Cheesecake with Rosemary & Olive Oil Base, Elderflower Filling, and Sundried Tomato Pesto Topping

this image was generated using AI technology

Ingredients

• 12 rosemary sprigs, chopped
• 2 cups crushed bread crumbs
• ½ cup olive oil
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1¾ cups granulated sugar
• 1 tbsp lemon zest
• 4 eggs
• 1 tsp vanilla extract
• 1 cup elderflower liqueur
• 1 cup heavy cream
• ½ cup Sundried Tomato Pesto

Instructions

1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix together the rosemary, bread crumbs, and olive oil until evenly combined. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and lemon zest together until smooth.
5. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and elderflower liqueur.
6. Finally, fold in the heavy cream until the mixture is smooth and creamy.
7. Pour the filling over the cooled crust and smooth the surface with a spatula.
8. Bake the cheesecake for 60 minutes or until the center is almost set but still jiggles slightly.
9. Remove the cheesecake from the oven and let cool to room temperature.
10. In a small bowl, mix together the Sundried Tomato Pesto with 1-2 tbsp of water to thin it out.
11. Spread the pesto over the top of the cheesecake and chill in the refrigerator for at least 2 hours before serving.