Raspberry Champagne Cheesecake with Pistachio Crumble Base

Ingredients

• 6 oz Pistachio nuts, finely chopped
• 2 oz Graham cracker crumbs
• 2 oz Sugar
• 5 oz Butter, melted
• 3 containers (24 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Sugar
• 4 Eggs
• 1/2 cup Raspberry puree
• 1/2 cup plus 3 tablespoons Champagne
• 1 tsp Vanilla extract
• 1/2 tsp Salt
• 1 cup Heavy cream, chilled
• 2 tbsp Powdered sugar

Directions

1. Preheat the oven to 325°F. Prepare a 9-inch springform pan.
2. In a bowl, combine the pistachio nuts, graham cracker crumbs, sugar, and melted butter. Mix well and press into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Stir in the raspberry puree, champagne, vanilla extract, and salt. Mix until well combined.
5. Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
6. Bake for 60-70 minutes or until the center of the cheesecake is set. Turn off the oven and leave the cheesecake inside to cool for 30 minutes before removing from the oven. Allow to cool completely at room temperature before transferring to the fridge to chill for at least 2 hours.
7. When ready to serve, remove the cheesecake from the pan and transfer to a serving plate.
8. In a chilled mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe on top of the cheesecake as desired.
9. Slice and serve chilled.