Rose Almond Flour Cheesecake with Brandy & Cherry Topping

Ingredients:

• Almond Flour Base:
• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• Rose Filling:
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 eggs
• 1/4 cup heavy cream
• 1 tablespoon rose water
• 1/2 teaspoon vanilla extract
• Brandy & Cherry Topping:
• 1 cup fresh cherries, pitted and halved
• 1/2 cup brandy
• 1/4 cup brown sugar
• 1 tablespoon cornstarch

Instructions:

1. Almond Flour Base:
• Preheat oven to 350F and grease a 9-inch springform pan.
• In a bowl, combine the almond flour, melted butter, and granulated sugar.
• Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let cool.
2. Rose Filling:
• In a large bowl, beat the cream cheese and granulated sugar together until smooth.
• Add the eggs one at a time, beating well after each addition.
• Beat in the heavy cream, rose water, and vanilla extract until well combined.
• Pour the mixture over the prepared crust and smooth the top with a spatula.
• Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
• Let cool completely before refrigerating for at least 3 hours or overnight.
3. Brandy & Cherry Topping:
• In a saucepan, stir together the cherries, brandy, brown sugar, and cornstarch. Bring to a boil over medium heat, stirring constantly.
• Reduce the heat and simmer until the mixture thickens, about 5 minutes.
• Remove from heat and let cool.
4. Assembly:
• Remove the cheesecake from the pan and place on a serving platter.
• Pour the cherry topping over the cheesecake and spread evenly.
• Serve and enjoy!