Balsamic Strawberry Vanilla Bean Cheesecake
This delicious cheesecake is bursting with flavor! A thick and creamy cheesecake base is topped with tart balsamic-glazed strawberries and a hint of vanilla bean. It’s the perfect combination of sweet and tart, and is sure to be a hit at your next gathering!
Ingredients:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons white sugar
- 6 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 1/4 cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon vanilla bean paste
- 1 pint fresh strawberries, halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons white sugar
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, mix together the graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press onto the bottom and sides of the prepared pan.
- In a large bowl, beat cream cheese until smooth. Gradually beat in 1 1/4 cups sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and vanilla bean paste.
- Pour filling into prepared crust. Bake in preheated oven for 45 minutes. Allow to cool.
- In a medium saucepan, combine the halved strawberries, balsamic vinegar, and 2 tablespoons sugar. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is syrupy. Spoon over the cooled cheesecake.
- Refrigerate for at least 3 hours before serving.
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