Cheesecake Delight Recipe

Buttermilk Biscuit base

• 1 1/2 cups buttermilk biscuit crumbs
• 1/4 cup unsalted butter, melted
• 1 tablespoon sugar

Balsamic & Strawberry Filling

• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon cornstarch
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Rum & Pineapple Topping

• 1 can (20 oz) crushed pineapple, drained
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1/4 cup dark rum

Directions

1. Preheat oven to 350°F.
2. Prepare the base: In a medium bowl, mix the biscuit crumbs, melted butter, and sugar. Press onto the bottom of a greased 9-inch springform pan.
3. Prepare the filling: In a small saucepan, combine the strawberries, balsamic vinegar, and cornstarch. Cook over medium heat until the mixture thickens and the strawberries are soft, about 5 minutes. Remove from heat and set aside to cool.
4. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs and vanilla extract. Fold in the cooled strawberry mixture. Pour the mixture over the prepared base.
5. Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center. Let cool on a wire rack for 15 minutes.
6. Prepare the topping: In a small saucepan, combine the drained pineapple, brown sugar, and cornstarch. Cook over medium heat until the mixture thickens, about 5 minutes. Remove from heat and stir in the rum.
7. Spread the topping over the cooled cheesecake. Refrigerate for at least 4 hours before serving.