Roasted Almond & Parmesan Cheesecake

Ingredients

• 1 1/2 cups of Parmesan cheese, grated
• 1 clove of garlic, minced
• 1/2 cup of breadcrumbs
• 8 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of sugar
• 2 large eggs
• 1/2 cup of whole almonds, toasted

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, combine the Parmesan cheese, garlic, and breadcrumbs. Process until crumbly.
3. Press the Parmesan mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake for 10-12 minutes, until the crust is golden brown. Set aside to cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
6. Beat in the eggs, one at a time, until well combined.
7. Stir in the almond filling and mix until everything is fully combined.
8. Pour the filling mixture over the cooled Parmesan crust and smooth it down with a spatula.
9. Bake for 50-60 minutes, or until the edges of the cheesecake are set but the center is slightly jiggly.
10. Remove the cheesecake from the oven and let it cool completely.
11. Once cooled, refrigerate the cheesecake for at least 2 hours.
12. Toast the almonds in a dry skillet until fragrant and lightly browned.
13. Garnish the chilled cheesecake with the toasted almonds.
14. Serve and enjoy your Roasted Almond & Parmesan Cheesecake.