Triple Delight Cheesecake

this image was generated using AI technology

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup sugar

Strawberry Filling

• 2 cups strawberries, chopped and hulled
• 1/2 cup sugar
• 1/2 cup water
• 3 tbsp cornstarch
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp vanilla extract
• 4 eggs

Chocolate Ganache Topping

• 1 cup semisweet chocolate chips
• 1/4 cup heavy cream

Instructions

Graham Cracker Base

1. Preheat oven to 350°F.
2. Mix together graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
3. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.

Strawberry Filling

1. In a small saucepan, combine chopped strawberries, sugar, and water. Cook over medium heat for 5-7 minutes.
2. In a separate bowl, whisk together cornstarch and 1/4 cup water until smooth.
3. Stir cornstarch mixture into the strawberry mixture and bring to a boil. Cook for an additional minute, stirring constantly.
4. Remove from heat and let cool.
5. In a large mixing bowl, beat together Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth.
6. Add eggs one at a time, mixing well after each addition.
7. Pour mixture onto the cooled graham cracker base.
8. Spoon the cooled strawberry filling over the cream cheese mixture.
9. Use a knife to swirl the strawberry filling into the cream cheese mixture.
10. Bake for 45-50 minutes or until the cheesecake is set.
11. Refrigerate for at least 2 hours.

Chocolate Ganache Topping

1. In a small saucepan, heat heavy cream until just before boiling.
2. Remove from heat and stir in chocolate chips until smooth and shiny.
3. Pour the ganache over the chilled cheesecake.
4. Let cool for at least 15 minutes before serving.