Summer Breeze Cheesecake

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Shortbread Base

• 1 and 1/2 cups of shortbread biscuits
• 6 tablespoons of unsalted butter, melted

Plain Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup of granulated sugar
• 1/4 cup of all-purpose flour
• 1 tablespoon of pure vanilla extract
• 4 large eggs, room temperature

Fruit Compote Topping

• 1 cup of strawberries, hulled and chopped
• 1 cup of blueberries
• 1/4 cup of granulated sugar
• 1/4 cup of water
• 1 tablespoon of lemon juice

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. Pulse the shortbread biscuits in a food processor to make fine crumbs. Add in the melted butter and pulse until the mixture combines.
3. Transfer the mixture to the prepared pan. Press it down to make an even layer. Bake for 10 minutes or until slightly browned.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and flour until smooth.
5. Add in vanilla extract and mix until combined.
6. Add in eggs, one at a time, beating well after each addition.
7. Pour the filling over the shortbread base. Bake for 50-60 minutes or until the edges of the cheesecake are slightly golden but the center is still slightly jiggly.
8. Turn off the oven and leave the cheesecake to cool inside the oven for 1 hour with the door slightly ajar.
9. Remove the cheesecake from the oven and let it cool at room temperature for at least 1 hour before transferring it to the fridge.
10. Simmer strawberries, blueberries, sugar, lemon juice, and water in a saucepan over medium heat. Let it simmer for 10-15 minutes or until it becomes syrupy.
11. Let the compote cool down before spooning it over the cheesecake.
12. Cool the cheesecake in the fridge for at least 6 hours or overnight. Serve chilled.