Passionate Pistachio Cheesecake

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Ingredients:

• For the Wasabi & Pistachio base:
• 8 oz pistachios, shelled
• 8 oz ginger snaps
• 6 oz unsalted butter, melted
• 1 tbsp wasabi paste
• For the Passion Fruit filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2/3 cup passion fruit puree
• 2 tsp vanilla extract
• For the Whipped Cream & Cherry topping:
• 1 cup heavy cream
• 1/4 cup confectioner's sugar
• 1 tsp vanilla extract
• 1 cup cherries, pitted and halved

Instructions:

1. For the Wasabi & Pistachio base:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse the pistachios and ginger snaps until finely ground.
3. In a small bowl, mix together the melted butter and wasabi paste until well combined.
4. Add the pistachio mixture to the bowl with the butter mixture and mix until it resembles wet sand.
5. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes.
6. Let cool completely before adding the filling.
2. For the Passion Fruit filling:
1. Preheat the oven to 325°F.
2. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
3. Add the sugar and mix until well combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the passion fruit puree and vanilla extract until well combined.
6. Pour the batter over the cooled crust and bake for 55-60 minutes or until set.
7. Remove the cheesecake from the oven and let cool to room temperature before refrigerating for at least 4 hours or overnight.
3. For the Whipped Cream & Cherry topping:
1. In a large mixing bowl, beat the heavy cream with an electric mixer until soft peaks form.
2. Add the confectioner's sugar and vanilla extract and continue to beat until stiff peaks form.
3. Spread the whipped cream over the top of the cooled cheesecake and top with the halved cherries.
4. Serve chilled and enjoy!