Creamy Almond Cheesecake with Peach & Mango Topping

Ingredients:

• For the Almond Flour Crust:
• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• For the Plain Filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/4 cups granulated sugar
• 2 tsp vanilla extract
• 4 large eggs, at room temperature
• For the Peach & Mango Topping:
• 1 large peach, peeled and chopped
• 1 large ripe mango, peeled and chopped
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tsp cornstarch
• 1 tsp lemon juice

Instructions:

1. Preheat oven to 350°F.
2. Prepare the crust: In a medium bowl, combine almond flour, melted butter, granulated sugar, and vanilla extract. Mix until well combined.
3. Press the crust mixture into the bottom of a 9-inch springform pan. Use your fingers or the back of a spoon to press it down firmly and evenly.
4. Prepare the filling: In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla extract and beat until well combined.
5. Add eggs, one at a time, beating well after each addition.
6. Pour the filling over the crust and smooth the top with a spatula.
7. Bake for 45-50 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center.
8. Let cool at room temperature for at least 30 minutes, then chill in the refrigerator for at least 2 hours.
9. Prepare the topping: In a medium saucepan, combine chopped peach, chopped mango, sugar, and water.
10. Stir in cornstarch and lemon juice.
11. Cook over medium heat until the mixture thickens and the fruit is soft, about 10 minutes.
12. Let cool to room temperature, then pour the topping over the cheesecake before serving.