Wine & Berries Cheesecake with Cornbread Base and Balsamic Glaze Topping

Cornbread Base

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/2 cup butter, melted

Wine & Berries Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup sugar
• 4 eggs
• 1/2 cup red wine
• 1 cup mixed berries (such as raspberries, blueberries, and blackberries), fresh or frozen

Balsamic Glaze Topping

• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F.
2. Make the cornbread base: In a medium bowl, whisk together the cornmeal, flour, sugar, and salt. Add the melted butter and stir until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool while you make the filling.
3. Make the wine & berries filling: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the red wine and mixed berries until well combined. Pour the mixture over the cornbread crust.
4. Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours (or overnight) until chilled and firm.
5. Make the balsamic glaze topping: In a small saucepan, combine the balsamic vinegar and honey. Bring to a boil over medium heat, stirring constantly, then reduce the heat and simmer for 8-10 minutes, or until the mixture has thickened and reduced by about half. Stir in the vanilla extract and let cool slightly.
6. Remove the cheesecake from the refrigerator and carefully remove it from the pan. Drizzle the balsamic glaze over the top, then slice and serve.