Maple-Sweet Potato Cheesecake with Elderflower Topping

Ingredients:

• 1 1/2 cups Hemp Hearts
• 1/4 cup melted butter
• 2 tablespoons brown sugar
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened at room temperature
• 1 cup mashed sweet potato
• 3/4 cup maple syrup
• 3 eggs, room temperature
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup elderflower liqueur
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• 1 tablespoon powdered sugar

Directions:

1. Preheat oven to 350 degrees F.
2. In a food processor, combine Hemp Hearts, brown sugar, and melted butter until finely ground. Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
3. Meanwhile, in a large mixing bowl, beat cream cheese until smooth. Add sweet potato, maple syrup, eggs, vanilla extract, cinnamon, and nutmeg. Beat until fully combined.
4. Pour the filling over the crust and smooth the surface with a spatula. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
5. Remove from the oven and let cool to room temperature.
6. In a small saucepan, bring elderflower liqueur to a simmer and reduce by half. In a separate bowl, whisk together heavy cream, cornstarch, and powdered sugar until smooth.
7. Slowly pour the elderflower reduction into the cream mixture while whisking continuously. It should thicken slightly.
8. Spread the elderflower topping over the cooled cheesecake and refrigerate for at least 3 hours.
9. Serve chilled and enjoy!