Cheesecake with a Hemp Hearts Base, Rosemary & Fig Filling and Balsamic Glaze Topping

Ingredients:

• 1 1/2 cups Hemp Hearts
• 1/4 cup melted unsalted butter
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup honey
• 3 large eggs, room temperature
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 cup dried figs, chopped
• 1/2 cup balsamic vinegar
• 1/4 cup honey

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a food processor, pulse the Hemp Hearts until they resemble coarse crumbs. Add melted butter and pulse until combined.
3. Press the Hemp Hearts mixture into the bottom of the prepared springform pan.
4. In a mixing bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese until light and fluffy.
5. Add honey and beat until combined.
6. Beat in eggs, one at a time, until fully incorporated.
7. Stir in chopped rosemary and chopped figs.
8. Pour the mixture over the Hemp Hearts base in the prepared springform pan.
9. Bake for 45-50 minutes or until the edges are set and the center jiggles slightly.
10. Cool the cheesecake to room temperature and then transfer to the refrigerator for at least 2 hours to chill.
11. In a small saucepan, bring balsamic vinegar and honey to a boil.
12. Reduce heat and let it simmer until thickened, about 8-10 minutes.
13. Let the balsamic glaze cool to room temperature.
14. Pour the balsamic glaze over the chilled cheesecake before serving.