Balsamic Strawberry & Elderflower Cheesecake with Graham Cracker Base

Graham Cracker Base

• 8 oz graham crackers, crushed
• 1/4 cup unsalted butter, melted
• 2 tbsp granulated sugar

Balsamic Strawberry Filling

• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1 1/2 cups fresh strawberries, chopped
• 2 tbsp balsamic vinegar

Elderflower Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp elderflower cordial

Instructions

1. Preheat the oven to 350°F.
2. Combine the crushed graham crackers, melted butter, and granulated sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. While the crust is cooling, prepare the filling. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar and vanilla extract, and beat until well combined.
4. Add the eggs one at a time, beating well after each addition. Fold in the chopped strawberries and balsamic vinegar.
5. Pour the mixture into the cooled crust. Smooth the top with a spatula, then bake for 45-50 minutes, until the cheesecake is set but still slightly jiggly in the center.
6. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
7. While the cheesecake is chilling, prepare the elderflower topping. In a mixing bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and elderflower cordial, and continue to beat until stiff peaks form.
8. Serve slices of cheesecake topped with the elderflower cream.