Indulgent Cheesecake Recipe with Greek Yogurt and Honey Filling

Ingredients:

• 2 cups crushed graham crackers
• 3/4 cup unsalted butter, melted
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Greek yogurt
• 3/4 cup honey
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp salt

Fruit Compote:

• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup sugar
• 1/4 cup water
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 325°F.
2. Mix together the crushed graham crackers and melted butter until combined. Press the mixture into a 9-inch springform pan, making sure it’s even. Place in the fridge to chill for 10 minutes.
3. In a large bowl, beat the cream cheese until smooth and creamy.
4. Add the Greek yogurt, honey, eggs, vanilla extract, and salt to the cream cheese and beat until well combined.
5. Pour the mixture into the chilled graham cracker crust.
6. Bake for 40-45 minutes or until the edges are golden brown and the center is set.
7. Cool the cheesecake completely, then refrigerate for at least 2 hours or until fully chilled.
8. In a saucepan, combine the mixed berries, sugar, water, and lemon juice. Cook over medium heat until the berries soften and the sauce thickens, about 10 minutes.
9. Remove from heat and let it cool down.
10. Serve the cheesecake chilled and top each slice with the fruit compote.

Enjoy the delectable taste of Greek yogurt and honey cheesecake along with a fruity twist. This recipe is made of Graham cracker base, creamy Norman's Kosher Cholov Yisroel Cream Cheese filling with a fruity mixed berry compote topping.