The Perfect Almond Cheesecake

Ingredients:

• 2 cups almond flour
• 6 tbsp. melted unsalted butter
• 1/3 cup granulated sugar
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 large eggs, room temperature
• 1/3 cup sour cream, room temperature
• 1/4 tsp. kosher salt

Filling:

1. Preheat the oven to 325°F.
2. Combine the almond flour, melted butter, and 1/3 cup granulated sugar in a bowl and mix until it resembles wet sand.
3. Press the mixture into the bottom of a greased 9-inch springform pan, making sure it is packed tightly and evenly.
4. Bake for 10-12 minutes until the crust is lightly golden. Remove from the oven and let it cool while you prepare the filling.
5. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy using a hand-held electric mixer. Gradually add the 1 cup granulated sugar while mixing.
6. Add the vanilla extract and mix until just combined.
7. Add the eggs one at a time, mixing well after each addition.
8. Stir in the sour cream and kosher salt until just combined and no streaks remain.
9. Pour the cheesecake filling into the cooled crust.
10. Bake for 50-60 minutes or until the cheesecake is set, but still slightly jiggly in the center.
11. Turn off the oven and prop open the door slightly with a wooden spoon. Let the cheesecake cool in the oven for 30 minutes.
12. Remove the cheesecake from the oven and let it cool completely on a wire rack for 1-2 hours.

Fruit Compote Topping:

• 1 cup mixed berries (raspberries, blueberries, strawberries)
• 1/4 cup granulated sugar
• 1 tbsp. lemon juice
• 1/4 cup water

1. Combine the berries, granulated sugar, lemon juice and water in a saucepan over medium heat.
2. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and let it simmer for 10-12 minutes.
3. Turn off the heat and let the mixture cool to room temperature.
4. Once the cheesecake has cooled completely, remove it from the springform pan and top it with the fruit compote.
5. Refrigerate the cheesecake for at least 2 hours or until ready to serve.