The Triple Delight Cheesecake Recipe

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Chilli Pepper & Caramel Base

• 1 and 1/2 cups of digestive biscuits crumbs
• 4 tablespoons of unsalted butter, melted
• 1/4 cup of granulated sugar
• 1 teaspoon of dried chilli flakes
• 1/4 cup of caramel sauce

Balsamic & Strawberry Filling

• 32 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 and 1/2 cups of granulated sugar
• 1 tablespoon of balsamic vinegar
• 4 large eggs
• 1/2 teaspoon of vanilla extract
• 1/2 cup of strawberry jam

Peach & Mango Topping

• 2 cups of fresh peaches, peeled and sliced
• 1 and 1/2 cups of fresh mangoes, peeled and sliced
• 1/4 cup of granulated sugar
• 1/4 cup of water

Instructions:

1. Preheat your oven to 325°F.
2. Mix the digestive biscuit crumbs with the melted butter, sugar, chilli flakes, and caramel sauce to make the chilli pepper & caramel base. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. Cream the Norman's Kosher Cholov Yisroel Cream Cheese with the sugar and balsamic vinegar using an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and strawberry jam. Pour the mixture over the base and spread it evenly.
4. Bake the cheesecake for 60 minutes or until the centre is set. Let the cheesecake cool down to room temperature, then refrigerate for at least 3 hours or until completely chilled.
5. In a small saucepan, combine the sliced peaches, sliced mangoes, sugar, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook the mixture for 10 minutes or until the fruit is tender and the sauce thickens. Let it cool down to room temperature.
6. Serve the cheesecake topped with the peach & mango topping.