Passionately Buttery Cheesecake

this image was generated using AI technology

Ingredients:

• Quinoa Base
• 1 cup cooked quinoa
• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1/4 tsp salt


• Passion Fruit Filling
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup passion fruit puree (about 10 passion fruits)
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour


• Bourbon & Butterscotch Topping
• 1/2 cup butterscotch chips
• 1/4 cup heavy cream
• 2 tbsp bourbon
• 1/4 tsp salt

Directions:

1. Preheat the oven to 325°F.


2. Quinoa Base:
• In a bowl, stir together the cooked quinoa, melted butter, brown sugar, and salt until well combined.
• Press the mixture into the bottom of a 9-inch springform pan, and bake for 15 minutes or until golden brown. Set aside to cool.


3. Passion Fruit Filling:
• In a large bowl, beat the cream cheese and sugar together until smooth.
• Add the passion fruit puree, eggs, and vanilla extract, and beat to combine.
• Stir in the flour until well mixed.
• Pour the mixture over the quinoa base, and smooth the top with a spatula.
• Bake the cheesecake for 1 hour or until the edges are set and the center jiggles slightly.
• Turn off the oven, and leave the cheesecake inside with the door slightly open for 30 minutes before taking it out to cool completely.


4. Bourbon & Butterscotch Topping:
• In a small saucepan over low heat, melt the butterscotch chips and heavy cream together, stirring until smooth.
• Remove from heat, and stir in the bourbon and salt.
• Pour the mixture over the cooled cheesecake, and spread it evenly.
• Refrigerate the cheesecake for at least 2 hours or until set.