Mango Almond Cheesecake

Almond Flour Crust

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 1/4 cup sweetener

Cheesecake Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 3/4 cup sweetener
• 3 eggs
• 1 tsp vanilla extract
• 1 mango, diced

Toasted Almond Topping

• 1/2 cup sliced almonds
• 2 tbsp melted butter
• 2 tbsp sweetener

Directions

1. Preheat oven to 350F. Grease a 9-inch springform pan with butter.
2. For the crust, mix together almond flour, melted butter, and sweetener. Press into the bottom of the prepared pan.
3. For the filling, beat cream cheese until smooth. Add sweetener, eggs, and vanilla extract. Mix until well combined.
4. Stir in diced mango.
5. Pour the filling over the crust and smooth the top with a spatula.
6. Bake for 40-45 minutes or until the edges are set but the center is slightly jiggly.
7. Remove from oven and let cool completely.
8. For the topping, mix together sliced almonds, melted butter, and sweetener in a skillet over medium heat until golden brown.
9. Sprinkle the toasted almonds over the cooled cheesecake.
10. Chill in the fridge for at least 2 hours before serving.