Cheesecake with Feta & Spinach Base, Avocado & Lime Filling, and Balsamic Glaze Topping

Ingredients:

• 1 1/2 cups of crushed pretzels
• 1/2 cup of crumbled feta cheese
• 1/2 cup of spinach, chopped
• 6 tablespoons of unsalted butter, melted
• 2 ripe avocados, pitted and mashed
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of granulated sugar
• 2 large eggs
• 2 tablespoons of fresh lime juice
• Zest of 1 lime
• 1/4 cup of balsamic glaze

Instructions:

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a mixing bowl, combine the crushed pretzels, crumbled feta cheese, chopped spinach, and melted butter. Stir well and press the mixture into the bottom of the greased pan to form the crust.
3. Bake the crust in the preheated oven for 10 minutes or until the edges are lightly golden. Remove it from the oven and set aside.
4. In another mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with the granulated sugar until smooth and creamy. Add the mashed avocados, fresh lime juice, and lime zest. Mix well until all the ingredients are fully combined.
5. Add the eggs, one at a time, and mix until fully incorporated.
6. Pour the avocado and lime filling onto the crust and spread it evenly.
7. Bake the cheesecake for 45 minutes or until the filling is set. Turn off the heat and leave the cheesecake in the oven for an additional 10 minutes.
8. Remove the cheesecake from the oven and let it cool completely. Once cooled, refrigerate for at least 2 hours.
9. Prior to serving, drizzle the top of the cheesecake with balsamic glaze.