Cheesecake with Chia Seeds, Rosemary & Fig Filling, and Rose Topping

Ingredients:

• Chia Seeds Base:
• 1/2 cup chia seeds
• 1 cup almonds
• 1/4 cup honey
• 1/4 cup coconut oil
• 1/4 teaspoon sea salt


• Rosemary & Fig Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup honey
• 2 teaspoons fresh rosemary
• 1/2 cup fig jam
• 2 eggs


• Rose Topping:
• 1 cup fresh raspberries
• 2 tablespoons honey
• 1 tablespoon rosewater
• 1/4 teaspoon sea salt

Instructions:

1. Preheat oven to 350°F.


2. Chia Seeds Base:
• In a food processor, pulse almonds until they are finely ground.
• Add chia seeds, honey, coconut oil, and salt to the food processor and pulse until the mixture comes together.
• Press the chia seeds mixture onto the bottom of a 9-inch springform pan and bake for 10 minutes.


3. Rosemary & Fig Filling:
• In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with a hand mixer until smooth.
• Add honey, rosemary, fig jam, and eggs to the bowl and mix until well combined.
• Pour the filling onto the pre-baked chia seeds base and bake for 30-35 minutes, or until the center of the cheesecake is set.


4. Rose Topping:
• In a small saucepan, combine raspberries, honey, rosewater, and sea salt over medium heat.
• Cook, stirring occasionally, until the mixture has thickened, about 5-7 minutes.
• Let the mixture cool slightly, then pour it over the cheesecake.


5. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.