Champagne Raspberry Elderflower Cheesecake with Wasabi Pistachio Crust

Ingredients:

• For the crust:
• 1 1/2 cups shelled pistachios
• 1/4 cup granulated sugar
• 2 tbsp Flour
• 1/2 tsp salt
• 1/2 tsp Wasabi powder
• 6 tbsp unsalted butter, melted


• For the filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature (3 containers)
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1/2 cup champagne
• 1/2 cup raspberry puree*
• Pinch of salt


• For the topping:
• 1/2 cup heavy cream
• 1/4 cup Elderflower syrup

*To make raspberry puree, blend fresh raspberries in a blender until smooth, then strain through a fine mesh sieve to remove seeds.

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray.


2. Make the crust by pulsing the pistachios, sugar, flour, salt, and wasabi powder in a food processor until finely ground. Transfer to a bowl and stir in the melted butter until the mixture resembles wet sand. Press evenly into the prepared pan and bake for 15-20 minutes, or until lightly golden. Remove from oven and let cool while you prepare the filling.


3. Make the filling by beating the cream cheese in a large bowl with an electric mixer until smooth and creamy. Add the sugar and beat until well combined. Add the eggs, one at a time, and beat until smooth. Stir in the champagne, raspberry puree, and salt, mixing until smooth.


4. Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for another 30 minutes, then remove from the oven and let cool completely on a wire rack.


5. Make the Elderflower topping by whisking together the heavy cream and Elderflower syrup in a medium bowl until soft peaks form. Spoon the topping over the cooled cheesecake, spreading it out in an even layer.


6. Refrigerate the cheesecake for at least 2 hours, or overnight, before slicing and serving.