Wasabi Pistachio Cheesecake with Elderflower Filling and Sundried Tomato Pesto Topping

this image was generated using AI technology

Ingredients:

• 8 oz Wasabi Pistachio crackers, crushed
• 8 oz unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup Elderflower liqueur
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream
• 1/2 cup Sundried Tomato Pesto

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the crushed Wasabi Pistachio crackers and melted butter. Press into the bottom of a 10-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the Elderflower liqueur and flour until well combined. Stir in heavy cream.
4. Pour the filling over the crust and smooth the top with a spatula.
5. Bake for 45-50 minutes or until the edges are lightly browned and the center is set.
6. Cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or overnight.
7. Serve with a dollop of Sundried Tomato Pesto on top.