Wine & Berry Cheesecake with Shortbread Base and Vanilla Bean Frappuccino Topping

Ingredients for Shortbread Base

• 6 ounces of unsalted butter, softened
• 3/4 cup of granulated sugar
• 1 1/2 cups of all-purpose flour
• 1/2 teaspoon of salt

Ingredients for Wine & Berries Filling

• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 1/2 cup of red wine
• 1 teaspoon of pure vanilla extract
• 1/4 teaspoon of salt
• 3 large eggs, room temperature
• 1 teaspoon of cornstarch
• 1 cup of mixed berries, fresh or frozen

Ingredients for Vanilla Bean Frappuccino Topping

• 1 cup of heavy whipping cream
• 1 tablespoon of instant coffee granules
• 1 tablespoon of granulated sugar
• 1/4 teaspoon of pure vanilla extract
• 1 vanilla bean pod, split and seeds scraped out

Instructions

Shortbread Base

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the flour and salt, and mix until combined.
4. Press the mixture evenly into the bottom of the prepared pan.
5. Bake for 20 minutes, or until lightly golden brown.
6. Let cool completely before adding the filling.

Wine & Berries Filling

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the sugar, wine, vanilla extract, and salt, and beat until combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Add the cornstarch and mix until combined.
5. Stir in the mixed berries.
6. Pour the mixture over the cooled shortbread base in the prepared pan.
7. Bake for 50-60 minutes, or until the cheesecake is set in the center.
8. Let cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.

Vanilla Bean Frappuccino Topping

1. In a mixing bowl, whisk together the heavy cream, instant coffee granules, sugar, vanilla extract, and vanilla bean seeds until stiff peaks form.
2. Spoon the mixture on top of the chilled cheesecake.