Coconut Chia Seed Cheesecake with Lemon Curd Topping

Chia Seed Crust

• 1/2 cup chia seeds
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons honey
• 2 tablespoons melted coconut oil

Cheesecake Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup full-fat coconut milk
• 1/4 cup chia seeds
• 1/2 cup honey
• 1 teaspoon vanilla extract

Lemon Curd Topping

• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 3/4 cup honey
• 4 large eggs
• 1/2 cup unsalted butter

Instructions

1. Preheat oven to 350°F.
2. In a small bowl, mix together all of the ingredients for the crust and press evenly into the bottom of a 9-inch springform pan.
3. Bake for 10-12 minutes or until lightly golden brown. Set aside to cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth.
5. Add in the coconut milk, chia seeds, honey, and vanilla extract and mix until well combined.
6. Pour the mixture over the cooled crust and smooth the top with a spatula.
7. Bake for 25-30 minutes or until the cheesecake is set but slightly jiggly in the center. Allow to cool to room temperature.
8. In a small saucepan, whisk together the lemon juice, lemon zest, honey, and eggs until well combined.
9. Add the butter and whisk constantly over medium-low heat until the mixture thickens and coats the back of a spoon.
10. Pour the lemon curd over the top of the cooled cheesecake and spread evenly. Refrigerate for at least 2 hours or until chilled.
11. Garnish with additional shredded coconut and lemon zest, if desired, and serve chilled.