Strawberry Almond Cheesecake with Salted Caramel Topping

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 eggs, room temperature
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1/4 cup water
• 1/2 cup salted caramel sauce

Instructions:

1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine the almond flour, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and 1 cup of sugar with an electric mixer on medium speed until smooth and creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat to combine.
4. Pour the cream cheese mixture over the almond flour base and smooth the top with a spatula.
5. In a medium saucepan, combine the sliced strawberries, 1/2 cup sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture is thickened and the strawberries have broken down, about 10 minutes.
6. Remove the strawberry mixture from the heat and let it cool slightly. Spread the strawberry mixture over the top of the cream cheese mixture.
7. Bake the cheesecake for 45-50 minutes, or until the edges are lightly golden and the center is set but still jiggly.
8. Let the cheesecake cool to room temperature, then refrigerate it for at least 3 hours or overnight.
9. Before serving, drizzle the salted caramel sauce over the top of the cheesecake.