Divine Delight Cheesecake Recipe

Date & Walnut Base

• 1 1/2 cups walnuts, finely chopped
• 1 cup pitted dates, finely chopped
• 1/4 cup unsalted butter, melted

Mango Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 1/2 cups mango puree
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract

Lavender Topping

• 1/4 cup honey
• 2 tablespoons fresh lavender flowers, finely chopped

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together the chopped walnuts, dates, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside.
3. Meanwhile, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy. Beat in eggs one at a time, scraping down the bowl after each addition. Add mango puree, flour, and vanilla extract; beat until well combined.
4. Pour the mixture over the prepared crust and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 15 minutes.
5. Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 3 hours.
6. Before serving, make the lavender topping by mixing the honey and chopped lavender flowers in a small bowl. Drizzle over the top of the cheesecake.