Feta & Spinach Wine Berry Cheesecake Truffle

this image was generated using AI technology

Feta & Spinach Base:

• 1 cup crumbled feta cheese
• 1 cup fresh spinach leaves
• 1/2 cup almond flour
• 1/4 cup olive oil

Wine & Berries Filling:

• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel cream cheese
• 1 cup sugar
• 3 eggs
• 2/3 cup red wine
• 1 cup mixed berries (raspberries, blueberries, and blackberries)

Cheesecake Truffle Topping:

• 1/2 cup heavy cream
• 6 oz white chocolate, chopped
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel cream cheese
• 1/4 cup powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine the feta cheese and spinach leaves until smooth.
3. Add almond flour and olive oil until combined. Press mixture evenly into a 9-inch springform pan. Bake for 10 minutes and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in red wine and mixed berries. Pour the mixture over the cooled crust.
7. Bake for 45-50 minutes or until the edges are set and the middle is slightly jiggly. Let cool completely.
8. In a small saucepan, heat heavy cream over medium heat just until it starts to simmer. Remove from heat and add chopped white chocolate. Stir until smooth and let cool slightly.
9. In a large bowl, beat Norman's Kosher Cholov Yisroel cream cheese and powdered sugar until smooth. Add white chocolate mixture and beat until well combined.
10. Spoon the cheesecake truffle topping over the cooled cheesecake, spreading evenly. Refrigerate for at least 2 hours or overnight before serving.