Cheesecake with Chia Seeds Base, Mango Filling, and Macadamia Nut Topping

Ingredients

• Chia Seeds base:
• 6 ounces of chia seeds
• 4 ounces of softened unsalted butter
• 1/4 cup of sugar
• 1 teaspoon of vanilla extract


• Mango filling:
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup of sugar
• 4 eggs, room temperature
• 2 cups of mango chunks
• 1 tablespoon of cornstarch


• Macadamia Nut topping:
• 1/2 cup of chopped macadamia nuts
• 1/2 cup of brown sugar
• 1/4 cup of flour
• 4 tablespoons of softened unsalted butter

Instructions

1. Preheat your oven to 325°F.
2. In a large mixing bowl, combine the chia seeds base ingredients. Mix well and press the mixture into the bottom of a 9-inch springform pan.
3. Bake the base for 10 minutes and then set aside to cool.
4. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese containers together with sugar until mixture is fluffy and smooth.
5. Add the eggs one at a time while mixing on low speed. Continue mixing until the mixture is fully combined.
6. In a blender, blend the mango chunks until they form a puree. Add the cornstarch into the puree and blend again.
7. Next, fold the mango puree into the cream cheese mixture.
8. Pour the mixture over the cooled chia seed base.
9. Bake for approximately 50 minutes or until the top is golden brown and the center is slightly jiggly.
10. While the cheesecake is baking, prepare the macadamia nut topping.
11. In a separate mixing bowl, mix together the chopped macadamia nuts, brown sugar, flour, and softened unsalted butter. Mix well.
12. Once the cheesecake is done baking, take it out of the oven and gently sprinkle the macadamia nut topping over the top of the cheesecake.
13. Return the cheesecake to the oven and bake for an additional 10 minutes or until the topping is lightly browned.
14. Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 2 hours.
15. Serve and enjoy!