Celestial Champagne Cheesecake with Raspberry and Caramel Macchiato Topping

Graham Cracker Base

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

Champagne and Raspberry Filling

• 32 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/4 cups granulated sugar
• 1/4 tsp kosher salt
• 2 tbsp all-purpose flour
• 4 large eggs
• 3/4 cup champagne
• 1/2 cup fresh raspberries, pureed

Caramel Macchiato Topping

• 1/2 cup unsalted butter
• 3/4 cup brown sugar
• 1/4 cup heavy cream
• 1 tbsp instant coffee granules
• 1 tsp vanilla extract
• Pinch of kosher salt

Instructions

1. Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
2. In a large bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan and set aside.
3. In a stand mixer, beat the cream cheese, sugar, and salt until smooth. Mix in the flour. Add the eggs one at a time, mixing well after each addition. Stir in the champagne and raspberry puree until combined.
4. Pour the cream cheese mixture into the prepared crust. Place the cheesecake in a roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
5. Bake the cheesecake for 1 hour and 15 minutes, or until the center is almost set. Remove from the oven and cool on a wire rack for 10 minutes.
6. While the cheesecake cools, make the caramel macchiato topping. In a medium saucepan, melt the butter and brown sugar over medium heat. Whisk in the heavy cream, coffee granules, vanilla extract, and salt until combined. Bring the mixture to a boil and let it cook for 2-3 minutes, or until thickened. Remove from the heat and let it cool slightly.
7. Remove the cheesecake from the roasting pan and refrigerate for at least 4 hours, or overnight. Pour the caramel macchiato topping over the chilled cheesecake and serve.