Cheery Vanilla Strawberry Cheesecake Recipe

Ingredients

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 24 oz Norman’s Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup cornstarch
• 3/4 cup heavy whipping cream, at room temperature
• 4 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 lb fresh strawberries, sliced
• 1/4 cup cornstarch
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tbsp brandy
• 1/4 tsp salt
• 3 cups fresh cherries, stemmed and pitted

Instructions

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. Combine vanilla wafer crumbs, melted butter, and 1/4 cup of sugar in a bowl. Mix well. Press the mixture into the bottom of the prepared pan. Bake for 5-7 minutes or until golden brown. Remove from oven and let cool.
3. Using an electric mixer, beat the softened Norman’s Kosher Cholov Yisroel Cream Cheese on medium speed until light and fluffy. Gradually add in the 1 1/2 cups of sugar and 1/4 cup of cornstarch. Beat until smooth.
4. Gradually add in the heavy cream. Beat until combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the vanilla extract. Pour the mixture into the prepared crust. Bake for 55-60 minutes or until the edges are lightly golden brown and the center is set.
7. Remove from oven and let cool completely.
8. In a small saucepan, stir together sliced strawberries, cornstarch, 1/4 cup of sugar, and water over medium heat. Bring to a boil and cook for 1-2 minutes or until the mixture thickens. Remove from heat and let cool slightly. Pour evenly over the cheesecake.
9. In a separate saucepan, heat brandy, salt, and cherries over medium heat. Cook for 3-5 minutes or until the cherries release their juices and the mixture is slightly thickened. Spoon the cherries and sauce over the cheesecake.
10. Cover and refrigerate for at least 4 hours or overnight before serving.