Creamy Greek Yogurt Cheesecake with Shortbread Crust and Toasted Almonds Topping

Ingredients

• Shortbread Crust
• 1 1/2 cups crushed shortbread cookies
• 4 tablespoons unsalted butter, melted
• Greek Yogurt & Honey Filling
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup plain Greek yogurt
• 3/4 cup honey
• 1/4 cup all-purpose flour
• 3 eggs
• 1 teaspoon vanilla extract
• Toasted Almonds Topping
• 1 cup sliced almonds
• 2 tablespoons honey

Instructions

1. Preheat the oven to 350°F (177°C).
2. Make the Shortbread Crust: In a bowl, combine the crushed shortbread cookies and melted butter. Mix until fully combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes or until lightly golden. Let cool completely.
5. Make the Greek Yogurt & Honey Filling: In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until creamy.
6. Add the Greek yogurt, honey and flour. Mix until fully combined.
7. Beat in the eggs, one at a time, followed by the vanilla extract.
8. Pour the mixture over the cooled shortbread crust and smooth out the top.
9. Bake for 45-50 minutes or until the cheesecake is set and the edges are lightly golden. Let cool completely.
10. Make the Toasted Almonds Topping: In a small saucepan, heat the sliced almonds and honey over medium heat.
11. Cook and stir for 5-8 minutes or until the almonds are lightly toasted and have absorbed the honey. Let cool.
12. Sprinkle the toasted almond mixture over the top of the cooled cheesecake.
13. Refrigerate for at least 1 hour or until fully chilled and set.
14. Serve and enjoy!