Cheesecake with a Chia Seeds Base, Mango Filling, and Grapefruit & Honey Topping

Ingredients:

• Chia Seed Base:
• 1 cup Chia Seeds
• 1/2 cup Almond Flour
• 1/4 cup Coconut Oil, melted
• 2 tbsp Honey
• Mango Filling:
• 3 cups Mango, chopped
• 1/4 cup Lemon Juice
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Sugar
• 3 Eggs
• 1 tsp Vanilla Extract
• Grapefruit & Honey Topping:
• 1/2 cup Grapefruit Juice
• 1/2 cup Honey

Instructions:

1. Preheat oven to 350°F.
2. Chia Seed Base: In a bowl, mix together chia seeds, almond flour, melted coconut oil, and honey. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
3. Mango Filling: In a blender or food processor, puree chopped mango and lemon juice until smooth. In a separate bowl, beat softened cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and mango puree. Pour filling over Chia Seed base in springform pan.
4. Bake for 50-60 minutes, or until center of cheesecake is almost set. Remove from oven and let cool on a wire rack for 10 minutes.
5. Grapefruit & Honey Topping: In a small saucepan, heat grapefruit juice and honey over medium heat, stirring occasionally, for 5-10 minutes until the mixture thickens. Pour topping over cooled cheesecake and spread evenly.
6. Refrigerate for at least 3 hours, or overnight, before slicing and serving.