Cheesecake Delight

Quinoa Base

• 1 cup cooked quinoa
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 1/4 tsp salt

Walnut Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts

Toasted Almond Topping

• 1/2 cup sliced almonds, toasted
• 2 tbsp honey

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together the cooked quinoa, almond flour, coconut oil, honey, and salt until well combined. Press the mixture onto the bottom of a 9-inch springform pan in an even layer.
3. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and honey together until smooth. Add in the eggs and vanilla extract, and mix until just combined. Fold in the chopped walnuts.
4. Pour the cream cheese mixture over the quinoa base. Smooth the top with a spatula or knife.
5. Bake in the preheated oven for 35-40 minutes or until the edges are set and the center is slightly wobbly but not completely liquid. Remove from the oven and let it cool to room temperature.
6. Spread the toasted almonds over the top of the cheesecake and drizzle honey over the top.
7. Chill in the refrigerator for at least 2 hours before serving.