Cinnamon Roll Cheesecake with Berries & Cream Topping

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 7 tbsp unsalted butter, cut into small cubes
• 1 egg yolk
• 1 tbsp heavy cream
• 1 tsp cinnamon
• 8 oz Norman’s Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup heavy cream
• 1/2 cup mixed berries (fresh or frozen)
• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a large bowl, whisk together the flour, sugar, and salt. Add the cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse sand.
3. Add the egg yolk and heavy cream, and mix until the dough comes together. Press the dough evenly onto the bottom of the prepared pan.
4. In a small bowl, mix together the cinnamon and 1 tablespoon of sugar. Sprinkle over the dough in the pan.
5. In a large bowl, beat the Norman’s Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the sugar and vanilla extract and mix until combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Add the heavy cream and mix until combined.
9. Pour the mixture over the crust in the pan.
10. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
11. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
12. In a medium bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
13. Spread the mixed berries over the top of the cheesecake, then pipe or spread the whipped cream over the berries.
14. Serve and enjoy!