Rosemary & Fig Cheesecake with Fig & Olive Tapenade

this image was generated using AI technology

Ingredients:

• 1 1/2 cups Almond Flour
• 1/4 cup Coconut Oil, melted
• 2 tbsp Honey
• 1/2 tsp Sea Salt
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Sugar
• 3 Eggs
• 1 tbsp Fresh Rosemary, minced
• 1/2 cup Dried Figs, chopped
• 1/2 cup Fig Preserves
• 1/4 cup Kalamata Olives, pitted and chopped
• 2 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar

Directions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a mixing bowl, combine almond flour, coconut oil, honey, and sea salt. Press mixture onto the bottom of the prepared pan.
3. In a separate mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in minced rosemary and chopped dried figs. Pour mixture onto the prepared crust.
4. Bake for 35-40 minutes, or until cheesecake is set and lightly golden on top. Allow it to cool before removing it from the pan.
5. To make the fig and olive tapenade, combine fig preserves, chopped olives, olive oil, and balsamic vinegar. Spread the mixture over the cooled cheesecake.
6. Cover and refrigerate cheesecake for at least 2 hours, or overnight, before serving.