Lime & Avocado Cheesecake with Peach & Mango Topping

Ingredients for Almond Flour Base:

• 1 1/2 cups almond flour
• 3 tablespoons honey
• 5 tablespoons unsalted butter, melted

Ingredients for Lime & Avocado Filling:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 2 medium avocados, pitted and peeled
• 3/4 cup granulated sugar
• 1/2 cup fresh lime juice
• 2 tablespoons lime zest
• 3 large eggs, room temperature

Ingredients for Peach & Mango Topping:

• 2 cups fresh or frozen and thawed mango, diced
• 2 cups fresh or frozen and thawed peach, diced
• 1/4 cup granulated sugar
• 2 tablespoons water

Instructions:

1. Preheat oven to 325°F. In a mixing bowl, combine almond flour, honey, and melted butter. Stir until well combined.
2. Pour mixture into a 9-inch springform pan and press down until the base is level and compact.
3. Bake for 10 minutes, then cool completely on a wire rack.
4. In a large bowl, beat cream cheese until smooth. Add avocados, sugar, lime juice, and lime zest. Beat until well combined.
5. Add eggs one at a time, beating well after each addition.
6. Pour mixture onto the cooled crust and smooth the top with a spatula.
7. Bake for 50-60 minutes or until the edges are firm and the center is almost set.
8. Allow to cool completely on a wire rack before transferring to the refrigerator to chill for at least 2 hours or overnight.
9. Combine mango, peach, sugar, and water in a saucepan. Heat over medium heat until the sugar has dissolved and the fruit has softened, about 6-8 minutes. Remove from heat and allow to cool.
10. Serve cheesecake chilled with the peach and mango topping. Enjoy!