Cheesecake Bliss for Fruit Lovers

Shortbread Base

Ingredients:

• 1 1/2 cups of shortbread cookies, crushed
• 3 tablespoons of granulated sugar
• 6 tablespoons of unsalted butter, melted

Directions:

1. Preheat the oven to 375°F.
2. In a medium bowl, mix together the shortbread cookies, sugar, and melted butter until well combined.
3. Press the mixture onto the bottom of a 9-inch springform pan.
4. Bake for 10-12 minutes or until lightly browned.
5. Let cool while preparing the filling.

Cream Cheese Filling

Ingredients:

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup of granulated sugar
• 1 tablespoon of vanilla extract
• 4 large eggs

Directions:

1. In a large bowl, beat the cream cheese with an electric mixer until smooth.
2. Add the sugar and vanilla extract, and continue beating until well combined.
3. Add the eggs one at a time, beating after each addition until just combined.
4. Pour the mixture onto the cooled shortbread base.
5. Bake for 45-50 minutes, or until the center is almost set.
6. Chill the cheesecake in the fridge for at least 4 hours before topping it with fruit compote.

Fruit Compote Topping

Ingredients:

• 2 cups of mixed berries (strawberries, raspberries, blueberries)
• 1/2 cup of granulated sugar
• 2 tablespoons of cornstarch
• 1/2 cup of water

Directions:

1. In a medium saucepan over medium heat, combine the mixed berries, sugar, and cornstarch.
2. Gradually stir in water until well combined.
3. Cook, stirring constantly, until the mixture thickens and the berries are soft and broken down, about 5-7 minutes.
4. Remove from heat and let cool.
5. Spread the cooled fruit compote over the chilled cheesecake before serving.