Lemony Balsamic Cheesecake

Lemon Bar Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 1/4 cup powdered sugar
• Zest of one lemon

Balsamic & Strawberry Filling

• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup balsamic vinegar
• 1 1/2 cups chopped fresh strawberries

Berries & Cream Topping

• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 cup mixed fresh berries (such as raspberries, blueberries, and blackberries)

Instructions:

1. Preheat oven to 350°F. Line a 9-inch cake pan with parchment paper.
2. For the base: In a large bowl, cream together butter, powdered sugar, and lemon zest until light and fluffy. Beat in flour until mixture comes together and forms a soft dough. Press dough evenly into the prepared cake pan, and bake for 15-20 minutes, or until lightly golden. Let cool completely.
3. For the filling: In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in balsamic vinegar and chopped strawberries. Pour mixture over cooled crust.
4. Bake for 40-45 minutes, or until cheesecake is set around the edges but still slightly jiggly in the center. Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
5. For the topping: In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form. Spread whipped cream over the top of the cooled cheesecake, and arrange mixed berries on top. Serve chilled.

Enjoy your delicious Lemony Balsamic Cheesecake!