Matcha Sesame Cheesecake with Avocado Lime Filling and Hot Fudge Topping

Matcha Sesame Base

• 7 oz graham crackers, finely crushed
• 2 tbsp sesame seeds
• 2 tsp matcha powder
• 1/3 cup unsalted butter, melted

Avocado Lime Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 2 ripe avocados, peeled and pitted
• 1 cup granulated sugar
• 3 large eggs
• 2 tsp lime zest
• 1/3 cup fresh lime juice

Hot Fudge Topping

• 1/2 cup heavy cream
• 4 oz bittersweet chocolate, chopped
• 2 tbsp unsalted butter
• 1 tbsp honey
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine graham cracker crumbs, sesame seeds, matcha powder, and melted butter. Mix until well combined.
3. Press the mixture evenly onto the bottom of a 9-inch (23cm) springform pan.
4. Bake for 10 minutes and let the pan cool down.
5. In a blender, mix the avocados, Norman's Kosher Cholov Yisroel Cream Cheese, and sugar until smooth.
6. Add the eggs, one at a time, and then mix in lime zest and juice.
7. Pour the mixture onto the cooled crust in the springform pan and bake for 50-55 minutes or until set.
8. Let the cheesecake cool down and then refrigerate for 2 hours.
9. In a saucepan, heat the heavy cream until simmering.
10. Remove from heat and add the chopped chocolate, butter, honey, and vanilla extract. Stir until well combined.
11. Pour the hot fudge sauce over the chilled cheesecake and chill for 10-15 minutes, until the sauce is set.
12. Serve the cheesecake chilled.