Cheesecake with a Quinoa Base and Lemon Curd Topping

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Ingredients:

• 1 cup Quinoa flour
• 4 tbsp. unsalted butter, melted
• 1/4 cup honey
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Greek yogurt
• 1/2 cup honey
• 3 eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup Lemon Curd

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, combine the Quinoa flour, melted butter, and honey until it becomes a dough.
3. Press the dough into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool.
5. In a mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until it's soft.
6. Add Greek yogurt, honey, eggs, and vanilla extract and beat all the ingredients until they are combined.
7. Pour the filling over the crust, then level with a spatula.
8. Bake the cake for 45 minutes or until the center is just set.
9. Remove the cake from the oven and let it cool before refrigerating for at least 4 hours.
10. Spread Lemon Curd over the top of the cheesecake before serving.