Rosemary & Fig Cheesecake with Berries & Cream Topping

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

Rosemary & Fig Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1/2 cup fig preserves
• 1 tbsp chopped fresh rosemary leaves

Berries & Cream Topping

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 cup fresh mixed berries (such as raspberries, blueberries, and strawberries)

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, mix together the Graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan and bake in the preheated oven for 10 minutes. Set aside to cool.
4. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth.
5. Add the eggs, one at a time, mixing well after each addition.
6. Stir in the fig preserves and chopped rosemary leaves.
7. Pour the filling into the cooled crust and bake for 45-50 minutes or until the center is just set.
8. Remove from the oven and let cool completely. Chill in the refrigerator for at least 2 hours or overnight.
9. In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
10. Spread the whipped cream mixture over the top of the cheesecake.
11. Garnish with fresh mixed berries and serve.