Caramel Macchiato Strawberry Cheesecake

this image was generated using AI technology

Graham Cracker Base

• 9 graham crackers (1 package)
• 6 tbsp unsalted butter, melted
• 1 tbsp sugar

Strawberry Filling

• 16 oz fresh strawberries, hulled and sliced
• 1/3 cup sugar
• 1 tsp vanilla extract
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sour cream
• 2 large eggs

Caramel Macchiato Topping

• 1/2 cup sugar
• 1/2 cup heavy cream
• 2 tbsp espresso, cooled
• 2 oz Norman's Kosher Cholov Yisroel Cream Cheese

Instructions

1. Preheat the oven to 325°F.
2. To make the graham cracker base, crush the graham crackers in a food processor or a plastic bag until finely ground. Add the melted butter and sugar, and mix until evenly combined.
3. Press the mixture into the bottom of a 9-inch springform pan, and bake for 8-10 minutes, or until lightly browned. Remove from the oven and let cool.
4. To make the strawberry filling, combine the sliced strawberries, sugar, and vanilla extract in a medium saucepan. Cook over medium-high heat, stirring frequently, until the strawberries release their juices and the mixture thickens, about 10 minutes. Remove from the heat and let cool.
5. In a large bowl, beat the cream cheese until smooth. Add the sour cream and beat until combined. Add the eggs, one at a time, beating well after each addition.
6. Pour the cream cheese mixture over the cooled crust. Spoon the cooled strawberry mixture over the cream cheese mixture, and swirl with a knife to create a marbled pattern.
7. Bake for 45-50 minutes, or until the edges are lightly golden and the center is set. Let cool to room temperature, then refrigerate for at least 2-3 hours, or overnight.
8. To make the caramel macchiato topping, combine the sugar and heavy cream in a medium saucepan. Cook over medium-high heat, stirring constantly, until the mixture turns amber in color, about 10 minutes. Remove from the heat and stir in the cooled espresso. Let cool slightly.
9. In a medium bowl, beat the cream cheese until smooth. Add the caramel mixture and beat until combined.
10. Spoon the caramel macchiato topping over the chilled cheesecake, and spread evenly. Refrigerate until ready to serve.