Maple Olive Oil Cheesecake with Lemon Curd

Olive Oil & Sea Salt Base

• 1 1/2 cups of granola
• 1/4 cup of maple syrup
• 1/4 cup of olive oil
• 1/4 teaspoon of sea salt

Granola & Maple Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup of granola
• 2/3 cup of maple syrup
• 3 eggs, room temperature
• 1/4 cup of heavy cream, room temperature
• 1/4 teaspoon of sea salt

Lemon Curd Topping

• 3 egg yolks
• 3 tablespoons of granulated sugar
• 2 tablespoons of unsalted butter
• 1/4 cup of lemon juice
• 1/2 teaspoon of finely grated lemon zest

Directions

1. Preheat oven to 350°F.
2. Mix together the granola, maple syrup, olive oil, and sea salt for the base in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. Reduce oven temperature to 325°F. Beat the remaining ingredients for the filling in a mixer until smooth. Pour over the granola crust.
4. Bake for 45 minutes or until the center is almost set. Let cool in pan on a wire rack for 10 minutes then remove sides of pan and let cool completely on the wire rack.
5. For the lemon curd topping, whisk the egg yolks and sugar in the top of a double boiler until mixture is thick and light colored. Add butter, lemon juice, and zest and cook, whisking constantly, until mixture thickens, about 5 minutes.
6. Cool lemon curd to room temperature then spread over the top of the cheesecake. Chill cheesecake in the refrigerator for at least 2 hours.