Balsamic & Strawberry Cheesecake with Chia Seeds Base and Fig & Olive Tapenade Topping

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Ingredients:

• Chia Seeds Base:
• 1 cup almond meal
• 1/4 cup chia seeds
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• Balsamic & Strawberry Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup balsamic vinegar
• 1/2 cup chopped fresh strawberries
• Fig & Olive Tapenade Topping:
• 1 cup chopped fresh figs
• 1/4 cup chopped kalamata olives
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped fresh thyme

Instructions:

1. Chia Seeds Base:
2. Preheat oven to 350°F.
3. In a mixing bowl, stir together almond meal, chia seeds, coconut oil, and maple syrup until well combined.
4. Press the mixture firmly into the bottom of a 9-inch springform pan.
5. Bake for 10-12 minutes, or until the crust is lightly golden.
6. Remove from oven and set aside to cool.
7. Balsamic & Strawberry Filling:
8. In a mixing bowl, beat the cream cheese and sugar until smooth.
9. Add eggs, one at a time, mixing well after each addition.
10. Stir in balsamic vinegar and chopped strawberries.
11. Pour the filling over the cooled crust.
12. Bake for 40-45 minutes, or until the cheesecake is set.
13. Remove from oven and let cool to room temperature.
14. Fig & Olive Tapenade Topping:
15. In a small mixing bowl, stir together chopped figs, chopped olives, olive oil, balsamic vinegar, and chopped thyme.
16. Spoon the fig & olive tapenade over the cooled cheesecake.
17. Cover the cheesecake and refrigerate for at least 2 hours before serving.