Cornbread Cheesecake with Balsamic & Strawberry Filling and Pineapple & Kiwi Topping

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Cornbread Base

• 1 ½ cups cornbread crumbs
• ¼ cup melted unsalted butter
• 1 tbsp sugar

Balsamic & Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• ¾ cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup chopped fresh strawberries
• 2 tbsp balsamic vinegar

Pineapple & Kiwi Topping

• 1 cup chopped fresh pineapple
• 1 cup chopped fresh kiwi
• 2 tbsp sugar
• 2 tbsp water

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. For the cornbread base: mix together cornbread crumbs, melted butter, and sugar until well combined. Press mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. For the filling: beat cream cheese and sugar until smooth. Add vanilla extract and eggs, one at a time, beating well after each addition. Fold in chopped strawberries and balsamic vinegar. Pour mixture over cooled cornbread base.
4. Bake for 50 minutes or until cheesecake is set and golden. Allow to cool completely before refrigerating for at least 3 hours.
5. For the topping: heat chopped pineapple, chopped kiwi, sugar, and water in a small saucepan over medium heat. Cook for 5-7 minutes or until the fruit has softened and the mixture is syrupy. Let it cool down and then pour it over the cheesecake.
6. Chill in the refrigerator till serving time. Enjoy!