Balsamic Strawberry Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted

Balsamic & Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup balsamic vinegar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 cup fresh strawberries, chopped

Berries & Cream Topping

• 1/2 cup heavy cream
• 1 tbsp granulated sugar
• 1 cup fresh mixed berries

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, stir together graham cracker crumbs and melted butter until evenly moistened, then press the mixture into the prepared pan.
3. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Mix in balsamic vinegar, then beat in eggs one at a time, waiting for each one to be fully incorporated before adding the next. Mix in vanilla extract.
4. Fold in the chopped strawberries.
5. Pour cheesecake mixture over the crust, then smooth out the top with a spatula.
6. Bake for ~50-55 minutes or until the edges are set and the center is slightly wobbly.
7. Remove from oven and allow to cool to room temperature. Once cooled, chill in the refrigerator for at least 2 hours before serving.
8. For the berries & cream topping, whip together cream and sugar until soft peaks form. Spread over chilled cheesecake, then top with fresh mixed berries.