Wine & Berries Cheesecake with Lavender Topping

Graham Cracker Base

• 1 1/2 cups of Graham Cracker crumbs
• 6 tablespoons of unsalted butter, melted
• 1/4 cup of granulated sugar

Wine & Berries Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 3 tablespoons of all-purpose flour
• 4 large eggs, room temperature
• 1/2 cup of dry red wine
• 1/4 cup of seedless raspberry jam
• 1 tablespoon of fresh squeezed lemon juice
• 1/2 teaspoon of vanilla extract

Lavender Topping

• 1/2 cup of heavy cream
• 1 tablespoon of dried culinary lavender
• 2 tablespoons of granulated sugar
• 1/4 teaspoon of vanilla extract

Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil and spray the inside with cooking spray.

Graham Cracker Base

1. In a medium bowl, mix together the Graham Cracker crumbs, melted butter and granulated sugar.
2. Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. Cool on a wire rack while you prepare the filling.

Wine & Berries Filling

1. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth.
2. Add the flour and beat until combined.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the red wine, raspberry jam, lemon juice, and vanilla extract.
5. Pour the mixture into the cooled crust and smooth the top.
6. Bake for 50 minutes or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
7. Remove the cheesecake to cool completely on a wire rack, then cover and chill in the refrigerator for at least 2 hours or overnight.

Lavender Topping

1. In a small saucepan, heat the heavy cream and dried lavender over medium heat until bubbles start to form around the edges.
2. Remove from heat and let the lavender steep for 10 minutes.
3. In a small bowl, whisk together the granulated sugar and vanilla extract.
4. Strain the lavender cream through a fine-mesh sieve into the bowl with the sugar. Whisk until the sugar is dissolved and the mixture is smooth.
5. Spread the topping over the chilled cheesecake and serve.