Wine & Berries Cheesecake with Cornbread Base and Macadamia Nut Topping

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Cornbread Base

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 2 large eggs

Wine & Berries Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup red wine
• 1 cup mixed berries, fresh or frozen (thawed)

Macadamia Nut Topping

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup macadamia nuts, roughly chopped

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease a 9-inch springform pan and set aside.
3. To make the cornbread base, in a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until combined. In another bowl, whisk together the melted butter, oil, eggs, and milk. Fold the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared pan and bake for 15-20 minutes, or until the top is golden brown. Remove from oven and let cool.
4. To make the wine & berries filling, using an electric mixer, beat the Norman's Kosher cream cheese and sugar in a large bowl until light and fluffy. Beat in the flour, then add in the eggs one at a time, beating until just blended. Add in the vanilla extract and wine, and beat until combined. Fold in the mixed berries. Pour the batter over the cooled cornbread base.
5. To make the macadamia nut topping, in a bowl, whisk together the flour, brown sugar, and salt until combined. Stir in the melted butter and chopped macadamia nuts until the mixture is crumbly. Sprinkle the topping over the cheesecake.
6. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is a little wobbly. Turn off the oven and leave the cheesecake in the oven for an additional hour, with the oven door slightly open. Remove the cheesecake from oven and let cool in the pan on a wire rack. Cover and refrigerate overnight. Serve chilled.