Fire & Ice Cheesecake Recipe

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Chilli Pepper & Caramel Base

• 10 oz ginger snap cookies, crushed
• 5 oz unsalted butter, melted
• 1/2 tsp chilli flakes
• 3 tbsp caramel sauce

Balsamic & Strawberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 3 large eggs
• 1/4 cup balsamic vinegar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, hulled and sliced

Whipped Cream & Cherry Topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup cherries, pitted and quartered

Instructions

1. Preheat the oven to 350°F. In a mixing bowl, stir together crushed ginger snap cookies, melted butter, chilli flakes and caramel sauce. Press mixture onto the bottom of an 8-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add cornstarch, eggs, balsamic vinegar and vanilla extract and mix until well combined. Stir in sliced strawberries. Pour the mixture over the crust and bake for 50-55 minutes, or until the cheesecake is set.
3. Once the cheesecake is baked, let it cool to room temperature, then chill in the refrigerator for at least 2 hours, or overnight.
4. For the topping, in a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread the whipped cream over the top of the cheesecake. Top with quartered cherries. Serve chilled.