Say cheese! Meet your new personalized cheesecake recipe:
Delightful Oreo Balsamic Strawberry Cheesecake with Fruit Compote
Ingredients
Oreo Base
2 cups Oreo cookie crumbs
1/4 cup melted butter
Balsamic & Strawberry Filling
24 oz (3 containers of Norman's Kosher Cholov Yisroel Cream Cheese)
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
2 tsp vanilla extract
1/4 cup balsamic vinegar
1 cup fresh strawberries, chopped
Fruit Compote Topping
1 cup mixed berries (strawberries, blueberries, raspberries)
1/4 cup granulated sugar
1 tbsp lemon juice
Instructions
Oreo Base
Preheat your oven to 325°F (165°C).
Mix the Oreo cookie crumbs with the melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
Balsamic & Strawberry Filling
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add in the sour cream, and mix until combined.
One at a time, add the eggs, beating on low speed and ensuring each is incorporated before adding the next.
Mix in the vanilla extract and balsamic vinegar.
Fold in the chopped strawberries gently with a spatula.
Pour the filling over the prepared Oreo crust and spread it evenly.
Bake for 55-60 minutes or until the center is almost set. The cheesecake should still be slightly wobbly in the center.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove from the oven, then run a knife around the edge of the pan to loosen the cheesecake. Let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Fruit Compote Topping
In a small saucepan, combine the mixed berries, sugar, and lemon juice.
Cook over medium heat until the berries break down and the mixture thickens slightly, about 10 minutes.
Let the compote cool completely before spreading it over the chilled cheesecake.
Serving
Once the cheesecake has set and the compote is spread on top, it is ready to serve.