Cheesecake Heaven

Chia Seed Base

• 1 cup Chia Seed
• 1/2 cup Almond Flour
• 1/4 cup Coconut Oil
• 2 tablespoons Honey
• 1/4 teaspoon Salt

Strawberry Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Greek Yogurt
• 1/2 cup Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1 cup fresh or frozen Strawberries, pureed

Fruit Compote Topping

• 1 cup mixed Berries (Raspberries, Blueberries, Blackberries)
• 1/4 cup Sugar
• 1/4 cup Water
• 1 tablespoon Lemon Juice

Instructions

1. Preheat oven to 350°F.
2. In a medium bowl, mix together the ingredients for the chia seed base until well combined.
3. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
4. In a large mixing bowl, beat the cream cheese until smooth. Add in the Greek yogurt and sugar and beat until well combined.
5. Beat in the eggs one at a time.
6. Mix in the vanilla extract and strawberry puree until smooth and creamy.
7. Pour mixture onto the baked crust and smooth out the top.
8. Bake for 35-40 minutes or until the edges are lightly browned and the center is set.
9. Let cool completely before chilling in the refrigerator for at least 2 hours.
10. While the cheesecake is chilling, prepare the fruit compote by mixing together the berries, sugar, water, and lemon juice in a medium saucepan.
11. Cook over medium heat until the mixture comes to a boil. Reduce heat and let simmer for 10-15 minutes, stirring occasionally.
12. Remove from heat and let cool completely before pouring over the chilled cheesecake.
13. Enjoy!