Lemon & Olive Oil Quinoa Cheesecake with Whipped Cream Topping

Ingredients:

• 1 cup cooked Quinoa
• 1/4 cup Olive Oil
• 1/4 cup Lemon Juice
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz total)
• 1/2 cup Sugar
• 3 Eggs
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Salt
• 1 cup Whipping Cream
• 1 tablespoon Powdered Sugar

Instructions:

1. Preheat oven to 325°F.
2. Mix quinoa, olive oil, and lemon juice in a bowl, and press the mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes and then remove it from the oven. Let it cool while you prepare the filling.
4. In a large mixing bowl, beat the cream cheese and sugar together until well mixed and smooth.
5. Add eggs, one at a time, stirring well after each addition.
6. Add lemon juice, vanilla extract, and salt, and stir until mixture is smooth.
7. Pour the mixture into the cooled crust and bake for about 35-40 minutes.
8. Let the cheesecake cool to room temperature, then chill it in the refrigerator for at least 2 hours or overnight.
9. To make the whipped cream topping, use a mixer to beat the whipping cream and powdered sugar together until stiff peaks form.
10. Serve the cheesecake chilled, with whipped cream on top.