Celebration Cheesecake

this image was generated using AI technology

Graham Cracker Crust

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

Champagne & Raspberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup sugar
• 3 eggs, room temperature
• 1/2 cup sour cream
• 1/2 cup champagne
• 1/2 cup raspberry puree

Berries & Cream Topping

• 1/2 cup heavy cream
• 2 tbsp powdered sugar
• 1 cup mixed fresh berries, for garnish

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a small bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until well combined. Press mixture evenly into the bottom of the prepared pan.
3. Bake crust for 10 minutes or until lightly golden. Set aside to cool.
4. Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Add sour cream, champagne, and raspberry puree and mix until well combined.
5. Pour filling over the crust and smooth the top with a spatula. Bake the cheesecake for 45-50 minutes or until set but slightly jiggly in the center. Remove from oven and allow to cool to room temperature.
6. Refrigerate the cheesecake for at least 3 hours or overnight until fully chilled.
7. Just before serving, beat heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cheesecake and garnish with fresh berries.