Pistachio Tiramisu Cheesecake with Fruit Compote

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Ingredients:

• For the Pistachio Crumble Base:
• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of finely chopped pistachios
• 1/4 cup of sugar
• 1/2 cup of melted unsalted butter


• For the Tiramisu Filling:
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese at room temperature
• 1/2 cup of sugar
• 1 teaspoon of vanilla extract
• 3 large eggs at room temperature
• 1/4 cup of brewed espresso, cooled to room temperature
• 2 tablespoons of cocoa powder


• For the Fruit Compote Topping:
• 2 cups of mixed berries
• 1/4 cup of sugar
• 1/4 cup of water
• 1 tablespoon of cornstarch

Instructions:

1. Preheat oven to 350°F.
2. For the Pistachio Crumble Base: In a medium bowl, combine the graham cracker crumbs, chopped pistachios, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, making sure it's evenly distributed.
4. Bake for 10 minutes or until golden brown. Set aside to cool completely.
5. For the Tiramisu Filling: In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy.
6. Add the sugar and vanilla extract and beat until well combined.
7. One at a time, beat in the eggs until just combined.
8. Stir in the cooled espresso and cocoa powder until smooth.
9. Pour the mixture over the cooled crust and smooth out the top with a spatula.
10. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
11. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours, or overnight.
12. For the Fruit Compote Topping: In a medium saucepan, combine the mixed berries, sugar, water, and cornstarch
13. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.
14. Remove from heat and let cool completely before spooning over the top of the cheesecake.
15. Serve chilled and enjoy!