A Sweet Symphony Cheesecake Recipe

Ingredients for Pistachio Crumble Base:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup ground pistachios
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Ingredients for Wine & Berries Filling:

• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24oz)
• 1 1/4 cups granulated sugar
• 1/2 cup dry red wine
• 4 large eggs
• 1/4 cup sour cream
• 1/4 cup strawberry preserves
• 1/4 cup raspberry preserves
• 1/4 cup blueberry preserves

Ingredients for Balsamic Glaze Topping:

• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a mixing bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes or until lightly browned. Let it cool.
4. In a stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Add eggs one at a time, beating well after each addition.
5. Mix in the dry red wine, sour cream, and preserves until fully combined. Pour the mixture onto the cooled crust in the springform pan.
6. Bake for 50-55 minutes or until the center is almost set. Let it cool completely then refrigerate for at least 2 hours.
7. In a small saucepan, mix balsamic vinegar, brown sugar, and vanilla extract. Cook over medium heat until thick and syrupy. Let it cool.
8. Remove the cheesecake from the springform pan and drizzle the balsamic glaze on top. Serve and enjoy!