Citrus Bliss Cheesecake

Almond Flour Crust

• 1.5 cups almond flour
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

Greek Yogurt & Honey Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup plain Greek yogurt
• 2/3 cup honey
• 3 large eggs
• 1/2 teaspoon vanilla extract

Grapefruit & Honey Topping

• 2 large grapefruits, segmented and membranes removed
• 3 tablespoons honey

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together almond flour, sugar, and salt. Add melted butter and mix until well combined.
3. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, or until lightly golden.
4. While the crust is baking, prepare the filling. In a large bowl, beat together the cream cheese, Greek yogurt, and honey until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Pour filling over crust and smooth the surface with a spatula. Bake for 35-40 minutes, or until the edges are set and the center slightly jiggles.
6. Remove from oven and let cheesecake cool to room temperature before refrigerating for at least 2 hours.
7. In a small bowl, mix together grapefruit segments and honey. Serve cheesecake topped with grapefruit mixture.