Champagne Raspberry Dream Cheesecake
Vanilla Wafer Crust
- 2 cups crushed vanilla wafers
- 1/2 cup unsalted butter, melted
Mix the vanilla wafers and melted butter together until well combined. Press the mixture into the bottom of a 9-inch springform pan and set aside.
Champagne & Raspberry Filling
- 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 3 eggs, at room temperature
- 1/2 cup champagne
- 1/2 cup raspberry puree
Preheat the oven to 325°F. In a large mixing bowl, beat the cream cheese until creamy. Add the sugar and cornstarch and beat until smooth. Add the eggs one at a time, beating after each addition. Stir in the champagne and raspberry puree until well combined. Pour the cheesecake batter over the prepared crust and bake for 50-60 minutes or until the edges of the cheesecake are set but the center still jiggles when shaken.
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
In a mixing bowl, beat the whipping cream and sugar until stiff peaks form. Spread the whipped cream over the top of the cooled cheesecake and refrigerate for at least 4 hours or overnight before serving.
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