Balsamic Strawberry Cheesecake Truffle

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter

Instructions:

1. Preheat oven to 350°F (180°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press mixture firmly into the bottom of a 9-inch (23cm) springform pan.
4. Bake for 10 minutes. Set aside to cool.

Balsamic & Strawberry Filling

• 3 cups fresh strawberries, hulled and halved
• 1/4 cup balsamic vinegar
• 1/3 cup sugar
• 2 tablespoons cornstarch

Instructions:

1. In a small saucepan, mix together strawberries, balsamic vinegar, and sugar.
2. Over medium heat, cook until strawberries have broken down and mixture is syrupy, for about 10 minutes.
3. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Pour into the strawberry mixture and cook, stirring constantly, for another 2 minutes or until the mixture has thickened. Remove from heat and set aside to cool.

Cheesecake Truffle Topping

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup white chocolate chips, melted

Instructions:

1. In the bowl of an electric mixer, beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. In a separate bowl, whip cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Add melted white chocolate chips, and mix until well combined.

Assembly

1. Pour the balsamic strawberry filling over the graham cracker base, spreading it out into an even layer.
2. Spoon the cheesecake truffle topping mixture over the strawberry filling. Smooth out the top with a spatula.
3. Refrigerate for at least 2 hours, or overnight.
4. Serve chilled. Enjoy!