The Triple-Flavored Cheesecake

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Pandan Coconut Base

• 1 cup graham cracker crumbs
• 1/2 cup shredded coconut
• 1/2 cup unsalted butter, melted
• 1/4 cup pandan juice

Balsamic & Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup white sugar
• 3 eggs
• 1 tsp vanilla extract
• 1/4 cup balsamic reduction
• 1/2 cup chopped fresh strawberries

Roasted Red Pepper & Feta Topping

• 4 oz crumbled feta cheese
• 1/4 cup roasted red peppers, chopped
• 1/4 cup chopped fresh parsley

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, shredded coconut, melted butter, and pandan juice until well combined. Press the mixture firmly into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, balsamic reduction, and chopped strawberries.
4. Pour the cheesecake batter over the crust and smooth the surface. Bake for 50 to 60 minutes, or until the edges are set but the center jiggles slightly when shaken. Turn off the oven and let the cheesecake cool inside for 30 minutes, then remove and let it cool completely on a wire rack.
5. In a small bowl, mix together the crumbled feta cheese, chopped roasted red peppers, and fresh parsley. Spread the topping evenly over the cooled cheesecake. Cover and chill in the fridge for at least 2 hours before serving.