Smoky Almond & Balsamic Cheesecake

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Smoked Gouda & Chive Base

• 1 ½ cups crushed matzo
• ½ cup finely shredded Smoked Gouda cheese
• 1 tablespoon finely chopped chives
• 6 tablespoons unsalted butter, melted

Almond Filling

• 2 (8 oz) containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 teaspoon almond extract
• 4 large eggs, room temperature

Balsamic Glaze Topping

• ¼ cup balsamic vinegar
• 2 tablespoons honey

Instructions:

1. Preheat oven to 350°F (175°C). Wrap the outer bottom of a 9-inch springform pan with heavy-duty aluminum foil.
2. Smoked Gouda & Chive Base: In a large mixing bowl, combine crushed matzo, shredded Smoked Gouda cheese, chives, and melted butter. Press mixture evenly onto bottom of prepared pan. Bake for 8 minutes. Remove from oven and let cool.
3. Almond Filling: In a medium mixing bowl, beat cream cheese until smooth. Add sugar and almond extract; beat until creamy. Add eggs, one at a time, beating well after each addition. Pour mixture over prepared crust.
4. Bake for 45 minutes, or until edge is set and center jiggles slightly. Turn off oven and let cheesecake cool inside the oven with door slightly ajar for 1 hour.
5. Balsamic Glaze Topping: In a small saucepan, combine balsamic vinegar and honey. Cook over medium heat until mixture has reduced into a thick syrup consistency. Drizzle over cooled cheesecake.
6. Refrigerate cheesecake for at least 2 hours before serving.