Cheesecake Delight

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Pistachio Crumble Base

• 1 1/2 cups of pistachio
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt

Blueberry Filling

• 12 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup sour cream
• 1/2 cup blueberry preserves/jam

Peach & Mango Topping

• 3 ripe peaches, diced
• 1 ripe mango, diced
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 325°F/165°C. Line an 8-inch springform pan with parchment paper.
2. To make the pistachio crumble base: In a food processor, pulse the pistachios until finely ground. Add the sugar, melted butter, and salt, pulse until combined. Press the mixture onto the bottom of the prepared springform pan. Bake for 15 minutes, then set aside to cool.
3. To make the blueberry filling: In a large mixing bowl, beat the cream cheese until light and fluffy. Add the sugar, vanilla extract, and beat until smooth. Add one egg at a time, beat well after each addition. Mix in the sour cream. Fold in the blueberry preserves/jam. Pour the mixture over the pistachio crumble base in the springform pan.
4. Bake for 40-45 minutes or until the center of the cheesecake is almost set. Allow the cheesecake to cool in the pan for 10 minutes, then transfer it to a wire rack and let it cool completely. Chill the cheesecake in the refrigerator for at least 3 hours or overnight.
5. To make the peach and mango topping: In a small saucepan, combine the diced peaches, mango, sugar, and lemon juice. Cook over medium heat for 5-7 minutes or until the fruits are soft and the sugar has dissolved. Let it cool completely.
6. Once the cheesecake has chilled, top it with the prepared peach and mango topping. Serve chilled and enjoy!