Cheesecake Royalty

Graham Cracker Base

• 2 cups of Graham cracker crumbs
• 1/2 cup of melted margarine
• 1 tablespoon of sugar

Mix all the ingredients and press onto the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F for 10 minutes. Let it cool while preparing the filling.

Plain Filling

• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup of sugar
• 4 large eggs, at room temperature
• 2 teaspoons of vanilla extract

Using an electric mixer, beat the cream cheese until fluffy. Gradually add sugar and continue to mix until smooth. Add in eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Pour filling onto cooled crust, and bake in a preheated oven at 350°F for about 50 minutes or until the center is set. Allow to cool completely before adding topping.

Rose Topping

• 1/2 cup of sugar
• 1/4 cup of water
• 3 cups of fresh raspberries
• 1/4 cup of cornstarch
• 1 tablespoon of rose water

In a pot, combine sugar, water, and 2 cups of raspberries. Bring to a boil and cook for about 5 minutes, stirring occasionally. In a separate bowl, mash the remaining cup of raspberries and mix in cornstarch until thoroughly combined. Add it to the boiling mixture and continue to cook for 2-3 minutes or until thickened. Remove from heat and stir in rose water. Let it cool before pouring over the cheesecake. Top with additional fresh raspberries if desired.