Matcha Berry Cheesecake with Peach Mango Topping

Matcha & Sesame Base

• 1 cup crushed graham crackers
• ½ cup sesame seeds
• 2 teaspoons matcha powder
• ½ cup melted butter

Wine & Berries Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1 cup mixed berry preserves
• ¼ cup sweet red wine

Peach & Mango Topping

• 2 cups diced peaches
• 2 cups diced mangoes
• ½ cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350°F.
2. Combine crushed graham crackers, sesame seeds, matcha powder, and melted butter in a bowl and mix well.
3. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
4. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Gradually beat in eggs one at a time.
5. Add mixed berry preserves and sweet red wine, and mix until well combined.
6. Pour mixture into the cooled crust and bake for 45-50 minutes, or until center is almost set.
7. Remove from oven and let cool for at least an hour.
8. In a saucepan, combine diced peaches, diced mangoes, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly until mixture thickens and bubbles.
9. Let peach mango topping cool and then spread evenly over the cheesecake.
10. Refrigerate for at least 2 hours, or overnight, before serving.