Chocolate Hazelnut Quinoa Cheesecake with Berries & Cream Topping Recipe

Ingredients:

• 1 cup cooked quinoa
• 1/4 cup melted butter
• 2 cups hazelnuts, ground
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup cocoa powder
• 1/4 cup all-purpose flour
• 1 tablespoon vanilla extract
• 1 cup berries of your choice, sliced
• 1 cup heavy cream

Instructions:

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the cooked quinoa, melted butter and ground hazelnuts.
3. Press the mixture into the bottom of a greased 9-inch springform pan.
4. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
5. Add the sugar and beat until well combined.
6. Beat in the eggs, one at a time, until fully incorporated.
7. Beat in the cocoa powder, flour, and vanilla extract until well combined.
8. Pour the chocolate hazelnut filling into the crust and smooth the top with a spatula.
9. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
10. Turn off the oven and let the cheesecake cool inside the oven for 20 minutes.
11. Remove the cheesecake from the oven and let it cool to room temperature, then chill in the refrigerator for at least 2 hours.
12. When ready to serve, prepare the topping by whipping the heavy cream until stiff peaks form.
13. Top the cheesecake with sliced berries and whipped cream.