Creamy Nutty Berry Cheesecake

Pistachio Crumble Base

• 1 1/2 cups pistachios, finely chopped
• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

Almond Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup almond flour

Berries & Cream Topping

• 2 cups mixed fresh berries, such as raspberries, blueberries, and strawberries
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together the chopped pistachios, flour, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Stir in the almond flour.
4. Pour the cream cheese mixture over the pistachio crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
5. Let the cheesecake cool completely in the pan, then refrigerate for at least 2 hours (or overnight) until chilled and firm.
6. When ready to serve, remove the sides of the springform pan and transfer the cheesecake to a serving platter.
7. In a medium bowl, whip the heavy cream with an electric mixer until stiff peaks form. Stir in the powdered sugar.
8. Top the cheesecake with fresh berries and dollops of whipped cream. Serve and enjoy!