Sparkling Raspberry Cheesecake

Smoked Gouda & Chive Base

• 1 1/2 cups graham cracker crumbs
• 1/2 cup shredded smoked Gouda cheese
• 2 tablespoons chopped chives
• 1/4 cup unsalted butter, melted

Champagne & Raspberry Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 2 egg yolks, room temperature
• 1/3 cup champagne
• 1/2 cup mashed raspberries

Cheesecake Truffle Topping

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup white chocolate chips, melted
• 1/2 cup raspberry preserves
• 1/4 cup heavy cream

Instructions

1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
2. For the crust, combine graham cracker crumbs, smoked Gouda, chives, and melted butter in a large bowl. Mix until fully combined then press the mixture evenly into the bottom of the prepared pan.
3. For the filling, in a large bowl, beat cream cheese until creamy. Gradually add sugar and flour. Beat in eggs and egg yolks one at a time. Stir in champagne and mashed raspberries until fully combined.
4. Spread filling mixture evenly over crust.
5. Bake for 60-70 minutes or until the center is almost completely set but still slightly jiggly. Allow to cool to room temperature then chill in the refrigerator for at least 2 hours before removing from the pan.
6. For the topping, beat cream cheese in a large bowl until creamy. Add melted white chocolate and raspberry preserves. Beat until fully combined. Gradually add heavy cream and mix until smooth and creamy.
7. Spread cheesecake truffle topping over the chilled cheesecake.
8. Garnish with fresh raspberries, if desired. Serve chilled and enjoy!