Almond Pistachio Cheesecake

Ingredients

• 1 1/2 cups Almond Flour
• 1/4 cup Granulated Sugar
• 1/2 cup Unsalted Butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated Sugar
• 3 Eggs
• 1 tsp Vanilla Extract
• 1 cup Pistachios, shelled and ground
• 1/4 cup Heavy Cream
• 1/4 cup Powdered Sugar
• 1/2 cup Toasted Almonds, chopped

Instructions

1. Preheat the oven to 325°F.
2. In a medium sized bowl, combine Almond Flour, 1/4 cup Granulated Sugar, and melted Unsalted Butter. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
5. Add 1 cup Granulated Sugar and beat until well combined.
6. Beat in the Eggs, one at a time, making sure each is fully incorporated before adding the next.
7. Add Vanilla Extract and mix well.
8. Stir in the ground Pistachios and mix well.
9. Pour the Pistachio filling into the prepared crust.
10. Bake in the preheated oven for 50-60 minutes, or until the edges are lightly golden and the center is set.
11. Remove from oven and let cool to room temperature on a wire rack.
12. In a small bowl, whisk together Heavy Cream and Powdered Sugar until stiff peaks form.
13. Spoon the mixture into a piping bag and pipe onto the cooled cheesecake.
14. Sprinkle the chopped Toasted Almonds on top.
15. Refrigerate for at least 2 hours before serving.