Divine Delight Cheesecake

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Ingredients:

• Date & Walnut Base:
• 6 oz pitted dates
• 3 oz walnuts
• 3 oz hazelnuts
• Elderflower Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 14 oz sweetened condensed milk
• 1/3 cup elderflower cordial
• 3 eggs
• Peach & Mango Topping:
• 1 large peach, sliced
• 1 ripe mango, sliced
• 1/3 cup apricot jam
• 2 tbsp water

Instructions:

1. Preheat the oven to 325°F (160°C).
2. For the base, mix the dates, walnuts and hazelnuts in a food processor until it forms a paste.
3. Press the date and nut mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator until ready to use.
4. For the filling, beat the cream cheese in a mixing bowl until it is smooth.
5. Add the sweetened condensed milk and elderflower cordial, mixing well to combine.
6. Beat in the eggs, one at a time, until the mixture becomes smooth and thick.
7. Pour the filling over the chilled base and smooth the top.
8. Bake for 35-40 minutes or until the edge is firm but the center is still slightly wobbly.
9. Leave to cool on a wire rack and then chill for at least 2 hours or until ready to serve.
10. For the topping, heat the apricot jam and water in a small saucepan until it forms a smooth glaze.
11. Remove the cake from the pan and arrange the peach and mango slices on top of the chilled cheesecake.
12. Brush the fruit with the apricot glaze.
13. Chill in the refrigerator for an hour.
14. Slice and serve.