Chia Seeds Crust Cheesecake with Blood Orange & Grapefruit Topping

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Ingredients:

• Chia Seeds Crust
• 1 1/2 cups of almond flour
• 1/4 cup of chia seeds
• 2 tablespoons of honey
• 6 tablespoons of unsalted butter, melted
• Greek Yogurt & Honey Filling
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of plain Greek yogurt
• 1/4 cup of honey
• 2 eggs
• 1 tablespoon of vanilla extract
• Blood Orange & Grapefruit Topping
• 3 tablespoons of honey
• 1/4 cup of fresh blood orange juice
• 1/4 cup of fresh grapefruit juice
• 1 teaspoon of cornstarch

Instructions:

1. Preheat your oven to 350°F (180°C)
2. In a bowl, mix the almond flour, chia seeds, honey, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
4. In a large bowl, mix the cream cheese and Greek yogurt until smooth.
5. Add the honey, eggs, and vanilla, and mix until well combined.
6. Pour the mixture over the cooled crust, and smooth the top with a spatula.
7. Bake for 35-40 minutes or until the edges are lightly golden.
8. Let the cheesecake cool to room temperature before refrigerating for at least 2 hours.
9. In a small saucepan, mix the honey, blood orange juice, grapefruit juice, and cornstarch.
10. Cook over medium heat, stirring constantly, until the mixture thickens.
11. Let the mixture cool, then pour it over the top of the cheesecake.
12. Refrigerate for another hour before serving.