Creamy Fruit Cheesecake

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Graham Cracker Base

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

Cream Cheese Filling

• 2 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract

Fruit Compote Topping

• 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Preheat the oven to 350°F.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Let cool.
4. In a separate bowl, beat the cream cheese until smooth. Gradually add in the sugar, eggs, and vanilla extract, beating until well combined.
5. Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
6. Bake for 30-35 minutes, or until the edges are lightly golden and the center is set.
7. While the cheesecake is baking, make the fruit compote. In a saucepan over medium heat, combine the berries, sugar, and cornstarch. Stir until the sugar has dissolved.
8. In a small bowl, whisk together the water and cornstarch until smooth. Add the mixture to the pan and stir until the mixture has thickened and coats the back of a spoon, about 5-7 minutes.
9. Turn off the heat and let the compote cool.
10. Once the cheesecake has finished baking, let it cool to room temperature. Pour the fruit compote over the top and refrigerate for at least 2 hours, or until firm.
11. Enjoy your delicious, creamy fruit cheesecake!