Wine & Berry Dream Cheesecake

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Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup melted margarine
• 1/4 cup sugar

Wine & Berry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3 eggs, lightly beaten
• 1/2 cup red wine
• 1 1/2 cups mixed berries (strawberries, blueberries, raspberries), pureed

Berry & Cream Topping

• 1 cup mixed berries (strawberries, blueberries, raspberries), fresh or frozen
• 1/4 cup sugar
• 8 oz whipping cream
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the Graham cracker crumbs, melted margarine, and sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 8-10 minutes and let it cool down.
4. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
5. Mix in the cornstarch. Gradually add the beaten eggs, stirring until the mixture is smooth.
6. Stir in the red wine and the pureed berries until well combined.
7. Pour the mixture over the cooled crust.
8. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. Refrigerate the cheesecake for at least 4 hours or overnight.
11. In a small saucepan, cook the mixed berries and sugar over medium heat for 5-7 minutes or until the mixture thickens. Let it cool down.
12. In a large bowl, whip the cream with the vanilla extract until stiff peaks form.
13. Spread the whipped cream over the chilled cheesecake and top with the cooked berry mixture.
14. Serve and enjoy your Wine & Berry Dream Cheesecake!