Elegant Quinoa Delight Cheesecake

Ingredients

Base

• 1 cup cooked quinoa
• 1/4 cup sugar
• 1/4 cup butter, melted
• 1/2 teaspoon vanilla extract

Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese (2 containers)
• 1/2 cup sugar
• 1/4 cup dry white wine
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, raspberries, strawberries)

Topping

• 1/2 cup brandy
• 1/2 cup cherry preserves
• 1 tablespoon lemon juice
• 1/2 cup fresh cherries, pitted and halved

Instructions

Base

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together the cooked quinoa, sugar, melted butter, and vanilla extract until well combined.
3. Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Filling

1. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth and creamy.
2. Gradually add the white wine, mixing until well incorporated.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. Gently fold in the mixed berries.
6. Pour the filling over the cooled quinoa crust.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
8. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Topping

1. In a small saucepan, combine the brandy, cherry preserves, and lemon juice.
2. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
3. Remove from heat and let cool slightly.
4. Once cooled, gently fold in the fresh cherries.
5. Spoon the brandy-cherry topping over the chilled cheesecake before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days.