Balsamic & Berry Cheesecake

Ingredients

• 2 cups Graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (8oz) packages of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup balsamic vinegar
• 1/4 cup strawberry preserves
• 1 cup fresh strawberries, chopped
• 1/2 fresh pineapple, finely chopped
• 2 kiwis, peeled and finely chopped

Directions

1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix the Graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese until smooth. Add in sugar, eggs, and vanilla and beat until just combined.
5. Reserve 1/2 cup of the cheesecake batter and pour the rest on top of the cooled crust.
6. In a small saucepan, bring the balsamic vinegar and strawberry preserves to a boil. Reduce heat and simmer until it thickens and reduces to 1/4 cup. Stir frequently and let cool.
7. Add the cooled balsamic mixture and chopped strawberries into the reserved 1/2 cup of batter, mix together, and pour it over the cheesecake layer in the prepared pan.
8. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly, but not wet. Turn off the oven and let the cheesecake cool inside for 10 minutes with the oven door slightly open.
9. Remove the cheesecake from the oven and run a sharp knife around the edge of the pan to release the cheesecake. Let it cool completely on a wire rack.
10. In a small bowl, mix together the chopped pineapple and kiwi and spoon it over the cooled cheesecake. Serve and enjoy!