Feta & Avocado Cheesecake with Roasted Red Pepper Topping

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Ingredients:

• 8 oz Feta Cheese
• 8 oz Spinach
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 2 Ripe Avocados
• 1 Lime, juiced and zested
• 2 Red Bell Peppers
• 1/4 cup Heavy Cream
• 2 Cloves Garlic
• 3 Eggs
• 1/2 cup Matzo Meal
• 2 tablespoons Olive Oil
• Salt and Pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a food processor, combine the feta cheese and spinach until well blended. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and avocado until smooth. Add in the lime juice and zest, heavy cream, garlic, and salt and pepper to taste. Mix well.
4. Add in the eggs one at a time, beating well after each addition. Stir in the matzo meal and mix until combined.
5. Pour the avocado and cream cheese filling over the feta and spinach base.
6. Bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
7. Remove from oven and let cool for 1 hour at room temperature, then refrigerate for at least 2 hours before serving.
8. While the cheesecake is cooling, roast the red peppers. Cut them into quarters and remove the seeds. Place on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven at 375°F (190°C) for 20-25 minutes, or until softened and slightly charred.
9. Once roasted, remove from oven and let cool. After the cheesecake has cooled, arrange the roasted red peppers on top of the cheesecake. Serve and enjoy!