Wine & Berry Cheesecake

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Graham Cracker Base

• 1 and 1/2 cups Graham Cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter

Wine & Berries Filling

• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1/4 cup wine
• 4 eggs
• 1/4 cup raspberry jam
• 1/4 cup blueberries
• 1/4 cup strawberries

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F.
2. Mix the Graham Cracker crumbs, sugar, and melted butter together in a bowl.
3. Pour the mixture into a 9-inch springform pan and press it evenly into the bottom and up the sides.
4. Bake the crust for 10-12 minutes and then remove it from the oven to cool.
5. In a stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the sugar and wine and mix until well combined.
7. Add the eggs, one at a time, mixing well after each addition.
8. Mix in the raspberry jam, blueberries, and strawberries.
9. Pour the filling into the cooled crust and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove the cheesecake from the oven and let it cool to room temperature before putting it in the fridge to chill for at least 4 hours or overnight.
11. When ready to serve, make the whipped cream topping.
12. In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until firm peaks form.
13. Spoon the whipped cream onto the chilled cheesecake and serve.