A Taste of Harmony: Matcha & Sesame Cheesecake with Champagne & Raspberry Filling and Blood Orange & Grapefruit Topping

Ingredients:

• For the base:
• 6 ounces of Matcha green tea cookies
• 4 ounces of sesame seeds
• 1/4 cup of melted unsalted butter
• For the filling:
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 4 large eggs
• 1/2 cup of champagne
• 1/2 cup of fresh raspberries, mashed
• For the topping:
• 2 blood oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 tablespoon of honey

Instructions:

1. Preheat the oven to 325°F (165°C) and prepare a 9-inch springform pan.
2. In a food processor, pulse the Matcha cookies and sesame seeds until finely ground.
3. Transfer the cookie mixture to a bowl and add the melted butter. Mix until well combined.
4. Press the mixture evenly onto the bottom of the prepared springform pan. Set aside.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition. Gradually add the champagne and continue to beat until fully incorporated.
7. Gently fold in the mashed raspberries.
8. Pour the filling mixture over the prepared crust in the springform pan.
9. Bake for 50-60 minutes, or until the edges are set, but the center still slightly jiggles.
10. Turn off the oven and leave the cheesecake inside for an additional 30 minutes to set.
11. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to fully chill and set.
12. Before serving, arrange the blood orange and grapefruit segments on top of the cheesecake.
13. Drizzle the honey over the fruit for an added touch of sweetness.
14. Slice, serve, and enjoy this divine Matcha & Sesame Cheesecake with Champagne & Raspberry Filling and Blood Orange & Grapefruit Topping!