Champagne Raspberry Cheesecake with Wasabi Pistachio Crust and Lavender Topping

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Ingredients:

• Crust:
• 6 ounces pistachios
• 1 tablespoon wasabi powder
• ¼ cup sugar
• 8 tablespoons unsalted butter, melted
• Filling:
• 8 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 2 cups sour cream
• 1 cup sugar
• 3 eggs
• 1 cup Champagne
• 1 cup fresh raspberries
• Topping:
• 1 cup heavy cream
• 1 tablespoon dried lavender flowers
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar

Instructions:

1. Preheat your oven to 350°F.
2. For the crust:
1. Grind pistachios in a food processor until finely chopped.
2. Mix pistachios, wasabi powder, and sugar in a bowl.
3. Add melted butter and mix well.
4. Press mixture into the bottom of a 9-inch springform pan.
3. For the filling:
1. Beat cream cheese until smooth.
2. Add in sour cream and sugar, and beat until well combined.
3. Add in eggs one at a time, beating well after each addition.
4. Mix in Champagne and raspberries until well blended.
5. Pour mixture over crust.
4. Bake for 1 hour or until set.
5. For the topping:
1. Heat heavy cream, lavender flowers, and vanilla extract in a small saucepan over low heat.
2. Cover and simmer for 10 minutes.
3. Remove from heat and let steep for 10 minutes.
4. Strain mixture through a fine-mesh sieve, discarding the lavender flowers.
5. Add powdered sugar and whisk until well combined.
6. Spread topping over cooled cheesecake.
6. Chill cheesecake in refrigerator for at least 2 hours before serving.
7. Enjoy your Champagne Raspberry Cheesecake with Wasabi Pistachio Crust and Lavender Topping!