Rosemary & Fig Cheesecake with Pineapple & Kiwi Topping on a Cornbread Base

Cornbread Base

• 1 1/2 cups of crumbled cornbread
• 1/4 cup of melted butter
• 1/3 cup of brown sugar

Rosemary & Fig Filling

• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of granulated sugar
• 3 tablespoons of cornstarch
• 3 eggs
• 1/2 cup of sour cream
• 1/4 cup of minced fresh rosemary
• 1 cup of dried figs, chopped

Pineapple & Kiwi Topping

• 2 cups of chopped fresh pineapple
• 2 cups of sliced kiwi
• 1/2 cup of honey
• 1/4 cup of water
• 1 tablespoon of cornstarch
• 1 tablespoon of lemon juice

Instructions

1. Preheat oven to 350°F
2. In a mixing bowl, combine the crumbled cornbread, melted butter, and brown sugar. Press the mixture into a 9 inch springform pan. Bake for 10 minutes and then set aside to cool.
3. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and cornstarch until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream, rosemary, and dried figs. Pour the mixture over the cooled crust.
4. Bake for 45-50 minutes or until set. Cool the cheesecake completely on a wire rack.
5. In a saucepan, combine the pineapple, kiwi, honey, water, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens. Remove from heat and let it cool.
6. Pour the cooled pineapple & kiwi topping over the cooled cheesecake. Cover and refrigerate for at least 4 hours before serving.

Enjoy your delicious rosemary & fig cheesecake with pineapple & kiwi topping on a cornbread base!