Pistachio Cheesecake with Orange & Vanilla Topping

Ingredients:

• For the Pistachio Crumble Base:
• 1 1/2 cups pistachios, shelled
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• For the New York-style Filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• For the Orange & Vanilla Topping:
• 1 cup freshly squeezed orange juice
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon cornstarch
• 1 tablespoon vanilla extract

Instructions:

1. Make the Pistachio Crumble Base:
• Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with non-stick cooking spray.
• In a food processor, pulse the shelled pistachios until they resemble coarse crumbs.
• In a medium bowl, mix together the pistachio crumbs, flour, sugar, and butter until well combined.
• Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool while you prepare the filling.
2. Make the New York-style Filling:
• In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, beating well after each addition.
• Beat in the flour and vanilla extract until well combined.
• Pour the filling over the cooled Pistachio Crumble Base and smooth the top with a spatula.
• Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
• Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
3. Make the Orange & Vanilla Topping:
• In a medium saucepan, whisk together the orange juice, sugar, water, and cornstarch until well combined.
• Bring the mixture to a boil over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 3-4 minutes.
• Remove from the heat and stir in the vanilla extract.
• Let the topping cool to room temperature, then pour over the chilled cheesecake.
4. Serve and enjoy!