Organic Valley Cheesecake

Organic Valley Cheesecake
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 30m
  • Servings:



Compote made from organic strawberries and balsamic vinegar makes all the difference in this decadent dessert. The compote's tangy sweetness cuts through the creaminess of the cheesecake while complementing the shortbread crust. The shortbread crust in this recipe is a little different from the traditional graham cracker crust, but you could explore other options, too. Crusts made from crushed pretzels, cookies, gingersnaps, or vanilla or chocolate wafers would all work with this twist on a classic dessert.


  • Crust

    4 Tbsp. butter, softened
  • 3 Tbsp. granulated sugar
  • 1 large egg yolk
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • Cheesecake

    2 lbs. (4 bars) Organic Valley Cream Cheese, room temperature
  • 1 cup granulated sugar
  • 1 Tbsp. cornstarch
  • Pinch salt
  • 3 large eggs
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • ½ cup Organic Valley Sour Cream
  • 1 tsp. lemon zest
  • Compote

    ½ cup balsamic vinegar
  • 3 cups organic strawberries, stemmed, hulled and roughly chopped
  • 3 Tbsp. demerara sugar
  • Pinch salt
  • 1 tsp. lemon juice


  1. Heat the oven to 350° F. Combine the butter and sugar in a mixing bowl.
  2. Stir in the egg yolk and flour. Continue stirring until the dough has a mealy texture.
  3. Line the bottom of a 10” springform pan with parchment paper. Press the dough into the bottom of the pan.
  4. Bake the crust until it starts to brown around the edges, about 8 minutes. Take out the crust and set it aside.
  5. Add the cheese to a stand mixer with a paddle attachment. Alternatively, use an electric hand mixer.
  6. Mix the cheese at medium-low speed until creamy, about 2 minutes. Set the mixer speed to low.
  7. Add the sugar 1 or 2 tablespoons at a time. Next, add the cornstarch and salt. Scrape down the sides of the bowl as needed while mixing. If you use a stand mixer, change to the whisk attachment.
  8. Add the eggs one at a time. Add the egg yolk, vanilla extract, sour cream and lemon zest; continue mixing until the batter is smooth.
  9. Butter the sides of the springform pan. Pour in the batter.
  10. Bake the cheesecake until the batters sets, about 50 minutes. The center of the cheesecake will wobble when it's ready. Crack the oven door open and let the cake sit inside the oven for 1 hour.
  11. Take the cheesecake out of the oven. Slide a paring knife between the cake and the sides of the pan. Let the cake cool to room temperature.
  12. Chill the cheesecake in the refrigerator for at least 4 hours. Start the compote about 1 hour before you take the cheesecake out of the refrigerator.
  13. Add the balsamic vinegar to a saucepan. Simmer the vinegar until it reduces to a syrup, about 5 minutes. Stir in the strawberries, sugar and lemon juice.
  14. Simmer the compote until thickened, about 10 minutes. Let the compote cool to room temperature.
  15. Take the cheesecake out of the pan. Let the cheesecake sit at room temperature for a few minutes to take the chill off. Spread the compote on top of the cheesecake and serve.
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