Cheesecake with Chia Seeds Crust, Strawberry Filling and Whipped Cream Topping

Ingredients:

• Chia Seed Crust:
• 1 cup almond flour
• 1/2 cup chia seeds
• 1/4 cup melted coconut oil
• Strawberry Filling:
• 16 oz fresh strawberries, hulled and sliced
• 2 tablespoons lemon juice
• 1/4 cup honey
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Whipped Cream Topping:
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the almond flour, chia seeds, and melted coconut oil. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let the crust cool.
3. In a blender, puree the strawberries, lemon juice, and honey until smooth. Set the mixture aside.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the granulated sugar and mix well. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
5. Pour half of the cream cheese mixture over the cooled crust. Spoon half of the strawberry puree over the cream cheese mixture. Pour the remaining cream cheese mixture over the top, and spoon the remaining strawberry puree over the cream cheese mixture. Use a knife or toothpick to swirl the strawberry puree into the cream cheese mixture.
6. Bake in the preheated oven for about 50-55 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours.
8. Before serving, make the whipped cream. In a mixing bowl, beat the heavy whipping cream until soft peaks form. Add the sugar and vanilla extract and beat until stiff peaks form.
9. Serve the cheesecake with a dollop of whipped cream on top.