A Hint of Maple Cheesecake with Feta & Spinach Crust

Ingredients:

• For the Crust:
• 1 cup spinach leaves, washed and chopped
• 4 ounces crumbled feta cheese
• 1 cup granola
• 2 tablespoons melted butter
• For the Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs
• 1/4 cup maple syrup
• For the Topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Crust:
• Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
• In a food processor, combine the chopped spinach, crumbled feta cheese, granola, and melted butter. Pulse until well mixed.
• Press the spinach and feta mixture onto the bottom of the prepared pan, creating an even crust layer.
• Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
2. Prepare the Filling:
• In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth and creamy.
• Add the sugar, flour, vanilla extract, and maple syrup to the cream cheese. Mix until well combined.
• Beat in the eggs, one at a time, until fully incorporated.
• Pour the filling over the cooled crust in the springform pan.
3. Bake the Cheesecake:
• Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
• Remove from the oven and let it cool completely in the pan on a wire rack.
• Refrigerate the cooled cheesecake for at least 4 hours, or overnight, to allow it to set properly.
4. Prepare the Whipped Cream Topping:
• In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Spread or pipe the whipped cream onto the chilled cheesecake before serving.
5. Serve and Enjoy:
• Carefully remove the sides of the springform pan.
• Slice and serve the cheesecake chilled.