Cheesecake with Quinoa Crust and Fruit Compote Topping

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Ingredients:

• Quinoa Crust:
• 3/4 cup cooked quinoa
• 2 tablespoons melted butter
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• Cheesecake Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 3 large eggs
• 1 teaspoon vanilla extract
• Fruit Compote Topping:
• 1 cup mixed berries (strawberries, blueberries, raspberries, blackberries)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Quinoa Crust: In a medium bowl, combine cooked quinoa, melted butter, brown sugar, and vanilla extract. Press mixture evenly onto the bottom of the prepared pan and bake for 10 minutes. Remove from oven and let cool.
3. Cheesecake Filling: In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, flour, and salt until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and pour mixture over the cooled crust.
4. Bake for 45-50 minutes, or until the center is almost set. Remove from the oven and let cool to room temperature.
5. Fruit Compote Topping: In a medium saucepan, combine mixed berries, granulated sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally. Reduce heat and let simmer for 10-15 minutes, or until the fruit has softened and the mixture has thickened. Remove from heat and let cool.
6. Pour the fruit compote over the cooled cheesecake and refrigerate for at least 2 hours before serving.