Cornbread Cheesecake with Tiramisu Filling and Fruit Compote Topping

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Cornbread Crust

• 1 cup cornbread crumbs
• 2 tablespoons sugar
• 4 tablespoons unsalted butter, melted

Tiramisu Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/4 cup brewed espresso or strong coffee
• 1/4 cup coffee liqueur
• 1 teaspoon vanilla extract

Fruit Compote Topping

• 2 cups mixed fresh berries or fruit of your choice
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan with nonstick cooking spray.
2. In a medium bowl, combine the cornbread crumbs and sugar. Add melted butter and mix well. Press the mixture evenly into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese with an electric mixer on medium speed until creamy and smooth.
4. Add sugar and flour and beat until blended. Add eggs, one at a time, and beat just until combined. Stir in espresso, coffee liqueur, and vanilla extract.
5. Pour the cheesecake batter onto the prepared crust and smooth the top with a spatula. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
6. Meanwhile, make the fruit compote topping. In a small saucepan, combine berries, sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until thickened, about 5-7 minutes. Set aside to cool.
7. Remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
8. Before serving, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate. Top with the fruit compote and serve chilled.