Rosemary & Fig Cheesecake Recipe

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar

Rosemary & Fig Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup sour cream
• 1/3 cup sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• 2 tablespoons fresh rosemary, finely chopped
• 1/2 cup fig jam

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add the sour cream, sugar, and vanilla and beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the chopped rosemary.
4. Pour the fig jam on top of the cooled crust and spread evenly. Pour the cheesecake mixture over the fig jam and spread evenly.
5. Bake in the preheated oven for about 45 minutes or until the cheesecake is set but still slightly jiggly in the center. Let cool completely at room temperature before covering and refrigerating for at least 4 hours or overnight.
6. Before serving, remove the cheesecake from the pan and prepare the whipped cream. In a large bowl, using an electric mixer, whip the heavy cream, sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the cheesecake and serve chilled.