Cheesecake Delight with Almond Flour, Rosemary & Fig Filling, and Rose Topping

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Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp fresh rosemary, finely chopped
• 1/4 cup dried figs, chopped
• Sliced fresh figs and rose petals for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted butter, 1/4 cup sugar, vanilla extract, and salt. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
2. In a separate bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with 1/2 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the chopped rosemary and dried figs.
3. Pour the cream cheese mixture over the almond flour crust in the springform pan. Smooth the top with a spatula.
4. Bake for 35-40 minutes or until the edges are set and slightly golden. The center should still have a slight jiggle. Remove from the oven and let it cool completely in the pan.
5. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.

Rose Topping:

Garnish the cheesecake with sliced fresh figs and rose petals before serving.

Enjoy this delectable Cheesecake Delight with a luscious almond flour base, a delightful rosemary and fig filling, and a gorgeous rose topping!