Balsamic Strawberry Cheesecake with Caramel Macchiato Topping

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Graham Cracker Base

• 1 1/2 cups of graham cracker crumbs
• 1/4 cup of granulated sugar
• 1/3 cup of unsalted butter, melted

Balsamic & Strawberry Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup of granulated sugar
• 2 eggs
• 1/2 cup of heavy cream
• 1 teaspoon of vanilla extract
• 1/4 cup of balsamic vinegar
• 1 cup of diced strawberries

Caramel Macchiato Topping

• 1/3 cup of caramel sauce
• 2 tablespoons of strongly brewed coffee, cooled
• 1/4 teaspoon of salt
• 1/2 cup of heavy cream

Instructions:

1. Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool while preparing the filling.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Beat in the eggs, one at a time, then stir in the heavy cream and vanilla extract.
4. Stir in the balsamic vinegar and diced strawberries until well combined. Pour the filling onto the prepared crust.
5. Bake for 50-55 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, prop open the door with a wooden spoon, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
6. For the topping, whisk together the caramel sauce, coffee, and salt until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the caramel mixture into the whipped cream until well combined.
7. Spread the topping onto the chilled cheesecake and serve.