Acai Coconut Chia Cheesecake with Elderflower Topping

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Ingredients:

• 8oz Graham Cracker Crumbs
• 4oz Melted Butter
• 1 cup Frozen Acai Berries (pureed)
• 3 tsp. Agar Powder
• 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 can (13.5 oz) Coconut Milk
• 1/3 cup Chia Seeds
• 1/2 cup Sugar
• 2 tsp. Vanilla Extract
• 1/4 cup Elderflower Syrup
• 1/4 cup Water

Instructions:

1. Preheat oven to 350°F.
2. Mix Graham Cracker Crumbs and Melted Butter, press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. In a saucepan, mix pureed Acai Berries and Agar Powder and set aside for 5 minutes to let it thicken.
4. Bring Acai mixture to a boil on high heat, stirring constantly. Allow to simmer for 1 minute and then remove from heat. Let cool.
5. Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in the Coconut Milk, Chia Seeds, Sugar and Vanilla Extract. Mix until ingredients are well combined.
6. Add cooled Acai mixture to the cream cheese mixture and stir until well combined. Pour mixture over the Graham Cracker crust and refrigerate for 3-4 hours to set.
7. In a small saucepan, mix Elderflower Syrup and Water and let it simmer on medium heat for 5 minutes.
8. Pour Elderflower Syrup over the cheesecake and refrigerate for an additional 1 hour or until set.
9. Slice and serve chilled.