Balsamic Strawberry Quinoa Cheesecake

this image was generated using AI technology

Ingredients:

• 1 ½ cups cooked quinoa
• ½ cup almond flour
• ¼ cup coconut oil
• 1 tablespoon honey
• Pinch of salt
• 2 containers (16 oz.) of Norman's Kosher Cholov Yisroel Cream Cheese
• ¾ cup sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup fresh strawberries, chopped
• 1 tablespoon balsamic vinegar
• 1 cup fresh mixed berries (such as raspberries, blueberries, and blackberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a food processor, pulse together cooked quinoa, almond flour, coconut oil, honey, and salt until well combined.
3. Press mixture into the bottom of prepared pan and bake for 10 minutes. Remove from oven and let cool.
4. Meanwhile, in a large bowl, beat together Norman's Kosher Cholov Yisroel Cream Cheese with sugar and vanilla extract until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. In a small saucepan, combine chopped strawberries and balsamic vinegar. Cook over medium heat, stirring occasionally, until strawberries have broken down and mixture has thickened, about 10 minutes.
7. Stir strawberry mixture into cream cheese mixture and pour over cooled quinoa crust.
8. Bake for 40-45 minutes, or until cheesecake is set but still slightly jiggly in the center.
9. Let cheesecake cool to room temperature, then refrigerate for at least 2 hours or overnight.
10. When ready to serve, whip together heavy cream and powdered sugar until stiff peaks form.
11. Top cheesecake with mixed berries and whipped cream.