Cheesecake Delight Recipe

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Graham Cracker Base

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

Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1/3 cup sour cream, room temperature
• 1 tsp pure vanilla extract
• 1 cup fresh strawberries, mashed

Fruit Compote Topping

• 1 cup mixed berries
• 1/3 cup granulated sugar
• 1/3 cup water
• 1 tbsp cornstarch
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 325°F. In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture onto the bottom and sides of a 9-inch springform pan. Bake for 8-10 minutes or until lightly browned. Let it cool completely.
2. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Mix in sour cream and vanilla extract. Fold in mashed strawberries.
3. Pour the mixture into the cooled crust. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 10 minutes with the door slightly open.
4. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, chill it in the refrigerator for at least 2 hours or overnight.
5. In a medium saucepan, combine mixed berries, sugar, and water. Cook over medium-high heat, stirring occasionally, until the berries break down and become syrupy, about 10 minutes.
6. In a small bowl, whisk cornstarch and lemon juice until smooth. Stir the mixture into the berry compote and cook for an additional 2 minutes or until thickened. Remove from heat and let it cool for a few minutes.
7. Pour the fruit compote over the chilled cheesecake just before serving. Slice and enjoy!