Espresso Almond Cheesecake

this image was generated using AI technology

Ingredients:

• Almond Flour Base:
• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 3 tablespoons honey
• 1/4 teaspoon salt
• Greek Yogurt & Honey Filling:
• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened at room temperature
• 1 cup Greek Yogurt
• 2/3 cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• Espresso & Chocolate Topping:
• 1/2 cup heavy cream
• 1/4 cup chocolate chips
• 1 tablespoon honey
• 1 tablespoon instant espresso powder

Instructions:

1. Preheat the oven to 325°F.
2. In a medium bowl, combine the almond flour, melted butter, honey, and salt. Mix until well combined.
3. Press the almond flour mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and set aside.
4. In a large mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
5. Add the Greek yogurt and honey, and mix until well combined.
6. Add the eggs one at a time, mixing well after each addition.
7. Stir in the vanilla extract.
8. Pour the cheesecake batter on top of the almond flour base in the springform pan.
9. Bake the cheesecake for 45-50 minutes, or until set and golden on top.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
12. Add the chocolate chips, honey, and instant espresso powder to the hot cream and stir until the chocolate is completely melted and the mixture is smooth.
13. Pour the espresso-chocolate topping on top of the cooled cheesecake and smooth it out with a spatula.
14. Refrigerate the cheesecake for at least 2 hours, or until fully chilled and set.
15. Slice and serve.