Crispy Quinoa Cheesecake with Pistachio Topping

Ingredients:

• 1 cup cooked quinoa
• 2 tablespoons butter, melted
• ½ cup almond meal
• 1 tablespoon sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• ¾ cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup chopped salted pistachios

Instructions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix the cooked quinoa, melted butter, almond meal, and 1 tablespoon of sugar together in a bowl. Press the mixture firmly into the prepared pan, covering the base and going up the sides slightly.
3. In a large bowl, beat the softened cream cheese with the sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
4. Pour the cheesecake mixture over the quinoa base.
5. Bake the cheesecake for 40-50 minutes or until the center is just set.
6. Remove from the oven and allow the cheesecake to cool completely before releasing it from the pan.
7. Sprinkle the chopped pistachios over the top of the cheesecake before serving.

Enjoy the crispy and delicious Crispy Quinoa Cheesecake with Pistachio Topping any time of day!