Balsamic Strawberry Shortbread Cheesecake

Shortbread Base

• 2 cups shortbread cookie crumbs
• 1/4 cup unsalted butter, melted

Balsamic & Strawberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup sugar
• 4 eggs
• 1/4 cup balsamic vinegar
• 1 tsp vanilla extract
• 1 cup diced fresh strawberries

Whipped Cream Topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the shortbread cookie crumbs and melted butter. Press mixture into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and let it cool.
3. In a large mixing bowl, beat the cream cheese, sugar, eggs, balsamic vinegar, and vanilla extract until smooth. Fold in the diced strawberries.
4. Pour the filling into the cooled crust. Smooth the top with a spatula.
5. Bake for 50-60 minutes until the center is set. Remove from oven and let it cool to room temperature before refrigerating for at least 4 hours.
6. For the whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled cheesecake.
7. Garnish with fresh strawberries. Serve and enjoy!