries
• 60 g Nutella® (15g/portion)

Steps

1. 1

   Crush the shortbread into powder using a rolling pin. Melt the butter and mix it into the crushed shortbread until you have a homogeneous mixture. Crumble this dough into the bottom of the verrines.

2. 2

   Crush the shortbread into powder using a rolling pin. Melt the butter and mix it into the crushed shortbread until you have a homogeneous mixture. Crumble this dough into the bottom of the verrines.

3. 3

   Mix the cream cheese, sugar, and heavy cream together in a bowl. Pipe this cream onto the strawberries using a piping bag up to 1 cm from the edge.

4. 4

   Refrigerate for at least 2 hours. Before serving, take them out of the fridge and add 15g of Nutella® per verrine. Finish with half a strawberry and a few shortbread crumbs.