Heavenly Blue-Mocha Cheesecake

Ingredients

Shortbread Base

• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3/4 cup unsalted butter, chilled and cubed
• 1/4 teaspoon salt

Blueberry Filling

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Cheesecake

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese (3 containers), softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Mocha Latte Topping

• 1 cup heavy cream
• 2 tablespoons instant coffee granules
• 1/2 cup powdered sugar
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract

Instructions

Prepare the Shortbread Base

1. Preheat oven to 350°F (175°C).
2. In a food processor, combine flour, powdered sugar, and salt.
3. Add chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
4. Press the shortbread mixture into the bottom of a 9-inch springform pan.
5. Bake for 15 minutes or until lightly golden brown. Let cool.

Make the Blueberry Filling

1. In a small saucepan, combine blueberries, sugar, and lemon juice.
2. Cook over medium heat until the blueberries release their juices, about 5 minutes.
3. In a small bowl, mix cornstarch and water until smooth, then add to the blueberry mixture.
4. Continue to cook, stirring constantly, until the mixture thickens, about 2 minutes.
5. Remove from heat and let cool to room temperature.

Prepare the Cheesecake

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add the sugar and beat until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. Pour half of the cheesecake batter over the cooled shortbread base.
6. Spoon the blueberry filling evenly over the batter.
7. Pour the remaining cheesecake batter over the blueberry filling, spreading it evenly.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set.
9. Turn off the oven and let the cheesecake cool inside with the door slightly open.
10. Refrigerate for at least 4 hours or overnight.

Make the Mocha Latte Topping

1. In a mixing bowl, beat the heavy cream until soft peaks form.
2. Dissolve the instant coffee granules in the vanilla extract.
3. Gradually add the powdered sugar, cocoa powder, and coffee mixture to the whipped cream, beating until stiff peaks form.
4. Spread the mocha latte topping over the chilled cheesecake.
5. Garnish with a few blueberries if desired.

Enjoy!

Your Heavenly Blue-Mocha Cheesecake is ready to be savored. Enjoy each delightful layer!