Cheesecake with Hemp Hearts Base, Rose Filling and Berries & Cream Topping

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Hemp Hearts Base

• 1 1/2 cups Hemp Hearts
• 1/4 cup Coconut Oil
• 1/4 cup Honey
• 1/4 tsp Salt

Rose Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Sugar
• 3 tbsp Rose Water
• 4 Large Eggs, at room temperature

Berries & Cream Topping

• 1 1/2 cups Mixed Fresh Berries, rinsed and dried
• 1/2 cup Heavy Whipping Cream
• 1 tbsp Honey
• 1/4 tsp Vanilla Extract

Instructions

1. Preheat the oven to 325°F.
2. To make the hemp hearts base, place the hemp hearts, coconut oil, honey, and salt into a food processor. Pulse until finely ground and the mixture comes together.
3. Press the mixture firmly into the base of a greased 9-inch springform pan and set aside.
4. To make the rose filling, beat the cream cheese and sugar together in a bowl using an electric mixer until creamy. Add the rose water and beat again until well combined.
5. Add the eggs, one at a time, and beat well after each addition.
6. Pour the filling over the hemp hearts base in the springform pan and smooth over the top with a spatula.
7. Bake the cheesecake for 55-60 minutes, or until set around the edges but still slightly wobbly in the center.
8. Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack.
9. Once cooled, chill the cheesecake in the refrigerator for at least 2 hours before adding the toppings.
10. To make the berries & cream topping, whisk the heavy whipping cream, honey, and vanilla extract together in a bowl until soft peaks form.
11. Arrange the mixed berries on top of the chilled cheesecake, and then spread the whipped cream over the berries.
12. Serve chilled and enjoy!