Balsamic & Strawberry Cheesecake Truffle

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Buttermilk Biscuit Base:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup buttermilk

Balsamic & Strawberry Filling:

• 1 cup strawberries, hulled and sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons granulated sugar

Cheesecake Truffle Topping:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 375°F. For the Buttermilk Biscuit Base, mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add in the cold butter pieces and mix until the mixture resembles coarse sand. Add the buttermilk and mix until just combined. Press the biscuit mixture into the bottom of an 8-inch springform pan. Bake for 12-15 minutes or until golden brown. Let cool.
2. For the Balsamic & Strawberry Filling, combine the strawberries, balsamic vinegar, and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries have broken down and the mixture has thickened, about 10-15 minutes. Let cool slightly, then pour over the cooled Buttermilk Biscuit Base.
3. For the Cheesecake Truffle Topping, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract together until smooth. Add the heavy cream and beat until light and fluffy. Pour over the Balsamic & Strawberry Filling layer, spreading it out evenly. Chill in the refrigerator for at least 2 hours or until set.

Garnish with fresh strawberries and serve chilled.