Catalan Wine and Berry Cheesecake Recipe

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Ingredients:

• 1 ½ cups Vanilla Wafer crumbs
• 6 tbsp unsalted butter, melted
• 3 (8oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 ⅓ cups granulated sugar
• 3 large eggs, at room temperature
• ¾ cup heavy cream
• 1 cup red wine
• 1 cup mixed berries (fresh or frozen)
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 375°F. Grease a 9-inch springform pan with cooking spray.
2. In a bowl, mix together the vanilla wafer crumbs and melted butter.
3. Press the mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes. Let it cool.
4. Reduce the oven temperature to 350°F.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel cream cheese until it's creamy.
6. Add the sugar and beat for 2-3 minutes.
7. Add the eggs, one at a time, beating well after each addition.
8. Gradually add the heavy cream while beating the mixture.
9. Add the wine and beat well until fully combined.
10. In a separate bowl, toss the berries with cornstarch to coat.
11. Add the berries, vanilla extract, and salt to the cheese mixture. Mix gently, until just combined.
12. Pour the cheese mixture over the crust and bake for 45-50 minutes, or until set.
13. Let the cheesecake cool for 10 minutes, then run a knife around the edges of the pan to loosen the cheesecake.

Marshmallow Topping:

• ¾ cup mini marshmallows
• 2 tbsp milk
• 1 tbsp unsalted butter

Instructions:

1. In a saucepan, melt the marshmallows, milk, and unsalted butter over medium heat.
2. Stir the mixture constantly until everything is melted together.
3. Remove the cheesecake from the oven.
4. Pour the marshmallow mixture over the cheesecake, spreading it evenly.
5. Return the cheesecake to the oven and bake for another 5 minutes or until the topping is lightly browned.
6. Remove the cheesecake from the oven and let it cool to room temperature.
7. Refrigerate for at least 4 hours or overnight before serving.