Starlight Blackberry Whiskey, Luxardo, Honey-Thyme Syrup, Lemon

Berry Good Time

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden. Remove from oven and let cool.

Prepare the crust

In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and sour cream, mixing until combined. Add vanilla extract and eggs, one at a time, mixing well after each addition until smooth and creamy.

Make the cheesecake filling

Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Bake the cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight.

Chill the cheesecake

In a saucepan over medium heat, combine mixed berries, sugar, and lemon juice. Cook for 10-15 minutes until the berries have softened and the mixture has thickened slightly. Remove from heat and let cool.

Make the berry compote

Slice the chilled cheesecake and serve topped with the berry compote.

Serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Large eggs

Mixed berries (strawberries, blueberries, raspberries)

Lemon juice