Cheesecake Delight
Graham Cracker Base
- 1 1/2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/3 cup melted butter
Mix together graham cracker crumbs, sugar and melted butter. Press mixture into bottom of a 9-inch springform pan.
Strawberry Filling
- 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup white sugar
- 4 eggs
- 1 tsp. vanilla extract
- 1 cup strawberry puree
Preheat oven to 350°F. In a large mixing bowl, beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time, then stir in vanilla extract. Pour mixture over graham cracker base.
Drop spoonfuls of strawberry puree onto the cheesecake batter. Use a knife or toothpick to swirl puree into batter for a marbled effect.
Bake for 50 to 55 minutes, or until cheesecake is set. Allow to cool, then refrigerate for at least 1 hour before adding the topping.
Pineapple & Kiwi Topping
- 1 can pineapple chunks, drained
- 2 kiwis, peeled and diced
- 1/4 cup white sugar
- 1 tbsp. cornstarch
- 1/4 cup water
In a small saucepan, combine sugar and cornstarch. Stir in water until mixture is smooth. Add pineapple chunks and diced kiwis. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and allow to cool.
Spoon pineapple and kiwi topping onto cheesecake once it has cooled and set in the refrigerator. Serve chilled and enjoy!
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