Matcha & Sesame Cheesecake with Rosemary & Fig Filling and Salted Pistachios Topping

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Ingredients:

• For the Base:
• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 1 tablespoon matcha powder
• 1 tablespoon sesame seeds
• For the Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 tablespoon fresh rosemary, finely chopped
• 6 dried figs, chopped
• For the Topping:
• 1/2 cup pistachios, chopped
• 1 tablespoon butter
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together graham cracker crumbs, melted butter, matcha powder, and sesame seeds until well combined. Press mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add sugar, eggs, vanilla extract, rosemary, and chopped figs, mixing until well blended.
4. Pour filling over the crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the edges are lightly browned and the center is almost set.
6. In a small saucepan, melt butter over low heat. Add chopped pistachios and salt, stirring until well combined.
7. Spoon the pistachio mixture over the cake and spread it evenly with a spatula.
8. Let cheesecake cool to room temperature before chilling in the refrigerator for at least 3 hours or overnight.
9. Serve and enjoy!