Rose, Peach & Mango Cheesecake with Almond Flour Base

Ingredients:

• 2 cups almond flour
• 6 tbsp melted butter
• 1/4 cup granulated sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 tsp rose water
• 3 eggs
• 1/2 cup canned peaches
• 1/2 cup frozen mango
• 2 tbsp honey

Instructions:

1. Preheat oven to 350°F.
2. Mix almond flour, 1/4 cup sugar, and melted butter in a bowl until it becomes a crumbly mixture.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10-12 minutes until golden brown.
5. In a mixing bowl, beat the cream cheese and 1/2 cup sugar until smooth.
6. Add in eggs one at a time while mixing.
7. Finally, add the rose water and mix until well combined.
8. Pour the filling onto the crust and bake for 35-40 minutes or until the cheesecake is set around the edges, but the center is still jiggly.
9. Remove from the oven and let it cool.
10. In a small saucepan, mix canned peaches, frozen mango, and honey over medium heat until it becomes a thick consistency.
11. Spread the mixture over the cooled cheesecake and refrigerate for at least 2 hours before serving.
12. Slice and enjoy!