Wasabi Pistachio Cheesecake with Greek Yogurt Honey Filling and Elderflower Topping

Ingredients:

• Wasabi Pistachio Base:
• 1 cup pistachios
• 1/4 cup unsalted butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon wasabi paste


• Greek Yogurt Honey Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup Greek yogurt
• 3/4 cup honey
• 4 large eggs
• 1/4 cup all-purpose flour
• 1 tablespoon vanilla extract


• Elderflower Topping:
• 1/2 cup elderflower cordial
• 1/4 cup water
• 1 tablespoon unflavored gelatin

Directions:

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. Wasabi Pistachio Base:
1. In a food processor, pulse pistachios until finely ground.
2. Mix pistachios, melted butter, brown sugar, and wasabi paste together in a medium bowl.
3. Press mixture evenly into the bottom of the prepared pan and bake for 10 minutes. Then, set aside to cool.
3. Greek Yogurt Honey Filling:
1. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
2. Gradually mix in Greek yogurt and honey until well combined.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in flour and vanilla extract until just combined.
5. Pour mixture into prepared crust and smooth out the top.
6. Bake for 50-60 minutes or until the center is set and the edges are golden brown.
4. Elderflower Topping:
1. In a small saucepan, heat elderflower cordial and water over medium heat.
2. Stir in unflavored gelatin and whisk until dissolved.
3. Remove from heat and let cool for a few minutes.
4. Pour mixture over the top of the cooled cheesecake and chill in the refrigerator for at least 2 hours.
5. Once set, remove from the pan and serve.