Matcha & Sesame Cheesecake with Elderflower Filling and Chocolate Ganache Topping

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Ingredients:

• 1 1/2 cups crushed graham crackers
• 1/4 cup sesame seeds
• 1/4 tsp salt
• 1 tsp matcha powder
• 1/2 cup unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup all-purpose flour
• 1/4 cup elderflower cordial
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, finely chopped
• 1/4 cup unsalted butter

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the graham cracker crumbs, sesame seeds, salt, and matcha powder. Add the melted butter and mix well. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the flour. Pour the mixture over the prepared crust.
4. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Let it cool completely.
5. In a small saucepan, heat the elderflower cordial and heavy cream over medium heat until just simmering. Remove from heat and let cool slightly.
6. In a microwave-safe bowl, microwave the chopped chocolate and butter in 30-second intervals, stirring in between each interval, until the mixture is smooth and melted.
7. Pour the elderflower mixture over the cooled cheesecake and let it set for about 10 minutes. Pour the melted chocolate over the top. Let it set for another 10 minutes before serving.