The Orchard Dream Cheesecake

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Date & Walnut Base

• 1 1/2 cups pitted dates
• 1 cup walnuts
• 2 tablespoons melted butter

Mango Filling

• 2 cups mango puree
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs

Orange & Vanilla Topping

• 1 cup freshly squeezed orange juice
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a food processor, blend the pitted dates, walnuts, and melted butter until fine crumbs form. Press the mixture onto the bottom of the prepared pan to form the crust.
3. In a mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the mango puree until well incorporated.
4. Pour the mango filling over the date & walnut base in the springform pan.
5. Bake for 50-60 minutes or until the center is set and the edges are slightly golden. Remove from the oven and let it cool to room temperature.
6. In a small saucepan, combine the orange juice, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract.
7. Spread the orange & vanilla topping over the cooled cheesecake. Refrigerate for at least 4 hours or overnight before serving.
8. Once chilled, remove the sides of the springform pan and transfer the cheesecake to a serving plate. Slice and enjoy!